Sausage and Shrimp-Corn Chowder


8 ounces turkey breakfast sausage

1 tablespoon margarine

¾ cup chopped onion

½ cup chopped celery

3 cups chicken stock

2 large potatoes, peeled and cut into 1/4 –inch dice

2 bay leaves

1/2 cups half and half cream

2 cups skim milk

2 cups fresh or frozen whole kernel corn

1 teaspoon minced fresh thyme leaves

8 ounces shrimp, peeled

1 (14 ¾ ounce) can cream-style soup

1/8 teaspoon red pepper

1/8 teaspoon salt


In a large saucepan, cook sausage. Remove sausage from pan, drain and set aside. Discard drippings and wipe the pan with a paper towel.

Melt 1 tablespoon margarine in the same saucepan. Add onion and celery and cook until almost tender, about 5 minutes. Add the chicken broth, potatoes and bay leaves, bring to a boil, reduce heat and cook until potatoes are almost tender, about 10 minutes.

Gradually stir in half and half, milk, corn and thyme. Continue to simmer for 5 – 7 minutes, stirring occasionally. Do not allow to boil.

Add the sausage, shrimp, creamed corn, pepper and salt. Continue to simmer for 5 to 7 minutes until shrimp turn pink.

Yield: 6 servings 320 calories; 8.4 grams fat

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