Sausage Corn Chowder

Name: Sausage Corn Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings.
Ingredients: 1 pound bulk pork sausage; 1 cup coarsely chopped onion; 4 cups cubed peeled potatoes (1/2-inch cubes); 2 cups water; 1 teaspoon salt; 1/2 teaspoon dried marjoram; 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

5 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 30 min.

Makes

10 servings

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

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Ingredients

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
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 Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

TEST KITCHEN TIP Use sage-flavored bulk sausage to perk up this down-home soup.

Sausage Corn Chowder

Total Time

Makes

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