Gluten Free Sausage Corn Chowder


1 pound ground sausage
2 cups celery, diced
2 cups onion, diced
1 tablespoon butter
10 - 15 ounces frozen corn
15 ounces cannellini beans
4 cups red potatoes, diced
3 cups chicken broth, divided
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/4 teaspoon thyme
1 cup milk
3 tablespoons corn starch


Brown and drain sausage. Place in large pot or crock pot. Sauté celery and onion in butter for 2 minutes then add to sausage along with corn. In food processor pulse beans with 1/2 cup broth until smooth. Add beans, potatoes, 2 1/2 cups broth, and seasonings to sausage mixture. Cook until potatoes are tender. Times vary per cooking method.

Combine milk and corn starch with whisk. Slowly add to chowder stirring constantly until thickened. Cook an additional 15 minutes.