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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Potato Corn Chowder Recipe

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This recipe for Potato Corn Chowder is from The Warden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb polish or kielbasa sausage, sliced and quartered
1 large, or two medium onions, sliced
¼ green or red pepper, optional
2 tablespoons butter
5 cups milk, or half and half
4 cups chicken stock, or water
2 lb bag chunked hash browns
1 lb bag frozen cut corn
salt and pepper to taste
chunks of cheddar cheese
Directions:
Directions:
Melt butter in a large soup pot. Add sausage, onions and peppers and sauté until tender and onions are caramelized.
Add milk and chicken stock and bring to a low boil.
Add hash browns and corn and cook over medium heat for about 15-20 min, or until potatoes are tender. Add salt and pepper to taste.
Serve over chunks of cheddar cheese and stir until cheese starts to melt.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
This piping hot soup is served over chunks of cheddar cheese. My girls loved this soup so much, that they would eat the leftovers for breakfast the next morning.

 

 

 

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