Just when us Minnesotans thought winter was finally over and spring was around the corner, mother nature thought it’d be funny to dump us a couple more inches of snow here in the metro area.
Yep. When I woke up this morning, what was green out in the yard yesterday was covered with snow again. Let’s just say I’m not too thrilled about it. I was ready for grilling season, shorts, tank tops, flip flops, and hot summer days… now all I have to think about is how much earlier I have to get up to brush snow off my car and how to dress as warm as possible when I go out.
But with cold, snowy weather comes an excuse to make warm, hearty soups that warm the insides of your stomachs. The kind that make you want to just find a warm fuzzy blanket and fall asleep by the fireplace…
…Wait. Except I don’t have a fireplace.
Anyway, this was the perfect recipe to make since winter is back in Minnesota for a few more days. Maybe you can enjoy it and then cozy up by a fireplace for me….
- 1 pound ground spicy turkey sausage
- 4 medium russet potatoes, peeled and cubed
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup light sour cream
- 1/4 teaspoon black pepper
- 2-15 oz cans cream style corn
- 1-10 oz bag frozen corn
- Sat & pepper to taste
- In a large pot, brown the turkey sausage, breaking it up with a wooden spoon. Remove the sausage onto a paper towel-lined plate to absorb excess grease. Reserve remaining grease on the bottom of the pot.
- Using the same pot, add the potatoes, celery, onion, and garlic to the pot and saute under medium heat until onions are translucent. Remove the vegetables to a bowl and set aside.
- Add chicken broth, sour cream, salt and pepper to the pot. Under medium-low heat, use a whisk to combine all the ingredients and to deglaze the bottom of the pot. When the mixture starts to boil, add the sausage, vegetables, cream corn, and frozen corn into the pot. Bring to a boil and simmer for 30-45 minutes, or until potatoes are cooked through.