Garden Harvest Sausage Chowder

Serves 8

Ingredients

Scale: 1x
  • 1 pound Sausage
  • 1 cup Broccoli florets
  • 1 cup Zucchini
  • 1 cup Carrot
  • 1 cup Tomato (fresh, chopped)
  • 1 cup Corn
  • 1 cup Onion (diced)
  • 1 cup Celery (diced)
  • ¾ cup Butter
  • 6 tablespoon Flour
  • 8 cup Chicken stock
  • 2 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon White pepper
  • 2 teaspoon Thyme (dried)

Instructions

  1. Cut sausage into coins and chop veggies into bite sized pieces.
  2. In a large pot, brown sausage in some olive oil. Remove and set aside.
  3. In same pot, saute onions and celery in butter for about 5 minutes. Add flour and stir and cook for 2 minutes.
  4. Slowly add 2 cups of chicken stock whisking constantly.
  5. Add remaining 6 cups of stock and all the veggies and the sausage.
  6. Bring to boil and add seasonings.
  7. Reduce to simmer and cook for several hours, until veggies reach desired firmness.
Soups Baked