Roasted Garlic Potato Corn Chowder with Bratwurst and Peppers by Keene Garlic
This has to be a chowder that only a Wisconsinite would come up with! All these ingredients are special to our region. We produce the best gourmet full flavored garlic, our local farmers make the best Bratwursts from pastured pork, our organic farmer Small Family Farm CSA box had plenty of potatoes, peppers, corn, and onions. Then of course, Half and Half, because Wisconsin is really mainly known for being the dairy state.
We love cooking and having the best supply of garlic makes every dish extraordinary. We are going to start sharing some of the dishes we make. We are not recipe makers, so if you are looking for exact amounts to prepare a dish we may not be the place to look for recipes. But, we will show you how to put together a wonderful dishes.
Take casings off Bratwurst and brown in a pan. Add our granulated garlic, Italian Season mix, salt and pepper. After the meat browns, add 1 onion and 1 bell pepper both chopped to the size you like.
In a saucepan, cook cut up golden potatoes and boil in chicken or bone broth soup with just enough to cover the potatoes. Add salt, pepper, Italian season, and organic broth seasoning for flavor. I add 1-2 large spoonful’s of roasted garlic to the soup (yes, we go overboard on garlic flavor, so may start with less and taste test). Cook until the potatoes are soft. Add about 1 cup of corn. We always keep Garlic Mojo on hand to go into all our dishes.
Add the browned Bratwurst and peppers and onions to the cooked potatoes.
Turn pan on low and add half and half or heavy whipping cream. Allow the soup to warm without boiling.
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