Sausage Corn Chowder
Source of Recipe
I adapted it from BHG Hometown Cooking, October '01, p. 16
List of Ingredients
1 lb. bulk pork sausage (I used "light" sausage)
1 medium onion -- chopped (1/2 cup)
3 medium potatoes -- peeled and cut into 1/2 to 3/4 inch cubes (3 to 4)
2 cups chicken broth or water
1 t. crushed Italian seasoning or dried basil -- can add more to taste
1/2 t. fresh ground pepper -- or to taste
salt, garlic powder, and chipotle powder or cayenne, to taste
1 can whole kernel corn -- (15 oz.) drained
15 oz. cream-style corn
1 can evaporated milk (I used low-fat) -- (12 oz.)Recipe
Crumble the pork sausage into a 4 quart Dutch oven; cook over medium heat for 5 minutes. Add onion; cook about 5 minutes more or until sausage is brown. Drain grease if necessary.
Add the cubed potatoes, broth or water, and seasonings. Bring to a boiling; reduce heat. Cover and simmer about 20 minutes or until the potatoes are tender.
Stir in the whole kernel corn, cream-style corn, and evaporated milk. Heat chowder through.
Adjust seasonings if needed and serve.
6 servings
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