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Categories:
Italian sausage butter onions flour chicken stock potatoes light cream corn kernels thyme salt red bell pepper green onions Italian parsley
Viewed: 9 - Published at: 4 years agoIngredients
- 19 ounces Johnsonville(R) Hot Italian Sausage Links
- 3 tablespoons butter
- 2 cups onions chopped
- 5 tablespoons unbleached flour
- 6 cups chicken stock
- 2 potatoes large, peeled and cut into 1/4 inch dice
- 1 1/2 cups half and half or light cream
- 3 cups corn kernels fresh or frozen
- 1 teaspoon fresh thyme leaves chopped,, or 1/2 teaspoon dried
- salt to taste
- 1 red bell pepper large, cut into 1/4 inch dice
- 3 green onions cut into 1/4 inch slices
- 1 tablespoon Italian parsley chopped
Method
- Spray a skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often.
- Reduce heat to medium-low. Carefully add 1/2 cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
- Remove from heat and allow the sausages to cool.
- In a large soup pot, melt the butter and add onions, cook until softened for about 10 minutes
- Add the flour to the onions, stirring together, and cook another 3 minutes.
- Add the stock, stir frequently and bring to a gentle boil. Reduce heat to med low, add potatoes, and stir to combine.
- Continue cooking over medium heat until the potatoes are tender about 10 to 15 more minutes.
- Add the half and half, corn, thyme and salt. Cook for another 5 to 7 minutes, stirring occasionally and being careful not to allow it to boil.
- Meanwhile, transfer the cooled sausages to a cutting board and slice in half lengthwise and then into 1/4 inch half moon slices. Add the sausages, bell pepper and green onions, to the soup pot; simmer gently for an additional 5 to 10 minutes.
- Serve immediately or reheat when ready to serve with a sprinkling of fresh Italian parsley (can be made a day ahead, store in refrigerator).
