This sausage potato chowder is a sure winner most especially because it’s cooked in a slow cooker! How convenient is that? You literally just throw all ingredients in the slow cooker and boom! You have your chowder in a few hours without you looking out for it all of the time. What else are you waiting for? Try this now and see for yourself the magic of this chowder!
Our friend over at Slow Cooker Gourmet has this to say about the recipe:
“I love how easy it is to make a hearty, filling dinner that my whole family eats up without complaint. I love throwing this one in the slow cooker when I know I’m going to have to run out the door at dinner time. I can grab a quick bowl if needed before I leave, yet I know everyone else has a dinner to fill their bellies while I’m away.“
This is the most important thing! It’s nice to know that your family will get to eat a satisfying meal at the end of the day.
Ingredients
- 1 pound Johnsonville ground breakfast sausage
- 1 pound gold potatoes
- 16 oz frozen Green Giant corn kernels
- 1 teaspoon McCormick garlic powder
- 1 teaspoon McCormick onion powder
- 1/2 teaspoon McCormick dried thyme
- 1/2 teaspoon Morton salt
- 4 cups College Inn vegetable broth (or chicken broth)
- 1/4 cup Gold Medal flour
- 1 cup Borden heavy cream
Instructions
Brown ground sausage in skillet over medium high heat or in multi-cooker until fully cooked. Drain any excess grease.
- Wash and dice potatoes into bite sized pieces and add to slow cooker along with cooked sausage
- Add corn, seasonings and vegetable broth
- Whisk together flour with 1/4 cup water until smooth and add to slow cooker
- Stir everything to combine then cover and cook on high for 3-4 hour or low for 6-8 until potatoes are tender
Stir in cream and let heat though another 15 minutes or so
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Quick Tip: Serve with a crusty bread or dinner rolls and a side dish of salad for a more complete meal.
Thanks again to Slow Cooker Gourmet for this amazing recipe.
