Corn Chowder with Sausage

Corn Chowder with Sausage

126 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Yvonne Young
Recipe by  Yvonne Young

“A hearty and creamy meat, potato, and corn chowder.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender.
  2. Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes.
  3. Stir in the cans of corn and the evaporated milk. Heat through, and serve.

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Reviews (126)

Rate This Recipe
stylistmama
52

stylistmama

This was so good! I made a few changes: didn't peel the potatoes, used chicken sausage, added carrots and parsley, used chicken broth instead of water, and 1 cup of half/half instead of the evap. milk. I dissolved 1T of flour in the cream before I added it to the soup to thicken it up a bit. Next time I will probably add another can of whole kernel corn, too. I love corn chowder and this was the best yet!

KARAMEL
26

KARAMEL

This is a fantastic chowder and so easy!! My husband is from New England and is picky about his "chowdas", he loved this and so did I!

ALLISON MORRIS
21

ALLISON MORRIS

This was really good! I made a couple changes though, I didn't peel the potatoes and I added diced carrot and celery and used smoked sausage. Delicious!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 634 cal
  • 32%
  • Fat
  • 36.4 g
  • 56%
  • Carbs
  • 61.7 g
  • 20%
  • Protein
  • 19.5 g
  • 39%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 1377 mg
  • 55%

Based on a 2,000 calorie diet

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