Prep 15 mins
Cook 1 hr 30 mins
This dish was created by my mother's cousin in order for him to achieve his Eagle Scout cooking medal in the 1940s. It has been a favorite of all who've tasted it. It freezes well and tastes even better reheated. A great cold weather dish that serves a bunch of people and goes well with cornbread. People try to improve the original recipe by adding more vegetables, but then it just becomes vegetable soup.
- 2 lbs smoked sausage, sliced in 1/2 " pieces
- 6 -8 potatoes, diced,boiled and drained,reserve broth
- 2 cans cream-style corn
- 1 medium onion, chopped
- 20 ounces tomato sauce
- Saute the onion and smoked sausage pieces until lightly browned.
- Mix all the ingredients in a large pot and simmer at least 1 hour (the longer, the better).
- For a thinner chowder, add some of the reserved broth from the potatoes.
made this soup last night and it was delicious!! so easy and cheap to make as well! I used chorizo since it is much more readily available in Chile where I live and it added a nice spice to the chowder. deeeeeelish
Very good, and smelled wonderful while it bubbled away. The only addition I made was a little bit of salt and a lot of pepper, according to my family's tastes.