Southwestern Corn Chowder
I call this a dump dump stir stir recipe. Can probably be easily adapted to a crockpot, but so easy to make.
I call this a dump dump stir stir recipe. Can probably be easily adapted to a crockpot, but so easy to make.
- Carbohydrate 42.1588987926605 g
- Cholesterol 116.892154324 mg
- Fat 48.0231638479901 g
- Fiber 2.81754639814985 g
- Protein 21.8237192289553 g
- Saturated Fat 19.5842303332605 g
- Serving Size 1 1 Serving (416g)
- Sodium 1574.36931318038 mg
- Sugar 39.3413523945107 g
- Trans Fat 3.71988564755483 g
- Calories 678 calories
Step-by-step
- Mix all ingredients together and heat and serve.
- Good with bacon sprinkles on top and chives.
- Serve with biscuits.
- Can substitute any kind of smoked sausage for the italian sausage.
- Can use regular or skim milk and sour cream
Adding dairy like sour cream and milk to a cold pot over high heat causes immediate curdling. Brown the Italian sausage first in a heavy-bottomed Dutch oven, draining excess rendered fat if it exceeds two tablespoons to prevent a greasy surface layer. Reduce the burner to medium-low before whisking in the dairy components. Sour cream contains stabilizing proteins, but boiling it breaks those bonds entirely. Heat the mixture gently until tiny bubbles form around the pot perimeter, reaching an estimated 180 degrees Fahrenheit without ever letting the liquid reach a rolling boil. Stir constantly with a wooden spoon to prevent milk solids from scorching on the bottom. Assess doneness visually by observing a uniform thickness that coats the back of the spoon, leaving a clear path when you drag a finger through it. Adjust fat content safely by swapping heavy cream for whole milk at a one-to-one ratio without altering the final consistency. Leftovers remain safe in an airtight container in the refrigerator for up to four days.
