1/1 Photo of Corn and Sausage Chowder
From Juneau Empire dot com. D.V., of Ketchikan, said when the weather turns chilly this is one of the first recipes she turns to. D.V. also entered this recipe in a Libertyville, Illinois, junior cooking competition years ago and won a microwave. Enjoy!
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- 1 lb bulk pork sausage
- 1 cup chopped onion
- 1 garlic clove, minced
- 4 cups potatoes, cut in 1/2 inch dice
- 1 teaspoon salt, to taste (original recipe had 2 tsp)
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon fresh ground black pepper
- 2 cups water
- 2 cups corn kernels (3 ears of fresh corn)
- 1 (16 ounce) can cream-style corn
- 12 ounces evaporated milk
- chopped fresh parsley, for garnish
- 1If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
- 2Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
- 3Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
- 4Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
- 5Garnish with parsley and serve.
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Nutritional Facts for Corn and Sausage Chowder
Serving Size: 1 (526 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 492.5
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 8.5 g
- Cholesterol 87.4 mg
- Sodium 728.7 mg
- Total Carbohydrate 51.2 g
- Dietary Fiber 4.8 g
- Sugars 4.3 g
- Protein 28.5 g