sausage and apple chowder
By Yankee Magazine|Dec 14 2006|
Ingredients
Sausage and Apple Chowder
1 pkg. Hot Italian sausage links (about 5 links)
4-5 large potatoes, peeled and cubed
1 tbsp each dried oregano, parsley, and basil
2 cloves garlic, minced
3 15-oz. Cans of chicken broth
1 15-oz. Can diced tomatoes
Water
2 15-oz. Cans sweet corn
3/4 cup milk
3 small red delicious apples, cored and cubed
Croutons
Instructions
In a Dutch oven over medium high heat, brown sausage links. Drain off fat.
Add potatoes, oregano, basil, parsley, and garlic. Toss to coat. Add chicken
broth, tomatoes and enough water to cover all ingredients in the pot. Bring
to a boil; then reduce heat and simmer for 1 hour.
Add corn and milk and continue cooking, over medium heat, for 15 minutes.
Add apples and cook for 5-10 minutes more, until apples are tender, but not
mushy.
Top with croutons and serve with warm bread.
