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Easy Sausage Chowder

 Easy Sausage Chowder
"This super soup, flavored with fresh basil, makes a hearty summer lunch," says Suzanne Ververka of White Cloud, Michigan.
12 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 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

Directions

  • 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).
Nutritional Facts: 1 serving (1 cup) equals 254 calories, 13 g fat (6 g saturated fat), 35 mg cholesterol, 855 mg sodium, 24 g carbohydrate, 2 g fiber, 10 g protein.