Sausage, Bacon and Cheese Chowder – Soup Cook-Off 2017 – First Place

And the winner is…  This is the winning recipe from the 2017 Soup Cook-Off.  And, it was a unanimous decision of the judges.

Sausage, Bacon and Cheese Chowder
Carol Socier – Bay City – FIRST PLACE


1 lb. Bob Evans original Pork Sausage                        4 tbsp. Unsalted Butter, divided
1 cup Chopped Onion                                                 1 cup Shredded Carrots
1 cup Sliced Celery                                                      1 tsp. Dried Basil
1 tsp. Dried Parsley Flakes                                          5 cups Peeled, Cubed Potatoes
1 qt. Chicken Broth                                                     1/3 cup All Purpose Flour
1 lb. Velveeta Cheese, cubed                                      1 ½ cups Whole Milk
3/4 tsp. Sea Salt                                                          ¼ tsp Pepper
1/3 cup Sour Cream                                                   6 Bacon Strips, cooked and crumbled


In a large saucepan over medium heat, cook and crumble sausage until no longer pink.  Drain and set aside.  Melt 1 tablespoon of butter in the same pan.  Saute’ onions, celery, basil and parsley until tender, about 10 minutes.  Add potatoes, sausage and chicken broth.  Bring to a boil.  Reduce heat and simmer, covered, until potatoes are tender, about 10-12 minutes.  Meanwhile, in a small skillet, melt the remaining butter.  Add the flour until bubbly.  Add to the soup, bringing to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Stir in cheese, milk, salt and pepper.  Remove from the heat.  Blend in the sour cream and bacon.



2018 WSGW Burger Blast at the Saginaw County Fair! Summer Food Safety Judy’s Tortellini Salad Crisp Sunflower Cookies Aunt Clara’s Meatball Casserole Lemon Seafood with Pasta