My Dad brought this recipe home from a golf trip to Whistling Straits in Kohler, Wisconsin and it's exactly what you'd expect to come out of the great state of Wisconsin - good, simple, comfort food. For me, this dish has become synonymous with family and home.
that dark blob in the upper left corner is a bay leaf, I promise!
I usually make this a few times during the fall and winter months, typically making 2 batches at once and freezing the leftovers. They come in handy for days when I'm exhausted or just craving the taste of home. And the Royfriend never complains when I mention making this for dinner (he likes to add a bit of smoky hot sauce to his soup).
The chowder takes anywhere from an hour and a half to two hours to make so break out a bottle of wine and try it on a weekend. If you're reheating a batch that you'd previously frozen, let it thaw completely and then put it in a large soup pot and warm slowly over medium heat, stirring regularly. And whatever you do - don't forget the crusty bread!
Corn and Sausage Chowder
1 lb bulk pork sausage (I use mild, feel free to try hot to kick it up a bit)
1/2 c. coarsely chopped onion
1/2 c. coarsely chopped celery
1/2 c. diced red peppers
2 large baking potatoes, peeled and cut into a 1/2 inch dice (4 cups)
1/2 tsp. crushed dried marjoram
1/2 tsp. chopped rosemary
1/2 tsp. chopped basil
1 bay leaf
3 c. water
3 Tbsp chicken base or 3 bouillon cubes
1 - 17 oz can whole kernel corn (do not drain)
1 c. whole milk
2 c. heavy cream
1/2 c. brandy
salt and pepper to taste
For the Roux:
Take 3 Tbsp flour and 4 Tbsp of butter (half a stick) and mix with a fork until pea size balls are formed. When the recipe alls for it add 1/2 the roux at a time.
In a large soup pan, brown sausage over high heat and drain the fat.
Add onions, celery and red peppers, saute until onions are transparent.
Add brandy and let it reduce until it's almost gone.
Add herbs, bay leaf, potatoes, water, chicken base or bouillon cubes, and corn. Let simmer until potatoes are tender (takes me about 30 minutes).
Add milk and heavy cream, bring to a boil.
Reduce heat and thicken to desired consistency with roux (takes 20-30 minutes to thicken after you add the roux).
Season with salt and pepper, serve with crusty bread.