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Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.
Nutritional Facts 1-1/2 cups equals 401 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 764 mg sodium, 40 g carbohydrate, 3 g fiber, 12 g protein.
Originally published as Sausage Corn Chowder in Country October/November 2008, p51
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Reviewed on Apr. 15, 2013 by madizen4
This recipe was super easy to put together. I omitted the corn and added some cheddar cheese and Italian cheese blend, served with a side of cheesy breadsticks, it was a hit with my entire family!
Reviewed on Feb. 19, 2013 by mkfrazier
Used mild Italian sausage, added 1/2 tsp. Chipotle pepper and 1/2 cup of Tex-Mex Shredded Cheese at the end. Quite tasty! I will also try this with Smoked Sausage to see how it compares. We had cheese croissants with the chowder and they were a perfect compliment. Thanks for the recipe!
Reviewed on Jan. 14, 2013 by navymh
Wonderful, I used sausage we made from a wild bore I shot. This is a keeper. I did add carrots.
Reviewed on Jan. 07, 2013 by Nicolejanine
This was fantastic, what a great creamy flavor I will definitely make this again!
Reviewed on Oct. 31, 2012 by ladyyorkie
I thought this recipe was great. I changed some things. I used Idaho potatoes, put some carrots, chopped red pepper, and skim milk. I also but in 1 1/2 cups of shredded colby jack cheese.
Reviewed on Jan. 05, 2012 by Mary0806
This is SO good and great on a cold night. My husband was away for a few days and I served this to him when he got home and he said "now I feel like I'm home!" I used canned potatoes so it came together even more quickly. I will definitely be making this again. Thanks Kay!
Reviewed on Sep. 29, 2011 by gracesylves
I've made this recipe for the last couple of years and am always asked to share it!! I add a little carrots and sliced mushrooms and substitue fat free half-in-half for half the milk. My family loves it and it's become my signature soup among friends!
Reviewed on Jan. 21, 2011 by jennmarie77
Absolutely delish. I doubled this recipe so we'd have some leftovers and I'm glad I did. The kids loved it and it was perfect for a cold winter night.
Reviewed on Jan. 14, 2011 by rowdiesmom
I've made this twice in two days, but added fried bacon the second time and eliminated the bouillon. I also sauted the vegetables in the bacon drippings, which makes it more tasty, and used evaporated milk. It's a keeper!
Reviewed on Jan. 13, 2011 by klylisa
I have made this receipe a few times now and my husband LOVES it!! I have made it for guests and they all just rave how wonderful it tastes! I use smoked sausage and always double everything, except the sausage.
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