Ree Drummond's Sausage, Potato and Corn Chowder | The Pioneer Woman

Ree makes this rich and comforting chowder for her daughter Paige, who is a big fan of potato soup. She prepares it in big batches and keeps Paige’s fridge all stocked up! The soup can also be frozen and reheated. #ReeDrummond #ThePioneerWoman #FoodNetwork #Chowder Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4gPYNXP Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sausage, Potato and Corn Chowder RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr Active: 30 min Yield: 8 servings Ingredients 16 ounces mild country sausage 2 carrots, scrubbed and diced 3 celery stalks, diced 1 medium onion, diced 6 small russet potatoes, peeled and diced 1 1/2 cups frozen fire-roasted corn 1/2 teaspoon crushed red chile flakes Pinch kosher salt Pinch freshly ground black pepper 8 cups chicken stock 1 cup half-and-half 3 tablespoons all-purpose flour 1/2 cup heavy cream 8 ounces sharp Cheddar, grated 1/4 cup sliced green onions Directions Special equipment: a stick blender or an immersion blender In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes. Add the potatoes, corn, chile flakes, salt and pepper. Stir to incorporate. Add the stock, then bring to a simmer. Let cook to soften the potatoes, about 10 minutes. Mix the half-and-half with the flour in a small bowl, then add to the pot. Cook for another 5 minutes. Add the cream and, using a stick blender, blend to your desired consistency, about 25 seconds for a more rustic soup with larger chunks. Stir in half of the cheese, green onions and most of the reserved sausage, saving a little of each for garnish. Serve in bowls, garnished with the remaining cheese, green onions and sausage. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Sausage, Potato and Corn Chowder | The Pioneer Woman | Food Network https://youtu.be/brBxPgAd0qI