Susan shares
Harvest Corn and Sausage Chowder
As soon as the weather turns cool and crisp my family requests this soup to kick off fall. I made a double batch for this article to have plenty to send back home with our son. I always serve this with cinnamon or apple cinnamon muffins as they pair perfectly with the pork and corn in this recipe.
1 pound pork sausage
1 cup chopped onion
4 cups peeled and cubed potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
1 can (17 ounces) cream style corn
1 can (17 ounces) whole kernel corn, drained, reserving liquid
1 can (12 ounces) evaporated milk
In a large pan, cook sausage and onion until the sausage is well browned. Drain well. In the same pot, combine water, potatoes and salt. Cook potatoes until just tender, being careful not to overcook. Add the remaining ingredients and heat thoroughly, but do not boil. If too thick, you can add some of the corn liquid to your desired consistency.
Serve with apple cinnamon muffins for a tasty yet simple meal.
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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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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