‘Tis the season for all of my most favorite recipes. It’s all about the warm, hearty, comfort meals for me. I know I’ll probably kick myself in the spring when I have to start thinking about my warm weather clothes but for now, I’ll be living in my Sherpa wool everything!
I am also a huge fan of my crock-pot. I haven’t jumped on the instant pot bandwagon yet because I love the idea of throwing something in in the morning and just letting it do it’s thing all day. Plus, how amazing does your house smell when something has been cooking all day? I came across a recipe that I tweaked slightly and it was a huge hit. I only share my most favorite recipes here so this one was a no brainer. And it pairs amazingly well with a glass of a buttery wine (my favorite is Kim Crawford Chardonnay).
Cheesy Sausage and Potato Chowder
1 lb. smoked sausage, diced and I browned it in the skillet with evoo for a few minutes to get that crispy edging
4 yukon gold potatoes, peeled and chopped into 1 inch cubes
1 red bell pepper, diced
1 medium white onion, chopped
2 (14 oz.) cans chicken broth
1 1/2 c. heavy cream
2 TBS cornstarch
2 tsp. all purpose seasoning, I used creole seasoning
1 tsp. garlic powder
3 c. shredded sharp cheddar cheese
Salt and Pepper to taste
Brown sausage in a skillet with extra virgin olive oil over medium heat for 5-8 minutes or until browned edging appears. Add potatoes, onion and peppers into slow cooker along with the browned sausage. In a medium bowl whisk together broth, cream, corn starch, seasoning, garlic powder, salt and pepper. Pour over sausage and potato mixture. Stir well to combine. Cook on LOW 5-6 hours. Stir well. 15 minutes before serving, add cheese to the top. I did a pretty thick layer to help thicken the chowder. Garnish with extra cheese and pepper if desired. Enjoy!