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Black Wolf Run's Corn Sausage Chowder Recipe

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This recipe for Black Wolf Run's Corn Sausage Chowder, by , is from Let's Cook With Lynn , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynn Cronk


1 lb. bulk pork sausage (I used smoked sausage)
1/2 c. onion, coarsely chopped
1/2 c. celery, coarsely chopped
1/2 c. red peppers, diced
4 c. potatoes, peeled and cut into 1/2 inch, diced
1/2 tsp. dried marjoram, crushed
1/2 tsp. rosemary, chopped
1/2 tsp. basil chopped
1 bay leaf
3 c. water
3 tbsp. chicken base of 3 bouillon cubes
1 17-oz can whole kernel corn
1 c. milk
2 c. heavy whipping cream
1/2 c. brandy
salt and pepper
poultry seasoning
roux:3/4 c. flour and 1/2 c. corn oil mixed together.

In a soup pot over high heat, brown sausage and drain the fat. Add onions, celery and red peppers and saute' until the onions are transparent. Add brandy and let reduce until almost gone. Add herbs, bay leaf, potatoes, water, base, and corn and simmer until potatoes are tender. Add milk and heavy cream and bring to a boil. Reduce heat and thicken to desired consistency with roux. Season to taste with salt, pepper and poultry seasoning.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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