Chicken Sausage and Roasted Potato Chowder
A roasted potato chowder with chicken sausage and whole grain mustard — from the 2009 Elkin Soup Off.
Soup, Main CourseYield ¼ batchScaled Quarter — ¼×
Soup, Main CourseYield ⅓ batchScaled Third — ⅓×
Soup, Main CourseYield ½ batchScaled Half — ½×
Soup, Main CourseYield 1 batchScaled Original — 1×
Soup, Main CourseYield 2 batchesScaled Double — 2×
Soup, Main CourseYield 3 batchesScaled Triple — 3×
Soup, Main CourseYield 4 batchesScaled Quadruple — 4×
Ingredients
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Instructions
- Finely dice the potatoes.
- Melt the butter in a pan with the rosemary and thyme.
- Strain the butter over the potatoes in a baking pan and roast at 400°F (205°C) until browned.
- Strain the excess butter into a saucepan with the onion, celery, whole grain mustard, lemon, cumin, paprika, and brown sugar.
- Sauté until the onions are soft, then add the veal or beef stock and half & half. Bring to a boil.
- Puree in a blender, then return to the stove and reduce until thickened.
- In a separate pan, cook the chicken sausage until fully done, then add it to the soup base.
- Pour the soup base over the roasted potatoes and serve warm.
Ingredients
Tap one to check it off
Instructions
- Finely dice the potatoes.
- Melt the butter in a pan with the rosemary and thyme.
- Strain the butter over the potatoes in a baking pan and roast at 400°F (205°C) until browned.
- Strain the excess butter into a saucepan with the onion, celery, whole grain mustard, lemon, cumin, paprika, and brown sugar.
- Sauté until the onions are soft, then add the veal or beef stock and half & half. Bring to a boil.
- Puree in a blender, then return to the stove and reduce until thickened.
- In a separate pan, cook the chicken sausage until fully done, then add it to the soup base.
- Pour the soup base over the roasted potatoes and serve warm.
Ingredients
Tap one to check it off
Instructions
- Finely dice the potatoes.
- Melt the butter in a pan with the rosemary and thyme.
- Strain the butter over the potatoes in a baking pan and roast at 400°F (205°C) until browned.
- Strain the excess butter into a saucepan with the onion, celery, whole grain mustard, lemon, cumin, paprika, and brown sugar.
- Sauté until the onions are soft, then add the veal or beef stock and half & half. Bring to a boil.
- Puree in a blender, then return to the stove and reduce until thickened.
- In a separate pan, cook the chicken sausage until fully done, then add it to the soup base.
- Pour the soup base over the roasted potatoes and serve warm.
Ingredients
Tap one to check it off
Instructions
- Finely dice the potatoes.
- Melt the butter in a pan with the rosemary and thyme.
- Strain the butter over the potatoes in a baking pan and roast at 400°F (205°C) until browned.
- Strain the excess butter into a saucepan with the onion, celery, whole grain mustard, lemon, cumin, paprika, and brown sugar.
- Sauté until the onions are soft, then add the veal or beef stock and half & half. Bring to a boil.
- Puree in a blender, then return to the stove and reduce until thickened.
- In a separate pan, cook the chicken sausage until fully done, then add it to the soup base.
- Pour the soup base over the roasted potatoes and serve warm.
Ingredients
Tap one to check it off
Instructions
- Finely dice the potatoes.
- Melt the butter in a pan with the rosemary and thyme.
- Strain the butter over the potatoes in a baking pan and roast at 400°F (205°C) until browned.
- Strain the excess butter into a saucepan with the onion, celery, whole grain mustard, lemon, cumin, paprika, and brown sugar.
- Sauté until the onions are soft, then add the veal or beef stock and half & half. Bring to a boil.
- Puree in a blender, then return to the stove and reduce until thickened.
- In a separate pan, cook the chicken sausage until fully done, then add it to the soup base.
- Pour the soup base over the roasted potatoes and serve warm.
Ingredients
Tap one to check it off
Instructions
- Finely dice the potatoes.
- Melt the butter in a pan with the rosemary and thyme.
- Strain the butter over the potatoes in a baking pan and roast at 400°F (205°C) until browned.
- Strain the excess butter into a saucepan with the onion, celery, whole grain mustard, lemon, cumin, paprika, and brown sugar.
- Sauté until the onions are soft, then add the veal or beef stock and half & half. Bring to a boil.
- Puree in a blender, then return to the stove and reduce until thickened.
- In a separate pan, cook the chicken sausage until fully done, then add it to the soup base.
- Pour the soup base over the roasted potatoes and serve warm.
Ingredients
Tap one to check it off
Instructions
- Finely dice the potatoes.
- Melt the butter in a pan with the rosemary and thyme.
- Strain the butter over the potatoes in a baking pan and roast at 400°F (205°C) until browned.
- Strain the excess butter into a saucepan with the onion, celery, whole grain mustard, lemon, cumin, paprika, and brown sugar.
- Sauté until the onions are soft, then add the veal or beef stock and half & half. Bring to a boil.
- Puree in a blender, then return to the stove and reduce until thickened.
- In a separate pan, cook the chicken sausage until fully done, then add it to the soup base.
- Pour the soup base over the roasted potatoes and serve warm.
Notes
From the 2009 Elkin Soup Off. The entry card didn't specify a chicken sausage amount; 1 lb is a reasonable estimate for this size of batch.