Smoked Sausage and Potato Corn Chowder

• smoked beef sausage, kielbasa or 2 lbs Polish sausage, sliced↗2 lbs
• butter↗1 tablespoon
• medium sweet onions, cut in large chunks↗2
• celery ribs, sliced↗5 -6
• large carrot, peeled and sliced↗1
• all-purpose flour↗1⁄4 cup
• chicken broth↗1 1⁄2 - 2 quarts
• medium potatoes, peeled and cubed↗9
• garlic powder↗1 teaspoon
• pepper↗1⁄2 teaspoon
• frozen corn↗32 ounces
• half-and-half cream↗1 quart
• sharp cheddar cheese, shredded↗3 cups
• Velveeta cheese, cubed↗4 ounces
• chicken base (optional)↗1 -2 teaspoon
• salt (to taste)↗
• sliced green onion

Step-by-step instructions

1. 1

   In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.

2. 2

   Add onions to pot, and saute until they begin to soften.

3. 3

   Add carrots and celery, and saute for 5 minutes, or until tender.

4. 4

   Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off “floury” taste.

5. 5

   Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.

6. 6

   Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don’t overcook, as potatoes will dissolve!).

7. 7

   Add sausage back to soup.

8. 8

   Add Corn, half and half, and cheeses.

9. 9

   Simmer until hot, and all cheeses are melted, and combined.

10. 10

    Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.

11. 11

    Garnish with green onions, and serve with crusty bread.