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    You are in: Home / Recipes / Corn and Sausage Chowder Recipe
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    Corn and Sausage Chowder

    Corn and Sausage Chowder. Photo by Seasoned Cook

    1/1 Photo of Corn and Sausage Chowder

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Julesong's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If 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.
    2. 2
      Brown 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.
    3. 3
      Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
    4. 4
      Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
    5. 5
      Garnish with parsley and serve.

    Ratings & Reviews:

    • on March 19, 2010

      55

      Soooooooo very, very good!!! I used our favourite turkey sausage (removed the casing & diced) & fat free evaporated milk so this was a very hearty yet healthy chowder. This was nice & thick and perfectly seasoned.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2009

      55

      Hey Julesong, I made this for lunch today, and my husband and I really enjoyed this soup. I used ground pork sausage that our family makes, which already has sage, garlic, onion, salt, and black pepper in it, so I only added 1/2 teaspoon of salt to the soup, and about 1/3 to 1/2 cup of diced onion, but I still added the 1/8 teaspoon of pepper. After I cooked the sausage and onion together, (and drained it) I set it aside while simmering the potatoes in the water along with the spices for just 15 mins. Next time I make this, I'm thinking of adding 1-2 gloves of garlic, (minced) and perhaps some shredded sharp cheddar cheese, to make this chowder a bit more flavorable, and to thicken it up a bit. Since we always have seasoned ground pork sausage in our freezer all year round, and the other ingredients always on hand in my pantry, I plan on making this soup often. One thing I forgot to mentione here tho, instead of adding 2 cups of corn kernels, I used 1-(15.25 oz.) can of whole kernel corn (drained). Thank you Jules for this delicious chowder recipe. It's quite delish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2009

      45

      Hearty chowder. I added some celery and mashed up some of the potatoes to thicken this soup. The amount of the salt needs to be less, but all in all the chowder made a nice lunch. Prepared as a participant in the Spice of the Month (Parsley) in the Gardening Forum, March 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    38%
    Total Fat 20.8 g
    32%
    Saturated Fat 8.5 g
    42%
    Cholesterol 87.4 mg
    29%
    Sodium 728.7 mg
    30%
    Total Carbohydrate 51.2 g
    17%
    Dietary Fiber 4.8 g
    19%
    Sugars 4.3 g
    17%
    Protein 28.5 g
    57%

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