Johnsonville Sausage Corn and Potato Chowder with Mild Italian Sausage
Serves 8
preparation 10 minutes
cooking 60 minutes


2 cups sliced venison sausage
3   tablespoons  butter
2  cups chopped flour
6  cups chicken stock
2 large potatoes, peeled and cut into 1/4 –inch dice
1 1/2 cups half and half cream
3 cups fresh or frozen whole kernel corn
1 teaspoon minced fresh thyme leaves
1 large large red bell pepper, diced
3  green onions sliced
salt and pepper to taste
1 tablespoon dried crushed kale or parsley


  1. Chop venison sausage  into ½ –inch slices and saute with peppers until peppers are just  barely tender  then set aside.
  2. In a soup kettle, melt butter and sauté onions until tender and lightly browned. Add flour, mix until smooth.
  3. Stir in stock, over medium heat, stirring constantly, until thickened and bubbly.
  4. Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes.
  5. Gradually stir in cream, corn and thyme. Continue to simmer for 5-7 minutes, stirring occasionally. Do not allow to boil.
  6. Add prepared sausage, bell pepper and onions.
  7. Continue to simmer for 5-10 minutes. Season with salt and pepper to taste.
  8. Serve and garnish with parsley or kale