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Corn Chowder with Sausage

 

Corn Chowder with Sausage by virginiasweetpea.com

Now that it is officially winter, I crave soups and casseroles for dinner.  There’s nothing like coming home on a cold winter’s night after a long day at work and enjoying a hot bowl of soup.  I like soups that I can make ahead of time and reheat or that I can make in 30 minutes or less.  Corn Chowder with Sausage meets both of those requirements.

On the weekend I like to make a pot or two of soup and a casserole so that we have good food to eat each night and so that I don’t have to worry about cooking after work.  Some weekends I don’t have time to do this and need a dish that I can pull together quickly.  This soup is one of those dishes.

 

Corn Chowder with Sausage
(Printable version below)

1 lb mild bulk pork sausage (I used low-fat)
1 cup chopped onion
4 cups peeled and cubed potatoes
1 tsp salt
1/2 tsp marjoram
1/8 tsp pepper
2 cups water
1 can cream-style corn
1 can whole-kernel corn
1 can evaporated milk (I used fat free)

Corn Chowder with Sausage Ingredients

Procedure

1.  Cook sausage and onion in a Dutch oven until sausage is brown and onion is tender;  drain on paper towel.  (I was surprised at the small amount of fat that cooked out of the low-fat sausage.)

2.  Return sausage to pot with cubed potatoes, salt, marjoram, pepper, and water.  Bring to a boil;reduce heat and simmer just until potatoes are tender, about 15 minutes.

Corn Chowder with Sausage Preparing

3.  Add cream-style and whole-kernel corn and milk.  Mix well.

 

Doesn’t this soup look good?  We really, really enjoyed it and I know that it will become a regular in my soup rotation.

Corn Chowder with Sausage1

Yield: 6

Corn Chowder with Sausage

Corn Chowder with Sausage

Ingredients

  • 1 lb mild bulk pork sausage (I used low-fat)
  • 1 cup chopped onion
  • 4 cups peeled and cubed potatoes
  • 1 tsp salt
  • 1/2 tsp marjoram
  • 1/8 tsp pepper
  • 2 cups water
  • 1 can cream-style corn
  • 1 can whole-kernel corn
  • 1 can evaporated milk

Instructions

  • Cook sausage and onion in a Dutch oven until sausage is brown and onion is tender; drain on paper towel.
  • Return sausage to pot with cubed potatoes, salt, marjoram, pepper, and water. Bring to a boil;reduce heat and simmer just until potatoes are tender, about 15 minutes.
  • Add cream-style and whole-kernel corn and milk. Mix well.

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    Corn Chowder with Sausage2

    I usually make corn chowder without meat or with chicken.  This is my first time making it with sausage.  Do you like corn chowder?  What version do you prefer?

     

    22 Comments

      1. I’ll bet you could use vegetarian sausage (or whatever it is called) in place of the real thing. I love soup!

    1. Paula, this looks absolutely scrumptious–just right for the cold days we’re having. Thank you for sharing it at Grace at Home–I’m featuring you in this weeks party!

      Hope your new semester is off to a great start! 🙂

      1. Trisha – I am so glad that you asked this question. The recipe should read, “Mild Bulk Sausage.” Thanks to you, it is now corrected.

      1. Thank you! I just edited the printed recipe to include the milk. I really appreciate you letting me know.

        Paula

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