Garlic Sausage Chowder

Ingredients

  • 3 cups chicken broth

  • 1 (14 oz) can green beans, drained

  • ⅔ cup half and half (you can also use milk or cream)

  • 1 pound mini colorful potatoes (see note)

  • ¼ tsp salt

  • 1 cup frozen corn or 1 can of corn, drained

  • 1 (12 oz) package of smoked sausage, sliced thinly (I used smoked chicken sausage)

  • 1 rib of celery, diced

  • 1 cup diced onion

  • 8 oz baby carrots (or you can cut 3–4 large carrots)

  • 1 tsp garlic powder

  • 1 tsp dried parsley

  • ½ tsp dried thyme

  • ½ tsp black pepper

  • 4 Tbsp cornstarch

  • ½ cup shredded parmesan cheese

Directions:

  1.  Add broth, potatoes, sausage, celery, onion, carrots, garlic powder, parsley, thyme, pepper, salt and corn to the slow cooker.

  2. Cover and cook on low for 4-6 hours, or until potatoes and carrots are tender.

  3. Stir in the green beans. In a small bowl stir together the half and half and the cornstarch together until very smooth. Stir a few tablespoons of hot soup into the mixture. This will help prevent curdling. Then add the mixture into the slow cooker. Turn the slow cooker to high. In a few minutes your soup will thicken a bit.

  4. Add in the parmesan cheese. Salt and pepper to taste. Serve the chowder and enjoy!

 

Matthew Revich