2 cups Florida potatoes, diced small
2 cups fresh Florida sweet corn kernels
1/2 cup Florida celery, finely chopped
1 pound breakfast sausage
2 tablespoons fresh herbs, such as thyme and/or parsley
2 teaspoons garlic, minced
1 cup onion, finely chopped
2-3 cups vegetable or chicken broth
2 cups whole milk
1 cup heavy cream
½ teaspoon hot pepper sauce, optional
1 teaspoon all-purpose seasoning (your favorite)
2 tablespoons unsalted butter, for cooking
3 tablespoons all-purpose flour
Sea salt and fresh ground pepper, to taste
Heat a large pot over medium heat. Add butter, celery, and onions and saute for 5 minutes or until soft. Add sausage and cook for 5 more minutes. Sprinkle in flour and cook for 3 minutes to form a paste (blonde roux). Slowly incorporate broth and milk and stir to blend. Add diced potatoes, fresh corn, hot sauce, all-purpose seasoning, salt and pepper. Bring to boil and continue cooking for 5 minutes, stirring frequently. Cover and reduce heat to low and simmer until potatoes are tender about 10-15 minutes. Add heavy cream and fresh herbs the last 5 minutes. Serve warm with crusty bread.
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