Creamy Chicken Sausage Vegetable Chowder

🧂 Ingredients

• 1 lb. Aidell's chicken sausage

  sliced 1/8-inch thick or chopped (see note below)
• 1 1/2 cups potatoes

  diced, peeled
• 12 oz. bag mixed vegetables

  frozen
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 cup frozen asparagus spears

  cut in thirds
• 2 ribs celery

  diced (I added about ½ cup celery leaves)
• 1 cup onion

  chopped
• 4 cups chicken broth
• 1/4 cup unsalted butter
• 4 cups half-and-half
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 tsp. dried marjoram
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. dried sage leaves
• 2 cups sharp cheddar cheese

  shredded

Instructions

• 1 Put butter into a large Dutch oven.
• 2 Add chicken sausage (if not previously grilled), onion and celery and cook about
  5-7 minutes, or until sausage is cooked through.
• 3 Add chicken broth until fully incorporated.
• 4 Add potatoes, mixed vegetables, corn, green beans and asparagus.
• 5 Stir in seasonings.
• 6 Cover with lid.
• 7 Bring to a boil and cook over medium heat until vegetables are tender, about 5-8
  minutes.
• 8 Add half-and-half slowly until incorporated.
• 9 Allow mixture to thicken and heat through.
• 10 Stir in cheddar cheese and cook until cheese is melted.
• 11 Ladle into soup bowls.
• 12 Sprinkle with additional cheese, for garnish.
• 13 If desired, sprinkle with parsley, thyme, sage or thyme leaves.

Nutrition Info