Congratulations to Jessica A., the winner of the StarKist Gourmet Selects Sardines Picnic basket giveaway! Thank you to all those who entered!
Hello kitchen! It’s been a long time since we’ve cooked a recipe together! Actually, that’s not totally true. It’s just been a long time since I’ve cooked a recipe, took photos, and wrote a blog post about it, but I’m glad to be back! The unpacking isn’t coming along nearly as fast as I would like, but I guess that’s what happens when you are working 40 hours a week and training for a marathon. But I am SOOOO happy to finally have my pots and pans, dishes, and knives back. After living in a hotel for three weeks, I have certainly learned not to take these possessions for granted! So today I am bringing you Cowboy Chowder. I first spotted this recipe on Eat, Live, Run, but I have since made a couple tiny tweaks to make it to my liking/convenience. Of course, Jenna’s pictures are a million times better than mine, so check out her post for more mouth-watering shots! This is one of those soups that gets better with time, so be sure to save leftovers for an even taster treat a day or two after you make this!
Makes 6 servings; 401 calories per serving
3 pieces of bacon
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon dried thyme
12 ounces fully-cooked chicken sausages, sliced about 1/4-inch thick
6 Yukon Gold potatoes chopped into bite-size pieces
2 ears corn, kernels removed from cob or 1 1/2 cups frozen corn kernels
4 cups chicken broth
2 cups skim milk
2 tablespoons corn starch
salt and pepper
1 ounce grated cheddar cheese
4 scallions, thinly sliced
Heat a large stock pot or Dutch oven over medium-high heat. Add the bacon and cook until crisp, turning every few minutes. Once the bacon is cooked through, remove and place on a paper towel-lined plate and set aside. Add the onion and garlic to the stock pot and sauté until tender, 5 minutes. Stir in thyme and sausages; cook, stirring for 5-6 minutes, until sausages brown. Add the potatoes, corn, and broth, and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes, or until the potatoes are tender. Meanwhile, chop the bacon.
Measure out 1/4 cup of the milk and mix with the corn starch. Slowly add the mixture to the soup, along with the remaining 1 3/4 cup of milk. Stir to incorporate and allow the soup to thicken. Season with salt and pepper to taste. Ladle into bowls and top with cheddar cheese, scallions, and chopped bacon.