Creamy, Dreamy, and Oh-So-Comforting: The Ultimate Country Chowder Recipe!
12 days ago
For country chowder, I took some of my favorite flavors and cooked them up together in a rich and creamy broth filled with flavor. This is a hearty meal that just makes your stomach happy and it’s even better the next day!
Country chowder is a hearty and comforting dish that epitomizes the essence of warm, Southern cuisine. Prepared with a rich, creamy broth as its base, this delightful soup showcases a medley of warm hearty ingredients. Whether enjoyed as a meal on its own or paired with a crusty bread roll, country chowder embodies the simple, wholesome goodness of traditional countryside cooking.
This recipe is super versatile, allowing for whatever substitutions your heart, or the hearts of your family, desires! Regardless of the specific ingredients used, country chowder will be a cherished comfort food at your dinner table!
8 cups chicken broth see post on economical ways to get this
1 pound mild or spicy pork breakfast sausage
4 Russet Potatoes washed and cubed with skins on
2 carrots peeled and sliced into rounds
12 ounce bag frozen pepper and onion blend - or 1/2 cup diced onion & 1 diced bell pepper
2 cups corn
2 cups chopped turnip greens fresh or frozen, can substitute spinach
2 cups heavy cream
1 cup instant potato flakes
Seasonings
1 tablespoon dried parsley
1 +1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper Go easy here if you use hot sausage
Substitutions are aplenty on this recipe!
*Pepper and Onion Blend – I use frozen because a bag is just a dollar and I get three colors of bell pepper strips as well as onions so this saves money and gives me variety. If you’d rather use fresh, just chop up 1/2 an onion and 1 bell pepper (any color) as a substitute.
*Breakfast Sausage – if you want a slightly spicier soup, use hot breakfast pork sausage. I’m using mild. You could also use Italian sausage and substitute the dried Parsley with dried Italian seasoning for a different flavor direction.
*Turnip Greens – Spinach will work just as well or you can omit the greens entirely.
*Chicken Broth – I’m using a chicken base paste which makes 2 quarts of broth with just 1 1/2 tablespoons of base! I often use things like this or bouillon cubes to save money and storage space. I also like that I can make my broth more concentrated if I want for even more flavor. However, you can use actual chicken broth if you like, or any of the things I use. Exact quantities are in the recipe at the end of this post.
This recipe is VERSATILE! Don’t like carrots or corn? Leave ’em out! Don’t have russet potatoes? use red! Don’t have heavy cream? Heavy cream is best but evaporated milk and even whole milk will work as a substitution.
Okay this is my chicken broth all assembled. Add your potatoes, carrots, and onions. Put this over medium high heat and bring it to a light boil, stirring every now and then, while you prepare sausage.
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