Easy, Cozy Corn Chowder for Supper in the Fall
Let's make super corn and sausage chowder for supper. It's Papa's favorite! Easy for grands to help prepare and serve. Enjoy good soup and conversation.
Equipment
- Soup pan
- Knife
Ingredients
- 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 teaspoon basil
- 2 cups of water
- 1 16 ½ oz can cream corn
- 1 16 ½ oz can whole kernel corn (undrained)
- 1 12 oz can evaporated milk
- Garnishes optional: crackers, green onions, fresh cracked salt and pepper
Instructions
- 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 teaspoon 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!