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Easy Sausage Chowder

TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD: 12 servings (about 3 quarts).
"This super soup, flavored with fresh basil, makes a hearty summer lunch," says Suzanne Ververka of White Cloud, Michigan.

Ingredients

  • 1 pound fully cooked 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

Directions

  • 1. 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.

Nutrition Facts

1 cup: 254 calories, 13g fat (6g saturated fat), 35mg cholesterol, 855mg sodium, 24g carbohydrate (8g sugars, 2g fiber), 10g protein.

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