Fall Soup

Fall is almost here with its crispness in the night air and that means it's time for thick hearty "soups." Here is a Chowder Luke and I love when it's cold.

Note: I don't measure anything when it comes to cooking. Unless it's baking measurements aren't all that important, all that really matters is taste. So use this as an outline and have fun!

Corn Potato Chowder

Basic Ingredients:
2 cans of Corn
Celery
1 sweet onion
5 golden skin potatoes
fully cooked sausage
sauerkraut
zucchini
half and half
salt
pepper
hot mustard (from Odessa, WA)
olive oil or butter


Prep:
cube cleaned potatoes leave skin on
dice all other veggies
slice sausage into bite size pieces
shred zucchini


Cook:

In a large deep pan place a little olive oil or butter and throw in all diced veggies and saute over medium heat. When onions are somewhat translucent add sausage and kraut and reduce heat.

In a deep pot combine a 1:1 ratio of water and half and half, bring it to a boil and add cubed potatoes. Let potatoes boil until soft (about 15 mins or so) When potatoes are done strain liquid. If you want put potatoes back in pot. Combine potatoes, about a 1/2 cup of half and half, pepper and a little salt and puree. Before the mixture is completely pureed add zucchini and continue. If the consistency is too thick ad more half and half or broth.

Combine potato puree to veggies and season to taste with salt, pepper and hot mustard.
Let it simmer for 15-45 min.
Serve topped with sharp cheddar, green onion or whatever sounds good to you.

Bon Apetite!