CORN AND SAUSAGE CHOWDER
1 lb. of your favorite local, smoked, fully cooked, sausage– sliced
3 C frozen hash brown potatoes, thawed
1 carrot peeled & sliced thin
1 stalk celery sliced thin (ours was fresh from the garden)
2 cans golden corn soup OR 2 cans creamed style corn
2 1/2 C chicken stock, preferably homemade
Combine sausage, hash browns, carrot, and celery in slow cooker. Combine soup, or corn, and chicken stock in a bowl; Pour over contents of slow cooker. Cover and cook 8-10 hours on low, or 4-5 hours on high.
This is the third entrant in our Fall/Winter Soup Contest. We served it with some baked rolls, and ate it in front of a nice hot fire while we watched a new episode of Modern Family, and Rocky grow right before our eyes.
I liked it a lot. We had the creamed style corn version because neither the Piglet nor the Hog had golden corn soup. It wasn’t as thick as I was expecting, but it did have a nice rich texture. I think it will be a soup, like Across the Garden Soup, that will age well– that is, I think tomorrow’s lunch might be better than tonight’s supper. I’m not saying that supper wasn’t excellent, but I cannot in good conscience cast a “best” vote for Corn and Sausage Chowder. My money’s still on the potato wiener soup.
Mr. Big Food has not yet voted. (This is a disturbing trend in Mr. Big Food’s thought. Not casting a ballot means you cannot rightfully complain about the outcome of the
election contest.) I expect he’ll sleep on it and let me know tomorrow.