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Sausage corn chowder

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Ingredients/Components

rolls bulk sausage ham sausage or extra mild - 2 lb
large onion, chopped small - 1 item
water - 2 c
to 6 medium potatoes, cut in 3/4-inch cubes - 5 item
dash of salt - 1 item
dash of pepper - 1 item
dried basil - 1/2 tsp
cans whole kernel corn, drained - 2 item
cans creamed corn - 2 item
shredded Cheddar cheese - 2 c
cans evaporated milk - 2 oz
large bag Fritos corn chips - 1 item

How to make sausage corn chowder:

Cut sausage into rounds and flatten by hand. Brown in large stockpot. When sausage is done, remove from drippings and set aside.

Saut?� onion in sausage drippings. When onions are fork-tender, remove from pan and add to sausage. Remove drippings from stockpot. Add to stockpot the water, potatoes, salt, pepper and basil. Bring to a boil until potatoes are done; do NOT drain. Return sausage and onions to pot. Add corns, cheese and evaporated milk. Stirring constantly to avoid sticking, heat on low until all are warmed through and cheese has completely melted. Serve with broken corn chips on top added to individual's bowls just before serving. Yield: A lot!

Does not freeze well. Recipe may be halved.

Recipe categories: Soups & stews, Chowders, Pork sausage.

Rating:

3.8

Average rating: 3.8, total votes: 5

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