This recipe for Sausage Corn Chowder, by Alison Lamb, is from Ruth Paull Lamb & Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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)
Brown sauage and remove fat. Add onions and cook 2 minutes. Add other ingredients and heat through, stirring occasionally.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.