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Corn and Sausage Chowder Recipe

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This recipe for Corn and Sausage Chowder, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 lb pork sausage
1 c coarsely chopped onion
4 cups potatoes, peeled and cubed or skin-on if you use red potatoes
2 c water
1 Tbsp salt
1/2 tsp dried marjoram ( if you don't keep this spice use thyme or other savory seasoning)
1/2 tsp black pepper
1 can cream-style corn
1 can whole kernel corn (do not drain)
1 can evaporated milk (12 oz)

Directions:
Directions:
In a large saucepan or soup pot, cook the sausage and onion until the sausage is browned and the onion is tender. Drain this mixture well on paper towels. Return the sausage and onion mixture to the pan. Stir in potatoes, water, salt, marjoram, and pepper. Bring to a boil, reduce heat. Simmer uncovered about 15 minutes or until the potatoes are tender. Add both cans of corn and the evaporated milk. Heat gently and then serve immediately. (Do not use high heat or cook too long once the milk is added or the soup may scorch or curdle.)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
Larry doesn't like corn so I make this soup for him without the corn added. Then it is just potato soup with sausage. It's still very good! I use the Blue and Gold sausage the FFA kids sell but any good, lean sausage would be fine.

 

 

 

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