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This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack
Originally published as Sausage Corn Chowder in Test Kitchen Favorites 2004 , p67
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Reviewed on Jan. 09, 2012 by lindallang
Delicious!
Reviewed on Nov. 09, 2011 by CivilGirl
Quick, easy and very tasty. I like my chowder just a little thicker, so next time I'm going to use 2 cans of creamed corn, but this is definately going to be one of my go to recipes.
Reviewed on May. 24, 2011 by vewebber58
This is like the corn chowder I made last night, except the recipe i found in a collection of favorites from TOH was a bit different......it used a pound of smoked sausage, 3 cups of water, and 1 t. of dried basil instead of the marjoram. I don't see the exact recipe I used, but this one is so similar, I'll rate it anyway. It was delicious....loved the smoked sausage in it and the flavor it gave to the chowder.
Reviewed on Dec. 05, 2010 by xprincess
I've made this soup many times & it makes a delicious, hearty soup. Using either regular or fat free evaporated milk & you can't taste the difference. I do use the sage flavored sausage & it has an excellent flavor.
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