One of my favourite meals is a creamy, hearty soup – served in a crusty bread bowl I can tear apart and eat afterwards. It’s easy to do using those large kaiser buns you find in most bakeries – slice off the top and scoop out the innards and you have yourself an edible bowl. Thick chowders are best for serving inside – brothy soups tend to soak through the bowl too quickly. A single sausage adds a ton of flavour to this potato, corn and cheddar soup – it’s a great way to stretch a small quantity of meat to feed the whole family.
Sausage, Corn, Potato and Cheddar Chowder
1 spicy Italian sausage
canola or olive oil, for cooking
1 large onion, finely chopped
1 stalk celery, chopped
2 Tbsp. flour
1 tsp. cumin
3 cups chicken broth or water
1-2 potatoes, unpeeled and diced
1 can sweet kernel corn, drained
1 cup milk or 1/2 cup half & half (or to taste)
1 cup grated old cheddar cheese
Salt and pepper
Squeeze the sausage out of its casing into a medium saucepan that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, breaking the meat up, until onion is translucent and the sausage is cooked.
Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.
Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. Don’t let it boil, or the milk may curdle. Add the cheese and stir just until it melts. Season to taste with salt and pepper. Serves 4.