Thick & Hearty Knackwurst Chowder
INGREDIENTS
| 1 cup | butter | 225g |
| 2 cups | onion (chopped) | 500ml |
| 2 cups | celery (chopped) | 500ml |
| 2 cups | carrot (diced) | 500ml |
| 2 cups | potato (cubed 1/4 inch) | 500ml |
| 5 (sliced in rounds) | Piller's Kackwurst Sausage | |
| 1 cup | All purpose flour | 5ml |
| 1 tbsp. | garlic (minced) | 156ml |
| 1 tsp. | chili flakes | 60ml |
| 1 tbsp. | fresh rosemary (chopped) | |
| 7 cups | chicken stock | |
| pinch of each | salt and pepper | |
| 1/2 cup | 35% whipping cream | 125ml |
METHOD
In a heavy bottomed pot melt butter over medium heat.
Add onions, celery, carrot, knackwurst, garlic, salt and pepper.
Cook covered for 5 to 7 minutes stirring occasionally.
Remove from heat and stir in flour until incorporated.
Return to heat and slowly whisk in chicken stock to a smooth consistency.
Add potatoes, chili flakes and rosemary and cook over medium heat, stirring frequently for 30 minutes.
Season to taste (salt and pepper).
Stir in cream and serve.
This chowder will keep for 3 to 4 days in the refrigerator or can be frozen for later use.
