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The ingredients needed to make Brad's open faced sandwich with sausage corn chowder:
- Prepare 2 jalapeño cheese bagels
- Take Deli honey ham
- Get Deli smoked turkey
- Take Sliced swiss cheese
- Take Sliced smoked gouda
- Provide Spicy brown mustard
- Take 1 tomato, sliced
- Take 1 avacado
- Use For the chowder
- You need 2 cans whole kernel corn
- Use 1/2 hilshire farms kielbasa
- Use 2 cups water
- Take 1 1/2 cups half and half
- Prepare 1 tsp granulated chicken bouillon
- Prepare 1/2 tsp garlic powder
- Use 1/2 tsp black pepper
- Use to taste Salt
- Use 2 cups shredded cheddar cheese
Instructions to make Brad's open faced sandwich with sausage corn chowder:
- Start with the chowder. Add corn, water, and bouillon to a pot. Bring to a simmer for 10 minutes.
- Start the sandwiches. Cut bagels in half. Spread with mustard. Pile on ham and turkey. Add 2 slices swiss and 1 slice gouda. Top with tomato slice and avocado.
- Place in a 350 degree oven on a baking sheet. Bake 15 to 20 minutes until cheese is bubbly and a bit browned.
- Turn soup pot to low. Add rest of ingredients. Cook to just before a simmer do not let it turn or cream will separate.
- Serve immediately. Enjoy
My husband isn't the biggest potato fan, so I actually was worried that he wouldn't like. Blue Cheese with Apples and Bacon. Corn sausage chowder is a creamy, delicious corn chowder with a rich flavor boost from sausage. In a large pot, cook sausage until lightly browned. Add remaining ingredients and simmer on low heat until potatoes are tender and chowder is hot.
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