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Easy Sausage Corn Chowder Recipe

This hearty soup is a meal in itself when served with a salad and bread. For a spicier flavor, I sometimes substitute Mexicorn for the whole kernel corn.

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Easy Sausage Corn Chowder Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

2 packages (7 ounces each) pork or turkey breakfast sausage
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2-1/2 cups milk
2 cups fresh corn
2/3 cup sliced green onions
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Swiss cheese

Directions

Crumble sausage into a large saucepan; brown over medium heat. Drain. Add the soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted. Yield: 6-8 serving (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 217 calories, 13 g fat (6 g saturated fat), 35 mg cholesterol, 472 mg sodium, 15 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Sausage Corn Chowder in Bountiful Harvest Cookbook , p33

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia