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My amazing friend Danella introduced me to this chowder, and it was love at first taste. I had it for breakfast the next day. That kind of good. Enough said.

Ingredients:

  • 1-1/2 lbs pork sausage (This can easily be made into a vegetarian dish by simply omitting the sausage, and adding 2 tbsp butter to cook the veggies)
  • 1 medium onion, chopped
  • 1 bell pepper, chopped (feel free to mix it up with different colors)
  • 2-3 jalapenos, seeded and diced
  • 2 cloves of garlic, minced or pushed through a garlic press
  • 1/3 cup of unbleached all-purpose flour
  • 1-1/2 cup of milk
  • 1-1/2 cup of half and half
  • 1 can of creamed corn
  • 1 can of whole kernel corn
  • 1 4oz jar of diced pimentos
  • 1 tbsp of fresh parsley or 1-1/2 tsp dried parsley
  • 1 tsp salt
  • 1 tsp pepper

Optional ingredients:

  • 1-1/2 cups diced cooked potato
  • 1 tsp chives

Start by browning the sausage in a non-stick pot, on medium heat, breaking the sausage into smaller pieces as it cooks.

Once the sausage is mostly browned, add in the onion, bell pepper, and jalapenos.

Sorry, I had to add the last pic since the colors were so pretty!

Moving on-  Cook until the veggies have softened, about 8 minutes. Not all of the liquid will have evaporated. Pour in the garlic and flour,


stir to thoroughly combine, and cook for another 1-2 minutes. Slowly pour in the milk/half and half mixture to avoid curdling. Bringing the mixture close to room temperature before pouring in helps.

Now add in the creamed and kernel corn, pimentos, and potatoes if you’re using them. Stir it up.

Mix in the parsley, salt, pepper and chives. Bring to a bubbling simmer and cook for about 15 more minutes, stirring occasionally until thickened.  The first picture shows the chowder pre- 15 minutes.

And after it’s had some time to thicken a bit:

It’s what makes the difference between a soup and a chowder.  Enjoy!  I know I am.

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