Ree Drummond's Sausage, Potato and Corn Chowder | The Pioneer Woman | Food Network

Ree makes this rich and comforting chowder for her daughter Paige, who is a big fan of potato soup. She prepares it in big batches and keeps Paige’s fridge all stocked up! The soup can also be frozen and reheated.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Sausage, Potato and Corn Chowder
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 servings

Ingredients

16 ounces mild country sausage
2 carrots, scrubbed and diced
3 celery stalks, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1 1/2 cups frozen fire-roasted corn
1/2 teaspoon crushed red chile flakes
Pinch kosher salt
Pinch freshly ground black pepper
8 cups chicken stock
1 cup half-and-half
3 tablespoons all-purpose flour
1/2 cup heavy cream
8 ounces sharp Cheddar, grated
1/4 cup sliced green onions

Directions

Special equipment: a stick blender or an immersion blender

In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes.

Add the potatoes, corn, chile flakes, salt and pepper. Stir to incorporate. Add the stock, then bring to a simmer. Let cook to soften the potatoes, about 10 minutes.

Mix the half-and-half with the flour in a small bowl, then add to the pot. Cook for another 5 minutes. Add the cream and, using a stick blender, blend to your desired consistency, about 25 seconds for a more rustic soup with larger chunks. Stir in half of the cheese, green onions and most of the reserved sausage, saving a little of each for garnish.

Serve in bowls, garnished with the remaining cheese, green onions and sausage.

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Ree Drummond's Sausage, Potato and Corn Chowder | The Pioneer Woman | Food Network
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