Corn Chowder with Sausage115 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“A hearty and creamy meat, potato, and corn chowder.” - by Yvonne Young
Original recipe yields 6 servings
- Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender.
- Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes.
- Stir in the cans of corn and the evaporated milk. Heat through, and serve.
Amount Per Serving (6 total)
- 634 cal
- 36.4 g
- 61.7 g
Based on a 2,000 calorie diet
Reviews (115)Rate This Recipe
"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. mi..." See morelk. 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! "
"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!..." See more"
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