Corn-Sausage Chowder

This recipe was contributed by Chelsea Fisher via Sarah McKenna.  Once again, I have not tried it, but it looks easy!

 

Corn-Sausage Chowder

Makes 6 servings

Start to Finish: 30 minutes 


Ingredients:
1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 17-ounce can cream-style corn
1 17-ounce can whole-kernel corn, drained
1 12-ounce can evaporated milk
Directions
1. In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
2. Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until potato is just tender.
3. Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.


Corn-Sausage Chowder
Makes 6 servings
Start to Finish: 45 minutes
Ingredients
•    4 cups peeled potatoes cut in 1/2-inch cubes  (I used red potatoes and left the peels on)
•    2 cups water
•    1 teaspoon salt
•    1/2 teaspoon dried marjoram (oregano or Italian seasoning), crushed
•    1/8 teaspoon freshly ground pepper
•    1 pound bulk pork sausage
•    1 cup coarsely chopped onion
•    1 17-ounce can cream-style corn
•    1 17-ounce can whole-kernel corn, drained
•    1 12-ounce can evaporated milk

Directions:
1. In large pot, boil potatoes, water, salt, marjoram, and pepper.
2. Meanwhile, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
3. Add to potato mixture, and simmer for a total of 30 minutes (so about 15-20 more minutes), until potato is just tender.
4. Add cream-style corn and whole-kernel corn. Bring back to a boil.
5. Remove from heat, and add evaporated milk. Makes 6 servings.