- 1 pound fully cooked Johnsonville® Smoked Sausage, halved and thinly sliced
- 1 medium onion, quartered and thinly sliced
- 4 cups diced potatoes
- 3 cups water
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (12 ounces) evaporated milk
- In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through. Yield: 12 servings (about 3 quarts).
Reviews for Easy Sausage Chowder(9)
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This is delicious and hearty. I added a bit of minced garlic to the broth for a bit more zip. I served it with a fresh loaf of crusty bread. will make this again.
Simple and delicious. You can't get better than that. Even my picky 7 year old scraped her bowl.
Have made this several times before and finally getting around to rating!
It's a super simple, inexpensive and comforting soup! I just increase the onion a little and just perfect every time. We enjoy a nice salad and warm bread and that just rounds it out!
Thank you so much for such a terrific recipe!
Well, I missed this the first time I looked through these recipes....found one very similar, and rated it instead. Now I see this one.....it deserves five stars, and yes, I'll make it again! (even though I didn't make the other one, I'll bet it's a five star recipe too......almost exactly like this one!)
I have been making this recipe for since I discovered it in my TOH Annual Recipes that year...to make fewer calories AND Lactose free, I use turkey or chicken sausage, LactAid milk, and either a smidge of flour or cornstarch to thicken it. You can skip the creamed corn in favor of extra plain corn too. I sometimes change up on basil, depending on the kind of sausage.