Recipe: Tasty SMOKED SAUSAGE CHOWDER 👍

SMOKED SAUSAGE CHOWDER 👍. Add a delicious smoky taste to this easy corn chowder recipe to make dinner anything but ordinary. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.

I love corn chowder, have a pot on now! Recipe is from Special Choice Recipes Cookbook. Stir in sausage, broth, potatoes, corn and red pepper. You can have SMOKED SAUSAGE CHOWDER 👍 using 9 ingredients and 1 steps. Here is how you achieve that.

Ingredients of SMOKED SAUSAGE CHOWDER 👍

1. It's 1 lb of Polska Kielbasa.
2. It's 1 cup of hot picante sauce.
3. Prepare 1 of clove garlic,finely chopped.
4. It's 1 of (15.25-oz.)can whole kernel corn.
5. You need 1 of large tomato,chopped.
6. You need 1 of (14 1/2-oz.)can chicken broth.
7. It's 1 of 15 1/2-oz.)can garbanzo beans,drained.
8. It's 1 tbsp of chopped fresh cilantro.
9. You need 1/4 tsp of crushed dried red pepper flakes.

I made a couple changes though I didn't peel the potatoes and I added diced carrot and celery and used smoked sausage. Cooking Channel serves up this Corn Chowder with Smoked Sausage recipe plus many other recipes at CookingChannelTV.com. Choose a country-style sausage or bulk Italian sausage in this tasty corn chowder. A combination of cream-style corn and corn kernels give the soup extra flavor and texture.

SMOKED SAUSAGE CHOWDER 👍 step by step

1. Combine all ingredients in a 4-quart slow cooker. Cover and cook on LOW 4 hours..

We made the soup with ham but feel free to make it with diced and browned smoked sausage or mild Italian sausage. Like to order smoked sausage in your favorite BBQ restaurant? Smoking sausages takes a lot of space, and grills usually only have one main cooking rack. Smokers on the other hand, usually have multiple racks to fit a lot of meat during one long cooking session. Sausage can either be cold smoked or hot smoked and these two processes are fundamentally different: Cold smoking takes place at temperatures The longer you cold smoke, the deeper and richer the smoky flavour, this is not the case with hot smoking.