Sausage, Bacon and Cheese Chowder

Sausage, Bacon and Cheese Chowder

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  • 1 lb. Bob Evans original pork sausage
  • 4 T unsalted butter, divided
  • 1 C chopped onion
  • 1 C sliced celery
  • 1 C shredded carrots
  • 1 tsp. dried basil
  • 1 tsp. dried parsley flakes
  • 5 C potatoes, peeled and cubed
  • 1 qt. chicken broth
  • 1/3 C all-purpose flour
  • 1 lb. Velveeta cheese, cubed
  • 1 ½ C whole milk
  • 3/4 tsp. sea salt
  • ¼ tsp. pepper
  • 1/3 C sour cream
  • 6 bacon strips, cooked and crumbled


  1. In a large saucepan over medium heat, cook and crumble sausage until no longer pink. Drain and set aside. 
  2. Melt 1 tablespoon of butter in the same pan. Sauté onions, celery, carrots, basil and parsley until tender, about 10 minutes. Add potatoes, sausage and chicken broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 10-12 minutes. 
  3. Meanwhile, in a small skillet, melt the remaining butter. Add the flour and cook until bubbly. Add to the soup, bringing to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper. Remove from the heat. Blend in the sour cream and bacon.
Sausage, Bacon and Cheese Chowder
1 vote, 4.00 avg. rating (74% score)

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