Corn & Sausage Chowder

I love chowders, and corn chowder is one of my favorites. I have found that the trick to making thick (or at least thicker) chowder, is to add your flour right after you have sauteed the veggies (onions, celery, or whatever). Letting the flour 'cook' a bit prior to adding the liquid has certainly helped me to avoid the uncooked flour taste, as well as the lumps that oftentimes result from adding the flour later in the cooking process.

Here's on of my versions of corn chowder - it was a hit!

Corn & Sausage Chowder

2 - 3 T olive oil
1 large yellow or sweet onion, diced
2 cloves garlic, minced
1/4 C all-purpose flour

Saute together onions and garlic in oil until soft. Sprinkle in the flour and stir until cooked - about a minute or so. Add in:

2 32oz. boxes veggie broth
6 smallish potatoes, 1/2" dice

Bring to low boil and simmer until potatoes are soft.

then add:
2 cans whole kernel corn, with juice
1 can creamed corn
1 loop smoked sausage* of your choice, halved/sliced
1/2 C half-n-half
salt, to taste
white pepper, to taste
3 tsp dried thyme, crushed

Simmer about 20 minutes.
*I used Smoked Chicken sausage (Hillshire Farms).

This easily transfers to a crockpot to keep warm until service.

Serve with crackers or sourdough bread and a fresh, green vegetable salad.