Wednesday, December 28, 2016

Sausage Corn Chowder

I had copied this recipe from church near my mom's in Wisconsin.  I made this last week and Jenna raved over it.  It was super quick to put together and tasted great on a cool day here!
Sausage Corn Chowder
Sue Jarack --North Cape Lutheran Church Cookbook and Taste of Home

1 pound Pork Sausage Beth used bulk Italian sausage                      
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained (Beth didn't drain) 
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper.

2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through. Yield: 10 servings.

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