Happy Monday, folks. So my last couple dinners have been kind of disappointing. The teriyaki chicken thing-a-ma-bob was meh, and I made a meatloaf the other day that I’m not going to bother sharing because it was so boring. Well, last night’s chowder made up for it!
You’ll just have to take my word on its deliciousness, despite the not-so-great photo. If I had an extra minute, I would have put some green onions or something on top to spruce it up.
Corn Chowder with Sausage
Modified from allrecipes.com
- 6 cups potatoes, peeled and diced (I probably didn’t use this much.)
- 1 pound turkey sausage
- 1/2 large onion, chopped
- 1 can whole kernel corn
- 1 can creamed corn
- 1 can (12 oz) evaporated milk (I used 2%)
- 3 cups water
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- pinch cayenne pepper
- 1 Tbsp cornstarch + 1 Tbsp water (You may need more if you want a thicker chowder.)
- In a soup pot, brown the sausage and onions. Drain off excess fat.
- Add the water, potatoes, evaporated milk and seasonings. Bring to a boil, then reduce heat to a simmer and cover. Let simmer until potatoes are just tender.
- Stir in the corn and creamed corn and return to a gentle boil. Stir in the cornstarch/water mixture and let the chowder bubble until thickened. Adjust seasoning if desired.
- You can let this simmer for up to an hour or two if you want.