2 lb. hot Italian sausage, casings removed see notes for substitutions
2 medium yellow onion chopped
2 cup chopped carrots
2 cup chopped celery
4 cups Sweet potatoes diced
10 cloves garlic minced
pinch -teaspoon red pepper flakes optional for spicy
2/3 cup all-purpose flour
4 14.75 oz. cans cream style corn
2 30 oz bags fresh, frozen (not thawed) or canned
2 teaspoon dried parsley
1 tsp EACH dried oregano, dried thyme, salt
1/2 teaspoon pepper
4 bay leaves
4 tablespoons cornstarch
8 cups low sodium chicken broth
4 cups half and half
Instructions
Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onion, carrots and celery and cook until sausage is cooked through and onions are tender.
Add potatoes, garlic, red pepper (if using) and sauté 30 seconds.
Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).
Stir in creamed corn, corn, chicken bouillon, bay leaves and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
Cover and bring to a boil then uncover and reduce to a simmer.
Simmer, uncovered, for 45-75 minutes on low stirring constantly so the bottom doesn’t burn until the chowder thickens.
