THE RECIPES – Sausage and Corn Chowder

By Marchelle Walter Brown

A few years ago a friend of mine was dining out in a restaurant in the Kansas City area and had, what she felt, was one of the best bowls of soup she’d ever tasted. She made note of what ingredients she could and then went home and set out to try and duplicate the flavor. After some trial and error, she finally came up with a homemade bowl of chowder that she felt adequately replicated what she had experienced. While her mother was visiting, she made the chowder for her and then passed the recipe along and that’s how it ended up in my hands.

Since that time it’s become a favorite at our house and I’ve passed the recipe along to many friends and family. My husband, who isn’t normally a “soup guy,” starts making requests for this as soon as cooler weather starts moving in, and I’ve made a couple of pots full already this fall.

This version of Sausage and Corn Chowder gets an A+ on all accounts: It’s super flavorful, uses common ingredients and is quick and easy to throw together! Additionally, you can easily double the recipe if needed; you can transfer it to a crock pot and transport it for a potluck dinner, and it also warms up even better the next day! What’s not to love? RELISH

• 1 lb sausage (seasoned but not Italian)chowder
• 1 onion (chopped)
• 4 large potatoes (sliced)
• 2 tsp salt
• 1 tsp basil
• ½ tsp black pepper
• 2-1/2 cups water
• 1 can creamed corn
• 1 can whole kernel corn (do not drain)
• 1 can evaporated milk
Cook sausage and onion together and drain the grease off. Stir in the potatoes,
water and spices then cover and simmer 15 minutes or until potatoes are just
tender. (You can add a little more water if it’s necessary to have enough liquid to
cook potatoes.) Stir in both cans of corn and the evaporated milk. Cover again and
heat to almost boiling.

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Categories: The Recipes

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