|Potato and Turkey Brat Chowder|
I made this for supper tonight and it was a big hit! I will definitely make it again and I'm sure it will become a cool-weather favorite.
(I started with Crystal Miller's Potato and Sausage Chowder recipe, but tweaked it a bit to use up ingredients on hand. Check out Crystal Miller's site, The Family Homestead, by clicking HERE. For Crystal's original Potato and Sausage Chowder recipe CLICK HERE.)
POTATO AND TURKEY BRAT CHOWDER
3 to 4 lbs. potatoes, peeled and chopped
1 lb. Honeysuckle White Lean Turkey Bratwursts
1/2 onion, chopped
1 can cream-style corn
1 can evaporated milk
salt and pepper to taste
Cover the chopped potatoes with water and add about 2 teaspoons salt. Bring to a boil and cook until the potatoes are fork tender. Drain off the water until it is at the same level as the potatoes. Make sure to save the potato water.
In a medium pan cook the brats and onion. Cook until brats are completely cooked through and the onion is soft. Cut brats into pieces; add to potatoes. Add cream-style corn and evaporated milk. Stir and add some of the reserved potato water until you have the consistency that you desire. Add salt and pepper to taste and heat until hot through.
(I served this with cornbread on the side and made One-Bowl Brownies for dessert.)