Yes! Let’s make super corn and sausage chowder for supper since it’s fall!
I am always eager to make the first big pot of corn and sausage chowder in the fall. The soup recipes I choose are typically easy to make and I make big batches so there are left overs!
A really great bonus thing about soup is that it doesn’t require a ton of last minute preparation when company comes. Put the soup on, visit with the guests and then serve it up when it’s meal time.
These are great skills to show the grandkids when they come to visit. They can help prepare the soup and then help be the host or hostess for the meal! Oh, and did I mention the LEFT OVERS which often taste even better then the first time the soup is served???
Papa’s Favorite Soup
It was hard to choose which recipe to make first this fall. Corn and sausage chowder wins because it is Papa’s favorite! (Well, ONE of his favorites. More to follow.)
Geek alert: A chowder is a rich soup with a milk base. My dad liked clam chowder but our favorite features corn and potatoes. Yum!
Frying sausage, draining the grease and then sautéing the onions will take a lot of supervision with grands around. Be careful with hot grease!
Tip: When cutting up the potatoes and onions, you may want to cut them into slices so they lay flat against the cutting board. This makes it easier for the grands to cut the slices up into pieces if they are old enough to use a knife.
Go ahead, teach those grands YOUR favorite way of cutting up an onion so you don’t cry!! Then come back and share it with me, we can compare methods.
Geek alert #2: To sauté is to fry something quickly in a little bit of hot fat. Sautéed onions are milder and are great in soups and great on hamburgers too!
The rest of the recipe is mostly dumping in ingredients. I love this recipe, love soup weather and love those grands.
Serve it up!
Corn and sausage chowder is good with corn bread. Nana’s corn bread recipe is on the list for a future post. Till then, it is totally OK to crumble up crackers into a chowder to thicken it up if you want.
Let the grands help set the table and invite people to come and eat.
Then, enjoy some good soup and some great conversation!
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- 1 lb sausage
- ½ onion, diced
- 6 potatoes, peeled (if you'd like) and diced
- 1 cup carrots, sliced
- 2 tsp. salt
- ½ tsp. pepper
- 1 tsp basil
- 2 cups of water
- 1 (16½ oz) can cream corn
- 1 (16½ oz) can whole kernel corn (undrained)
- 1 (12 oz) can evaporated milk
- Garnishes (optional): crackers, green onions, fresh cracked salt and pepper
- Prepare the veggies.
- Brown the sausage in a skillet and drain off the fat. Put the sausage into a deep pan or soup pot.
- Return 2 tsp of the sausage fat into the skillet and sauté the onion.
- Add the cooked onion to the pan with the sausage. Add the diced potatoes, diced carrots, salt, pepper, basil and water. Cover the pan and simmer for 15 minutes.
- Stir in the cream corn, whole kernel corn with liquid and evaporated milk.
- Cover and heat almost to boiling, then cook until the potatoes are tender. Take care not to scorch, stir occasionally and turn down heat as needed.
- Garnish, and enjoy!