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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)
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.
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.
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?