A recipe in the Washington Post titled  Pennsylvania Dutch Corn and Potato Chowder got me thinking about a family favorite of ours – I love throwing together hearty soups and chowders on a blustery day!

 

Scott’s Potato Corn Chowder

2 C. Corn
1 lb Smoked Sausage (diced in small 1/4″ chunks)
2 C. Milk
2 C. Heavy Cream
2 Cans Chicken Stock (14oz ea)
6 C. Russet Potatoes (cubed)
1 Stick Butter
1 tsp. Salt
1 tsp. Pepper
½ tsp. Cayenne Pepper
½ tsp. Old Bay Seasoning

 

In a hot skillet, melt a tablespoon of butter – add whole corn kernels and sauté until the sugars begin to caramelize and the kernels are slightly browned. In a large, heavy pot, lightly brown the smoked sausage and remove. Add a bit of the chicken stock to deglaze, then add the rest of the chicken stock and potatoes, boil until potatoes are soft and tender to the bite.  Reduce heat to simmer and add in the remaining butter, salt, pepper, cayenne and Old Bay seasoning, corn kernels and smoked sausage. Simmer 10 mins longer to let the flavors infuse.

 

My family loves this hearty chowder on a cold winter or fall evening with big chunks of sourdough bread slathered in real creamery butter!

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