Scrumptious Sausage Corn Chowder Recipes

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

SCRUMPTIOUS SAUSAGE & CORN CHOWDER

Steps:

• 1. Over medium high heat, brown and crumble sausage in large pot. When sausage begins to brown, add onion, pepper and garlic. Cook until sausage is no longer pink and vegetables have softened. Drain if needed (my sausage was not render much grease so I did not bother). Stir in flour and cook 4 minutes. Add milk, corn, cream corn, potatoes, salt, pepper and herb de provence. Bring just to a bubble and then reduce heat to low and simmer 25 minutes until soup is thickened and potatoes are tender. Remove from heat, stir in parsley and add more salt and pepper is desired.

CORN AND SAUSAGE CHOWDER

Steps:

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