When the day calls for a warm bowl of chunky soup, we make a corn chowder pot of the goods—potatoes, corn, ham and cheese. Cook, covered, on low 8-10 hours or until potatoes are tender. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally.
Add cheese, sour cream and parsley. The cold days of winter just make me want to put a pot of soup on the stove, break out the bread machine, and huddle up with the family. This recipe for corn sausage chowder is delicious. And easily thrown together at the end of the day. If your house is as busy as ours, those are magical words. Let me tell you how to make this yummy soup. In a large pot, cook the pork sausage and onion until the sausage is brown and the onion is tender.
Drain well or later you’ll have a layer of grease floating on top of your soup. Stir in the potatoes, water, salt, oregano, and pepper. Bring to a boil, reduce the heat and simmer, covered, for about ten minutes or until the potato pieces are tender. Stir in both cans of corn and the evaporated milk. Cook and stir until heated through. Serve with a loaf of homemade bread or a store-bought baguette. I told you it was easy.
This corn sausage chowder is a cold-day staple around our house. I hope you enjoy it too! I’m Randi, a Dallas-based mom of five kids, ranging from third grade to college and including a set of twins. I love strong coffee, craft and DIY projects, my planner, and my big ol’ family.
When I’m not creating something for my blog, I can be found in the car, running kids from one place to another. I’m the one knitting at the red light. Is this enough to feed your whole family? I have to remember this one as I usually have the ingredients on hand. Fixed this for dinner tonight and it was yummy. Thanks for the recipe and so easy.