Null Ridge Chowder

Null Ridge Chowder

A hearty, smoky chowder featuring our premium Hot Breakfast Beef Sausage

This isn't your average soup—it's comfort food elevated with premium ingredients. The combination of our Hot Breakfast Beef Sausage, roasted vegetables, and smoked Gouda creates layers of flavor that'll have everyone asking for seconds. It's the kind of meal that warms you from the inside out and brings people back to the table.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8

Main Ingredients

• 2, Null Ridge Hot Breakfast Beef Sausage 1 lb pkg
• 4 ears fresh sweet corn (or 1 can, drained)
• 1 medium onion
• 1 bulb garlic
• 2 jalapeños, diced
• 1 bell pepper, diced
• 1 large sweet potato, cubed
• 2 cups beef bone broth
• 1 cup smoked Gouda cheese, grated
• 1 cup heavy whipping cream
• Water as needed for desired thickness

Seasoning (optional, to taste)

• Granulated garlic
• Black pepper
• Granulated onion
• Smoked paprika

For Serving

• Sourdough bread

Instructions

Step 1: Roast the Vegetables

1. Preheat oven to 350°F.
2. Wrap sweet potato, whole garlic bulb, and onion individually in parchment paper.
3. Place on a baking sheet and roast for approximately 15 minutes, or until you can smell the garlic.
4. Remove from oven and let cool.
5. Once cooled, peel and chop the onion and garlic. Cube the sweet potato.

Step 2: Prep Remaining Ingredients

1. If using fresh corn, cut kernels off the cob.
2. Dice jalapeños and bell pepper.
3. Grate smoked Gouda cheese.
4. Set all prepared ingredients aside.

Step 3: Cook the Sausage

1. In a large pot or extra-large skillet, brown the breakfast sausage over medium-high heat, breaking it into bite-sized pieces.
2. Once browned, reduce heat to medium.

Step 4: Build the Chowder Base

1. Add roasted garlic, roasted onion, bell pepper, and jalapeños to the pot with the sausage.
2. Sauté until vegetables are tender, about 5 minutes.
3. Add beef bone broth and cubed sweet potato.
4. Reduce heat to medium-low and simmer for 20 minutes, or until sweet potato reaches desired texture.

Step 5: Finish the Chowder

1. Add corn kernels, grated smoked Gouda, and heavy whipping cream.
2. Stir until cheese is melted and fully incorporated.
3. Add water gradually until you reach your desired chowder thickness.
4. Taste and adjust seasoning with granulated garlic, black pepper, granulated onion, and smoked paprika as desired.

Step 6: Serve

Ladle into bowls and serve hot with toasted sourdough bread for dipping.

Kristen's Tips

• Make it milder: Remove seeds from jalapeños before dicing.
• Extra smoky flavor: Use fire-roasted corn or add an extra pinch of smoked paprika.
• Meal prep friendly: This chowder tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days.
• Freezer-friendly: Freeze without the cream and cheese. Add those when reheating for best texture.
• Thicker chowder: Use less water or no water.

Nutrition Highlights

*High protein from premium beef sausage
*Nutrient-rich sweet potato
*Bone broth for added collagen and minerals
*Gluten-free (when served without bread)

Perfect for: Cozy fall evenings, game day gatherings, meal prep Sunday, or whenever you need serious comfort food!

Made with love from my kitchen to yours!

Kristen