Sausage and Corn Chowder

Sausage and Corn Chowder

Being from Minnesota you’d think a person would get used to the cold. Being subject to subzero temps multiple times per year and living 8 months out of the year with freezing temps or just above. Nope, doesn’t happen. Although I love the beauty that this state has in store, I am cold intolerant and can’t believe I’ve lasted as long as I have. But when speaking about tolerance one thing you learn to do is adapt and find ways to tolerate the elements that you’ve been dealt. One way I do that is in my kitchen where soup has because my best friend. Especially this Sausage and Corn Chowder. 

Sausage and Corn Chowder Above

Now I may be wanting to be a snowbird when I get to retirement age but I don’t know if I could live without having soup, chowder or stew to cook to warm me up on those frigid days. I mean it’s amazing year round but I guess it gives some meaning behind cold weather cooking and warming up with food. That’s what I love. A good home cooked meal to warm me up, this chowder has just that. 

Sausage and Corn Chowder Close

My husband is a soup hound. He loves pretty much any kind. Clam chowder, corn chowder, chicken and noodle soup (his fave), chicken and dumplings. You name it, he’s all over it. BUT this chowder is his all time fave and I try to make it as much as I can in the cooler months. Its simple and comes together with not much prep work and a little simmering time. 

What are your fave soups?

Sausage and Corn Chowder
Need to warm up? Look no further than this Sausage and Corn Chowder for your cold weather needs.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb smoked sausage, cut into thin slices
  2. 1 medium onion, diced
  3. 2 large baking potatoes, diced
  4. 4 cups water
  5. 2-3 tsp dried basil*
  6. 2-3 tsp died parsley*
  7. 1 can sweet corn, darined
  8. 1 can creamed corn
  9. 1 can evaporated milk
  10. Salt and Pepper
Slurry
  1. 2 Tbs water
  2. 2 Tbs cornstartch
Instructions
  1. In large stock pot brown your sausage and onions together until transulcent.
  2. Add your water, potatoes, basil and parsley and boil for about 15 minutes until potatoes are tender.
  3. Stir in sweet corn, cream corn, evaporated milk and salt and pepper reduce heat and simmer.
  4. In small bowl wisk together your slurry mix and then add to chowder.
  5. Simmer for another 10 minutes until chowder thickens a bit.
  6. Serve and enjoy!
Notes
  1. You can use fresh herbs if you'd like, adjust measurements accordingly.
Tornadough Alli http://tornadoughalli.com/

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