Corn Chowder from Iowa

Total Time
1hr
Prep 15 mins
Cook 45 mins

My SIL made this a few years back, and our whole family loved it. It's now a winter-time staple, served with none other than corn muffins. Can you tell we're from Iowa?

Ingredients Nutrition

Directions

  1. Brown sausage & onion. Drain grease.
  2. Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
  3. Add corn, cheese, and milk. Heat through. Serves 6.
  4. TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.
Most Helpful

I really liked this. It was different.

Delenn November 05, 2011

VERY GOOD! I used venison sausage that wasn't spicy at all, so I added two bay leaves, a light sprinkling of garlic powder, and two teaspoons dried chives to the pot ~ I never buy Velveeta cheese, so I substituted 4 ounces grated extra sharp cheddar. Made for Spring PAC 2011.

Kerfuffle-Upon-Wincle March 08, 2011