Here’s an excellent, easy soup to make any time of the year. We have this corn & sausage chowder for one of our soups at our family Christmas dinner. It is great warmed up, and you can freeze it for later.
Here are the ingredients you’ll need:
- 1 T. olive oil
- 1 lb. pork sausage
- 4 cups cubed and peeled potatoes
- 1 cup chopped onion
- 1 tsp. salt and pepper
- 1/2 tsp. dried marjoram, crushed
- 1 12-ounce can evaporated milk
- 2 cups of water
- 1 15-ounce can cream-style corn
- 1 15-ounce can whole kernel corn
Here’s how to put it all together:
I use a Dutch oven to make this soup, but you could use a large pan as well.
- Add the oil, sausage, and onion to the Dutch oven and cook until the sausage is cooked.
- Drain the fat from the pot. You can transfer the sausage and onion to a paper towel, but I usually spoon the fat from the pan. Return the sausage to the pot.
- Add the potatoes, salt, pepper, marjoram, and water to the pan, bring to a boil, reduce heat and simmer until the potatoes are tender.
- Add the corn and evaporated milk and heat until hot.
Serve this corn & sausage chowder with fresh bread. This is great as leftovers, and you can freeze it if you want.
This recipe makes about 6 servings.
Enjoy!
