Large Family Logistics - Clean Dinners under $12 - Wisconsin Corn Sausage Chowder

When I lived in Wisconsin I waited tables at a restaurant called Shulz's on Second.  They were best known for their Friday Night Fish Fry and Corn Sausage Chowder.  I served myself a cup of this soup during my shift when/if I could catch a free moment.  I would have liked to have introduced my family to meet the Shulzs' after all these years, but I was sad to hear that Shulz's On Second is no longer in business. 


Having a part-time job in high school was really good for me, I think it is good for all teens. I learned a lot about cooking, being smart with money, and multi-tasking.  Experience at the restaurant definitely prepared me for real life as a mom to a large family.  Sherry Shulz was a strong mentor to me.


Though I never had a copy of the original recipe, I was able to recreate what I consider to be a fine replica.  I am convinced this chowder is the reason my marriage has lasted 20 years and why my sons will always have a place in their hearts for their mother.  This soup is THAT GOOD.  Not only is it full of flavor, its completely low cost (Less than $12 for 24 servings, even at New Zealand prices).  I promise it will be a soup you will never forget! 

For Clean Eating, omit the flour.  Your batch will be thinner, but still amazing.

"Corn Sausage Chowder is pretty darn good."  - Duncan, 17
"Its pretty darn good." - Gavin, 8
"Its pretty darn good to me." - Talon, 12
"Its pretty, its darn, and its good." - Simon, 7

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image source:  http://www.poorgirleatswell.com/


Wisconsin Corn Sausage Chowder


WARNING:   Serves 10-12, recipe can be halved

Ingredients :

• 2 fresh, local German bratwurst, uncooked (substitutions would be pork sausage of some kind like English Bangers, French Toulouse, even an Italian sausage)
• 2 red or green bell peppers, diced
• 2 small yellow onions, diced
• 1/4 c real butter
• 2 cups flour (omit for clean diet)
• 12 - 14 cups chicken broth (depending on your desired thickness)
• 12 small to medium potatoes, diced
• 2 cans creamed corn
• 2 cups cream (omit for clean diet)
• salt, pepper, cayenne

Start by removing the bratwurst from its casings and brown the meat on medium high heat in a large stock pot.  Remove bratwurst from the pot and set aside in a small bowl for later on.

While you are browning the bratwurst, prepare the onions and bell peppers by dicing into small pieces.

Using the rendered drippings from the sausage instead of oil, add your onions and peppers to the pot and sauté the vegetables until translucent.

While the vegetables are sautéing, prepare the potatoes.  I have chosen a white potato that I am familiar with and I know we like the peelings so I'm leaving them on.  Otherwise, peel the potatoes before dicing.  Isn't this a handy tool?  We call it a Sliceomatic.  I have no idea what its real name is.

 

Hopefully this is what your potato dices look like.



Once your onions and peppers are soft, add the butter.  When its completely melted, add the flour and stir until all the flour is moistened.  Cook for 1-2 minutes to remove any raw flour taste that may result.  Slowly add the chicken broth.  Bring the chicken broth to a boil (increase the heat if you have to) and keep stirring while it thickens to create a smooth and rich gravy - like sauce. 

Next, add your potatoes and cooked bratwurst.

Now you can add the creamed corn.  Allow the pot to come to a good boil, then reduce the heat to medium low.

The chowder should be on medium low for at least 30 minutes, or until the potatoes have softened.  Lastly, turn off the stove and add the cream.  Stir thoroughly and adjust the seasonings to your liking.

 The chowder goes best with:

 

• Cheese scones/biscuits
• Spinach Apple Salad with Almonds and Cranberries
• Ginger Beer

Enjoy!

FULL RECIPE BELOW


Ingredients :

• 2 fresh, local German bratwurst, uncooked (substitutions would be pork sausage of some kind like English Bangers, French Toulouse, even an Italian sausage)
• 2 red or green bell peppers, diced
• 2 small yellow onions, diced
• 1/4 c butter
• 2 cups flour
• 12 - 14 cups chicken broth (depending on your desired thickness)
• 12 small to medium potatoes, diced
• 2 cans creamed corn
• 2 cups cream (milk can substitute to keep costs low)
• salt, pepper, cayenne

Start by removing the bratwurst from its casings and brown the meat on medium high heat in a large stock pot.  Remove bratwurst from the pot and set aside in a small bowl for later on.  While you are browning the bratwurst, prepare the onions and bell peppers by dicing into small pieces.   Keeping the rendered drippings from the sausage in the pot, add your onions and peppers to the pot and sauté the vegetables until translucent.  While the vegetables are sautéing, prepare the potatoes.


Once your onions and peppers are soft, add the butter.  When its completely melted, add the flour and stir until all the flour is moistened.  Cook for 1-2 minutes to remove any raw flour taste that may result.  Slowly add the chicken broth.  Bring the chicken broth to a boil (increase the heat if you have to) and keep stirring while it thickens to create a smooth and rich gravy - like sauce. 

 Add the potatoes, cooked bratwurst, and cream corn.  Allow the pot to come to a good boil, then reduce the heat to medium low.  The chowder should be on medium low for at least 30 minutes, or until the potatoes have softened.  Lastly, turn off the stove and add the cream.  Stir thoroughly and adjust the seasonings to your liking.