"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage Corn Chowder Recipe

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This recipe for Sausage Corn Chowder, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alison Lamb
Added: Wednesday, December 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bulk sausage (I use Turkey Sausage)
1 bunch green onions, sliced
2 cans cream of chicken soup
2 soup cans milk
16 oz. frozen corn
1 c. shredded swiss cheese
(I add mixed ground pepper for kick and interest)

Directions:
Directions:
Brown sauage and remove fat. Add onions and cook 2 minutes. Add other ingredients and heat through, stirring occasionally.

Yum!

Preparation Time:
Preparation Time:
Very little.
Personal Notes:
Personal Notes:
This chowder is super easy and always a favorite.

 

 

 

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