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Friday, April 12, 2019

Sausage & Corn Chowder Pot Pie

A delicious cheesy creamy corn chowder with Italian sausage, and fluffy potatoes, topped with a beautifully browned puff pastry.


  • Italian Sausage
  • Corn On The Cob
  • Celery
  • Potatoes
  • Carrots
  • Salt & Pepper
  • Chicken Broth
  • Butter
  • Flour 
  • Milk
  • Shredded Cheddar Cheese
  • Puff Pastry Dough
  • Dried Rosemary


  1. Heat a pan on medium high heat and add some oil. Cook your sausage for about 8 minutes while turning. Take out and set aside.
  2. Slice and dice your potatoes into small cubes. Slice and dice your carrots. Bring a pot of salted water to a boil. Add in some butter then boil your diced carrots, corn on the cob and diced potatoes for about 10 minutes. Turn off the heat, take out your corn on the cob, but leave your potatoes and carrots in your hot water to continue to cook if necessary.
  3. Slice and dice your celery. Slice the corn kernels off of the cob. Slice your sausage. Bring a pot of chicken broth (about halfway up the pot) to a boil then turn down to a simmer. 
  4. Heat a pan on medium high heat and add lots of butter, some flour and mix well to make a roux. Mix in some milk and shredded cheddar cheese and continue to mix well until your sauce thickens and reaches a nice consistency.
  5. Add your milk and cheese mixture to your pot of simmering chicken broth and mix well to create a semi thick chowder. Add sliced sausage, corn, carrots, potatoes, and celery. Simmer while stirring for about 4 minutes to make a nice chowder then turn off the heat.
  6. Preheat your oven to 400 degrees. Roll out your puff pastry dough. Grab a small glass bowl and turn it upside down on your dough. Cut your dough into a circle 2 inches wider than the bowl. Wrap the rim of your bowl with some foil so your pastry doesn't stick to the bowl in the oven.
  7. Pour your sausage and corn chowder into your bowl all the way to the top. Drape your dough over your bowl and tuck under the edges to make the edge dough thicker. Melt some butter in the microwave and brush on top of your dough. Make some small dent designs in your dough along the rim with a knife. Sprinkle some dried rosemary on top, make a small slit in the middle of your dough. Bake in the oven for about 10 minutes or until your dough is golden brown. Enjoy!

Recipe by Vance Harris

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