Country Chowder
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For country chowder, I took some of my favorite flavors and cooked them up together in a rich and creamy broth filled with flavor. This is a hearty meal that just makes your stomach happy and it’s even better the next day!
Country chowder is a hearty and comforting dish that epitomizes the essence of warm, Southern cuisine. Prepared with a rich, creamy broth as its base, this delightful soup showcases a medley of warm hearty ingredients. Whether enjoyed as a meal on its own or paired with a crusty bread roll, country chowder embodies the simple, wholesome goodness of traditional countryside cooking.
This recipe is super versatile, allowing for whatever substitutions your heart, or the hearts of your family, desires! Regardless of the specific ingredients used, country chowder will be a cherished comfort food at your dinner table!
Check out some of our other comfort food meals like Homemade Cream of Chicken Soup, Easy Vegetable Soup, Easy Chicken and Rice Soup, and Quick Italian Meatball Soup
Ingredients You’ll Need to Make Country Chowder:
For the country chowder you’ll need:
- Heavy Cream
- frozen pepper and onion blend*
- corn
- potatoes
- carrots
- a roll of breakfast sausage*
- chopped turnip greens*
- chicken broth (or some form of that) as a cooking base*
- Potato flakes
- Garlic Powder
- Dried Parsley
- Crushed Red Pepper Flakes
- Salt
- Pepper
Substitutions are aplenty on this recipe!
*Pepper and Onion Blend – I use frozen because a bag is just a dollar and I get three colors of bell pepper strips as well as onions so this saves money and gives me variety. If you’d rather use fresh, just chop up 1/2 an onion and 1 bell pepper (any color) as a substitute.
*Breakfast Sausage – if you want a slightly spicier soup, use hot breakfast pork sausage. I’m using mild. You could also use Italian sausage and substitute the dried Parsley with dried Italian seasoning for a different flavor direction.
*Turnip Greens – Spinach will work just as well or you can omit the greens entirely.
*Chicken Broth – I’m using a chicken base paste which makes 2 quarts of broth with just 1 1/2 tablespoons of base! I often use things like this or bouillon cubes to save money and storage space. I also like that I can make my broth more concentrated if I want for even more flavor. However, you can use actual chicken broth if you like, or any of the things I use. Exact quantities are in the recipe at the end of this post.
This recipe is VERSATILE! Don’t like carrots or corn? Leave ’em out! Don’t have russet potatoes? use red! Don’t have heavy cream? Heavy cream is best but evaporated milk and even whole milk will work as a substitution.
Helpful Kitchen Tools
How to Make Country Chowder:
Peel carrots and wash potatoes, then slice carrots and cut potatoes into cubes.
I like to leave the skin on my potatoes but you can peel it off if you prefer.
Another shortcut when making Country Chowder is to just use a bag of frozen cubed hash browns and even frozen carrots!
Okay this is my chicken broth all assembled. Add your potatoes, carrots, and onions. Put this over medium high heat and bring it to a light boil, stirring every now and then, while you prepare sausage.
***If you are looking for fabulous pots and pans, check out Caraway! We love making all our recipes with Caraway pots and pans. They are the absolute BEST!***
While that is cooking, chop up and brown sausage in a large skillet over medium high heat until it is fully cooked and no longer pink in the center.
When your sausage is cooked, push it to the side of the pan and add in frozen pepper and onion blend.
I love this frozen pepper and onion blend!
Let that cook for a few minutes, stirring every now and then, until completely thawed.
Once it’s thawed, stir it up good and continue cooking until tender, three or four more minutes.
Add that to your pot.
If your potatoes and carrots aren’t tender by this time, it’s okay, they’ll keep cooking.
Add in turnip greens ….
…and all seasonings and stir well.
Bring it to a light boil once again and let simmer for fifteen more minutes.
Add corn to pot.
Pour in cream…
and add potato flakes.
Stir well and cook five to ten minutes more.
Serve Country Chowder hot with a good hearty bread.
Even better the next day!
Ingredients
- 8 cups chicken broth see post on economical ways to get this
- 1 pound mild or spicy pork breakfast sausage
- 4 Russet Potatoes washed and cubed with skins on
- 2 carrots peeled and sliced into rounds
- 12 ounce bag frozen pepper and onion blend - or 1/2 cup diced onion & 1 diced bell pepper
- 2 cups corn
- 2 cups chopped turnip greens fresh or frozen, can substitute spinach
- 2 cups heavy cream
- 1 cup instant potato flakes
Seasonings
- 1 tablespoon dried parsley
- 1 +1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper Go easy here if you use hot sausage
Instructions
- 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.
Nutrition
“When you carry out acts of kindness you get a wonderful feeling inside.
It is as though something inside your body responds and says, yes, this is how I ought to feel.”
~Harold Kushner
I will be making this dish real soon,,,,, but I couldn’t see enough of your pretty new floor ?????
Thank you so much Martha!!! Enjoy the chowder!!
I would like to know where you find frozen 3 pepper and onion mix for a dollar, I shop our Super Walmart and cannot find any frozen veggies for less than $1.50 or more per bag. It is our cheapest place to buy groceries. I just bought a pound of 85% ground beef and had to pay$4.99 and that was on sale. I can hardly afford to eat anymore!
All grocery prices have gone up so much Beulah!! It is crazy!!
Try Dollar Tree. I’m not sure if it was a pound or a 12 oz bag. Either way, it’s still a good deal.
I keep my eyes open for the 10 for $10 sales at Krogers, too. But by the time this gets read in a few years that may be 5 for $10 with this economy 😉
“My potato flakes aren’t pictured because I took these pictures early in the morning and as it turns out, potato flakes aren’t that into the morning Use your imagination. They are white and look like flakes. ”
I like you. 🙂
This sounds so good I can’t wait to try it. Thank you for multiple entries for the give-away.
I love to try this with all fresh veges
And add homegrown basil!! It sounds great, especially on a cold rainy day:)
Omg! This sound delicious, and I must say I’m also thrilled to see you love our Mix N Chop so much! I’m a Pampered Chef Consultant, so this is very thrilling for me to see someone with such yummy cooking skills be using our products! 🙂
You’ve officially made my day!
Will be making this once the weather cools though, been in the upper 90’s up in Chicagoland area, so I doubt it will be this weekend (unfortunately).
High praise from the hubby! Well, let me explain. My dear husband isn’t one that goes ‘ga-ga’ over many recipes. He is an easy-going, easy to please guy, he just doesn’t say much about his preference when trying new recipes. The first time I made Country Chowder, he ate some and the only comment was ‘it’s a little spicy’. I loved it, so didn’t mind if it wasn’t his favorite : ) ! I made it a couple of more time, once to share with a friend and once for us, freezing some to pull out and enjoy later. And I did notice he made sure to get his share when it came out of the freezer. Well, today in the grocery store, out of the blue he says “hey, you need to make some more of that chowder stuff”. So, now I know – he DOES like it. And he likes it enough to suggest that I make it again. And from my hubby, that is high praise indeed!!! Christy, thanks for all the recipes that a simple cook like me can follow. But mostly, thanks for sharing your heart and encouragement that shines through all your posts!
Oh my goodness, I am so honored!! Thank you so much for sharing that with me Debra and I am so glad to hear that you are enjoying the site and the recipes!!