posted by Linda in MO 10-11-101 12:40 PM
* Exported from MasterCook *
Sausage Corn Chowder
Recipe By :adapted from BHG Hometown Cooking, October '01, p. 16
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. bulk pork sausage (can use "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
1/4 to 1/2 t. fresh ground pepper
salt, garlic powder, crushed dried basil, and ground chipotle powder or cayenne, to taste
1 can whole kernel corn -- (15 oz.) drained
15 oz. cream-style corn
1 can evaporated milk (can use low-fat) -- (12 oz.)
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.