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Name: Country Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 8 cups chicken broth; 1 pound pork sausage; 4 Russet Potatoes cubed with skins on; 2 each Carrots peeled and sliced round; 12 ounce bag frozen pepper and onion blend; 2 cups Corn; 2 cups frozen chopped turnip greens or spinach; 2 cups heavy cream; 1 cup instant potato flakes; 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

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INGREDIENTS

8 cups chicken broth
1 pound pork sausage
4 Russet Potatoes ; cubed with skins on
2 each Carrots ; peeled and sliced round
12 ounce bag frozen pepper and onion blend
2 cups Corn
2 cups frozen chopped turnip greens or spinach
2 cups heavy cream
1 cup instant potato flakes
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

Servings

INSTRUCTIONS

Place chicken broth in stock pot over medium heat. Add potatoes, carrots and corn. In a large skillet over medium heat chop up and brown sausage until fully cooked. Move sausage to side and add in frozen pepper blend. Cook for 3 or 4 minutes or until fully thawed. Stir together sausage and pepper blend and cook for an additional 3-4 minutes before adding to the 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 and simmer five to ten minutes more.

NOTES

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Country Chowder

8 cups chicken broth
1 pound pork sausage
4 Russet Potatoes cubed with skins on
2 each Carrots peeled and sliced round
12 ounce bag frozen pepper and onion blend
2 cups Corn
2 cups frozen chopped turnip greens or spinach
2 cups heavy cream
1 cup instant potato flakes
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

Place chicken broth in stock pot over medium heat.  Add potatoes, carrots and corn.  In a large skillet over medium heat chop up and brown sausage until fully cooked.  Move sausage to side and add in frozen pepper blend.  Cook for 3 or 4 minutes or until fully thawed.  Stir together sausage and pepper blend and cook for an additional 3-4 minutes before adding to the 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 and simmer five to ten minutes more.

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Nutrition

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Serving Size: 1 Serving (2123g)
Recipe Makes: 6 Servings

Calories: 4144
Calories from Fat: 2540 (61%)

Amt Per Serving		% DV

	Total Fat 282.2g	376 %
	Saturated Fat 86.5g	432 %
	Monounsaturated Fat 115.4g
	Polyunsanturated Fat 56.6g
Cholesterol 1335.4mg		411 %
Sodium 1784.5mg		62 %
Potassium 4702.6mg		124 %
Total Carbohydrate 60.8g		18 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 52.1g
Protein 323.6g		462 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4144

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