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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In New England we frequently have cool fall evenings that call for a dinner that warms you all over. This chowder does that. I must admit I don't care too much for the taste of broccoli, but I really like this chowder. Ingredients:
1 pound johnsonville® mild ground italian sausage |
1 medium onion, chopped |
8 ounces fresh mushrooms, sliced |
2 tablespoons butter |
3 garlic cloves, minced |
2 cups fresh broccoli florets |
2 to 3 medium carrots, finely chopped |
2 cans (14-1/2 ounces each) chicken broth |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
9 ounces cheese tortellini, cooked and drained |
1/2 teaspoon pepper |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
2 quarts half-and-half cream |
1/2 cup grated romano cheese |
Directions:
1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Set aside.
2. In a Dutch oven, cook broccoli and carrots in chicken broth until tender. Stir in sausage and mushroom mixture. Add the soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and cheese; heat through. Yield: 12-16 servings (4 quarts).
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