Despite coming in like a lamb, March turned lionish yesterday. Went for my usual beach walk and it was windy and fuh-REEZING. Fifty degrees may not be cold for most of you but we San Diegans pay good money for the privilege of being whiny babies.
I came home wanting to make corn chowder. Got the onions, peppers and celery sauteeing and then thought maybe potato cheese would be good. When I opened the frig to get the cheese, I noticed the package of the most awesome sausages that I bought from this local company.
Changed My Mind Chowder
4 Tablespoons butter
4 Tablespoons flour
1 cup diced onion
1/2 cup chopped celery
1 medium potato, chopped
1/2 cup chopped red bell pepper
1 lb. spicy Italian sausages
4 cups chicken broth
2 cups milk or half and half
1 cup shredded sharp Cheddar cheese
Cook sausages in a little olive oil in a heavy pot or dutch oven. Remove and slice them, then set aside. Melt butter in pot and add onion, celery, potato and bell pepper. Cook til soft, then sprinkle flour over and cook, stirring, for 2 minutes. Add broth and sausage. Simmer for 15-20 minutes, then add milk. Cook til almost boiling, then add cheese and stir until melted.