Country Chowder is a hearty meal and has some of my favorite flavors cooked up together in a rich and creamy broth filled with flavor.
8cupschicken brothsee post on economical ways to get this
1poundmild or spicy pork breakfast sausage
4Russet Potatoeswashed and cubed with skins on
2carrotspeeled and sliced into rounds
12ouncebag frozen pepper and onion blend -or 1/2 cup diced onion & 1 diced bell pepper
2cupschopped turnip greensfresh or frozen, can substitute spinach
1cupinstant potato flakes
1+1/2 teaspoons salt
1/2teaspooncrushed red pepperGo easy here if you use hot sausage
Place chicken broth in a large stock pot over medium high heat. Add potatoes, carrots, and corn.
In a large skillet also over medium high heat, chop up and brown sausage until fully cooked and no longer pink in the center. Move sausage to side of the skillet and add in frozen pepper blend to the other side. Cook for three to four minutes, or until fully thawed.
Stir together sausage and pepper blend and cook for another three or four minutes before adding to stock pot. Stir well.
Add in turnip greens and all other seasonings and bring to a gentle boil.
Allow to simmer fifteen minutes, stirring occasionally.
Pour in cream and add potato flakes. Stir well. Simmer five to ten minutes more.
Serve hot with a hearty bread. Leftovers are even better the next day.