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Smoked Corn and Sausage Chowder

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 300
Calories from Fat 210
% Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 65%
Trans Fat 0g  
Cholesterol 70mg 23%
Sodium 380mg 16%
Potassium 380mg 11%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 6g  
 
Vitamin A 15% Vitamin C 10%
Calcium 4% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 7 qts.
Serving Size: 8 oz

Ingredients

Amount Ingredients
1 lb. Hillshire Farms (or similar) Southwest Smoked Sausage, Diced
1 1/2 cups Onions, Medium Diced
1 1/2 cups Celery, Medium Diced
2 qts. Water
2 tbsp. Custom Culinary® Gold Label Chicken Base
1 qt. Heavy Cream
2 lbs. *Smoked Kernel Corn
3 lbs. Potatoes, Peeled, Medium Diced
2 ea. Bay Leaves
1 tsp. Fresh Thyme, Chopped
1 1/2 cups **Prepared Roux

Recommended Product: 9117 Gold Label Chicken Base

Directions

  1. In a 6 quart soup pot over medium high heat.
  2. Saute onions and celery with Southwest sausage. Cook until vegetables are tender and sausage is completely cooked through.
  3. Add water, Chicken Base and cream.
  4. Add smoked corn, potatoes, bay leaves, and fresh thyme.
  5. Blend in roux thickening to desired thickness.
  6. Bring to a boil, lower heat and simmer 20-30 minutes.

Chef's Tips

*Smoked Kernel Corn - If a smoker is not available add 2 tsp. of liquid smoke **Prepared Roux = equal amounts of 3/4 c. flour and 3/4 c. butter, cooked for approximately 30 mi. until a light blond color, cooled

Recipe By
Randy Hoppman


Randy Hoppman
Executive Chef
Eagle Ridge Resort & Spa



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