Tuesday, February 21, 2017

{soups-salads-and-salad-dressings} Sausage Corn Chowder


Susan shares in a recent column.

Sausage Corn Chowder

1 pound bulk pork sausage, mild or hot, according to taste

1 cup chopped onion

4 cups peeled and cubed potatoes (or equivalent of canned sliced potatoes, drained)

1 teaspoon salt

1/8 teaspoon pepper

2 cups water

1 can (17 ounces) creamed style corn

1 can (17 ounces) whole kernel corn, drained

1 can (12 ounces) evaporated milk


In a pan, cook sausage and onion until browned. Drain on paper towel. Boil potatoes and salt until tender. Add sausage to potatoes and water. Add remaining ingredients and warm through. If chowder is too thick, add a little of the juice from the drained canned whole kernel corn to thin down.

I always serve apple muffins with this chowder, as it is a perfect go-together with the pork sausage.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.










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