On this chilly day in Pennsylvania, although I don’t make soups in warm weather, we are having anything but. This spring has been rainy and cold and today is no exception (although the sun is peeking out from behind the clouds this morning- but not to last). If you’re looking for a little comfort food, try this recipe below:
1lb Sweet Italian Sausage (or hot, if you’re the adventurous type)
1 Cup chopped onion
1/2 Cup chopped celery
1/2 Cup chopped carrot
3 large potatoes, cut into 1-inch pieces
1 32 oz. container chicken broth or 4 cups homemade broth
4 oz. cream cheese, softened
2 oz. butter, softened
3/4 cup heavy cream or 1 can evaporated milk (I have used both and the outcome is the same)
2 cans creamed corn
1 can whole kernel corn
Salt and pepper to taste (the sausage has a lot of added spices, so you won’t need much of this, if at all. Add it last and taste the soup beforehand to see if you need it. I didn’t add any because it had lots of flavor. It is your preference.
Add the first four ingredients into a large stockpot and cook over medium heat until sausage is cooked and veggies are just tender but not overcooked. Drain, and return to pot.
Add the chicken broth, bring to a boil. Turn heat down to a simmer, add the potatoes until just tender. As with all the veggies, don’t overdue here. I usually cook my veggies until they are still a little firm in the middle, because they will continue to soften in the hot soup.
Add the heavy cream, cream cheese and butter. I soften and blend my cream cheese and butter together. You can add them cold, into the soup, but it is easier to blend if you soften them first.
Let simmer for additional 10 minutes and serve. This soup freezes well and can be canned in a pressure cooker. As with all my soups a do a big batch and freeze some.
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