Sausage Gravy Corn Chowder Broccoli Soup Recipe

So How Did Sausage Gravy Corn Chowder Broccoli Soup Come About???

--The Back Story

I was recently apart of a small pot-luck which was centered around soup.  One of the older ladies made corn chowder.  It was amazingly delicious!  I was sure it was a traditional, been in the family for generations, secret recipe.  It was that good!  I being a generally uncouth person, went ahead and boldly asked for her traditional, family-oriented, secret recipe.  She pulls out of her bag a copied recipe from Facebook!

Original ingredients:  Milk, Can of cream corn, Can of mushroom soup, Frozen corn, Shredded hash browns, Ham, Onion, Parsley flakes, Butter, Salt and Pepper.  

After a week of gathering ingredients I was ready to make the soup.  However, I did have exchanges from the original recipe:  No salt (I only use salt on watermelon and the front step in winter). Instead of ham, I used half a roll of sausage.   Also, put in broccoli instead of parsley flakes (same color???).  Oh and no crock pot.  Mine quit working about three years ago.  Why, no ham? Why no parsley? Why no crock pot?

First batch:  Good, but not as good as the nice lady’s at the pot luck.  My soup was a little thinner and that extra boost of yum factor was not there.  I figured she gave me the exact copy of the recipe; however, she probably made changes too.  She most likely used whole milk instead of my 2%, and what lady over the age of 60 does not use more butter than the recipe calls for?

Second batch:  Didn't talk myself into the whole milk purchase or adding more butter (dieting).  I did lose the frozen corn, and added extra frozen broccoli (love broccoli; corn id okay)  Much yummier. Not quite as good as the one had at the pot-luck, though, and it was still too runny.  The milk and sausage together reminded me of sausage gravy.  LIGHT BULB.

Motivational Soup Quote! 

Third batch:  Gravy up the milk! (well kinda).  And  SGCCBS was born! 

Ingredients to Sausage Gravy Corn Chowder Broccoli Soup 

2 & ½ cups of milk

1 can of cream  corn

1 can of condensed cream of mushroom soup

1 & ½ cups of chopped broccoli (small pieces)

1 cup of shredded hash browns 

½ of roll of sausage -mild 

½ small union chopped

2 tablespoons of butter (almost)

2 tablespoon of flour

Pepper uncooked, sprinkled lightly over bowl of soup

Directions:

In skillet, fry up sausage adding in this order as you get them ready: hash browns, onion, and broccoli.  

Cook until sausage is just done.  

Transfer over to soup pot.

In skillet you just fried the sausage in, add enough butter to have around 2 table spoons of grease in pan.  Add two tablespoons of flour and cook for just about a minute. Will look a light tan. Then add 2 of the 2 ½ cups of milk.  You are only going to cook for a minute or two until flour is dissolved well in milk.  Not making it into a gravy.  

Then add mixture into your soup pan along with cream corn, mushroom soup, and the other ½ cup of milk. Stir well.  

Cook on low heat (do not want to scorch milk) with lid off (to thicken soup), stirring occasionally.  Cook for about 45 minutes until the soup is nice and thick and corn is done.  Add a dusting of pepper to top of bowl when serving.

Song Parody Facts Of Life TV Theme Song

SGCCBS=Sausage Gravy Corn Chowder Broccoli Soup

You buy the sausage, you skip the ham

You use what you can, and there you have

SGCCBS

The SGCCBS, The SGCCBS

There's a time corn gots to go and no 

Parsley Flakes to worry about

The SGCCBS, The SGCCBS

When the soup never seems

To be thickenin’ up to your dreams

And suddenly you’re figuring out

The gravy is what is about, rue, rue!

It takes a lot to make soup right 

When you're making The SGCCBS (making The SGCCBS) 

Making The SGCCBS (making The SGCCBS) 

Making The SGCCBS 

Admission: I guess if you had one of those crock pots, it would be great to take to a pot-luck for storage and heat.  

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