Corn and Sausage Chowder

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READY IN: 55mins
Recipe by Raquel Grinnell

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Ingredients Nutrition


  1. In a large heavy bottomed pan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion.
  2. Saute onion in reserved fat until tender, about 5 minutes.
  3. Gradually stir in the flour. Add stock, stirring constantly. Add sausage, bacon, corn, potatoes and white pepper. Add hot pepper sauce to taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.
  4. Add half and half and cook until soup is heated through and potatoes are tender. Stir in butter and serve.

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