Sausage Chowder

Melynda  shared this at the Fall Social

1 lb. ground sweet Italian sausage
Crushed red pepper to taste (I like spicy)
1 large yellow onion, diced
1/4 lb. bacon diced
2 gloves garlic, diced
5 cups chicken broth
1 cup heavy cream
1 cup half and half
4 medium russet potatoes halved and sliced thin (do not peel)
Frozen or canned corn to taste (canned corn should be drained)

Brown Sausage, and crushed red pepper, drain and put aside. In the same pan sauté bacon, onions and
garlic over medium heat until bacon is browned and onions are soft.
Add chicken broth and potatoes and simmer until potatoes are soft. Add cream and half & half and
bring to a full simmer. Add Corn and sausage, bring to a boil. Remove from heat and salt to taste. Serve
immediately. If soup does not have enough broth add more half and half or chicken broth. I like mine
less broth, with a lot of potatoes and meat.

This soup is really good re warmed if you want left over’s you will want to double it.