By skim Posted May 25, 2015 In Recipes, Sausage, Soups & Stews Chowder with Johnston’s Pork Sausage2015-05-252019-05-23https://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.png200px200px 0 Chowder with Johnston’s Pork Sausage Print Recipe Chowder with Johnston’s Pork Sausage Print Recipe Ingredients 1 lb Johnston’s Pork Sausage 1 tsp canola oil 1 onion chopped 3 garlic cloves minced 1 celery stalk diced 1 small green pepper chopped 1/4 cup all purpose flour 2 large potatoes peeled & diced 1 large carrot diced 12 fl oz (341 mL) kernal corn undrained 4 cups reduced-sodium beef broth 19 fl oz (540 mL) diced tomatoes 2 bay leaves 1 tsp thyme salt and pepper parsley (optional) Servings: Instructions In a large heavy skillet, sauté pork sausage over medium heat until browned and cooked through. Remove from pan and drain; slice thinly and keep warm. Heat oil in a large saucepan or Dutch oven (large enough to hold about 14 cups/4 L). Add onion, garlic, celery and green pepper; stir and cook until vegetables are softened. Stir in flour. Add potatoes, carrots, corn and liquid, broth, tomatoes, 1 cup (250 mL) water, bay leaves, and thyme; bring to a boil, and then reduce heat. Add cooked sausage and cover, simmering until vegetables are tender. Remove bay leaves and season with salt and pepper to taste. Top off with fresh chopped parsley if desired. Serve with crusty rolls or bread. Share this Recipe Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.