Corn Sausage Chowder – yum!

by Valerie, Mom Knows It All

Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.

This is a recipe I recently found that quickly became a favorite. It’s great for a cold or damp day. I think it tastes best on the second day. I found the recipe on the Better Homes & Gardens website, also Midwest Living.

Corn Sausage Chowder
Makes 6 servings
Start to Finish: 30 minutes
Ingredients

  • 1 pound bulk pork sausage
  • 1 cup coarsely chopped onion
  • 4 cups peeled potatoes cut in 1/2-inch cubes
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram, crushed
  • 1/8 teaspoon freshly ground pepper
  • 1 17-ounce can cream-style corn
  • 1 17-ounce can whole-kernel corn, drained
  • 1 12-ounce can evaporated milk

Directions
1. In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
2. Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
3. Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

You may also like

Leave a Comment