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A hearty chowder perfect for wintry days.
1. Heat 1/4 cup olive oil in a stockpot over medium heat. Add onion and garlic. Saute until tender, about 5 minutes.
2. Stir in thyme, dill and sausage; cook, stirring about 5 minutes until sausage is brown.
3. Add broth and potatoes, bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes or until potatoes are tender.
4. Slowly add milk and bring soup back to a boil, simmer 2-3 minutes.
5. To thicken soup, heat remaining 1/4 cup olive oil in a saute pan over medium heat. Stir in the flour, cook stirring until mixture is smooth and light golden brown, about 2 minutes. Be careful not to scorch the roux mixture. Stir this roux into the soup until the soup thickens. Remove from heat, add salt and pepper to taste.
Optional: top with grated cheese, bacon bits, and chopped green onions.
Keeps well refrigerated for 2-3 days. Reheat on low heat, slowly stir Add 1 cup of milk if too thick.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!