Sausage Chowder
For this recipe, you will need one pound of pork sausage, 5 potatoes, one can of cream style corn, one can of whole kernel corn, one medium sized onion, macaroni noodles, 8 ounces of processed cheese (like Velveeta), salt, and pepper.
To prep for this recipe, peel and cube your five potatoes. Cube the processed cheese. Chop up 1/2 of your onion.
Crumble the sausage in a soup pot and cook over medium/high heat. Stir and break into smaller pieces until browned. Drain the grease then add the chopped onion. Cook until the onion begins to soften.
Add the potato cubes and fill with enough water to cover them. Bring the water to a boil then stir in 1 cup of uncooked macaroni noodles. Pour in the can of creamed style corn and whole kernel corn (with juice). Once the pasta and potatoes seem tender, remove the pot from the heat and stir in the processed cheese cubes until they melt. Season the chowder with salt and pepper. If the chowder is too thick (the processed cheese will thicken as it cools), add a little milk before serving.
Ham Chowder
For this recipe, you will need chicken stock, country ham, dried rosemary, two pounds of bacon, 2 large onions, 3 leeks, garlic cloves, green onions, 6 large potatoes, carrots, and heavy cream.
To prep for this recipe, you will need to cube four cups of country ham. Dice the 2 pounds of bacon, 2 large onions, 3 leeks, and 6 green onions. Peel and mince 3 garlic cloves. Cube 6 potatoes and one pound of carrots.
Pour eight cups of chicken stock into a large pot. Turn the heat to medium and bring to a simmer. Stir in four cups of cubed country ham and 2 tablespoons of dried rosemary.
Cook the 2 pounds of diced bacon in a skillet until crisp. Remove with a slotted spoon and add to the pot. Drain half of the bacon grease from the skillet and return it to medium heat. Add the 2 diced onions, 3 diced leeks, 3 minced garlic cloves, and 6 diced green onions. Cook until tender then used a slotted spoon to place those ingredients in the pot.
Add the 6 cubed potatoes, 2 pounds of cubed carrots and 2 more tablespoons of dried rosemary to the pot. Simmer until the potatoes and carrots are tender (about 20 minutes). Remove from the heat and add 1 1/2 cups of heavy cream before serving.
More Chowder Recipes at Familes.com: