My Sausage Chowder

My Sausage Chowder

13 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
WHEATFIELDS
Recipe by  WHEATFIELDS

“Tasty and filling on those cool October days. My children love this and it is so easy to make. I can have this on the table in less than 30 minutes.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
  2. Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
  3. When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving

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Reviews (13)

Rate This Recipe
1phillygirl
3

1phillygirl

I followed this recipe exactly and it came out delicious! My husband and kids loved it! This is a keeper for us, thanks for sharing.

CATSRUL
2

CATSRUL

My family loves this recipe. Have made it several times. I find it's just as good with or without the macaroni.

beautiful
2

beautiful

This was surprisingly good! I'm not even a big fan of sausage but I had some that needed eating and tried this recipe. Will definitely be making this again. I think the hot sausage is the way to go because I could see it being a little bland without it.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 636 cal
  • 32%
  • Fat
  • 27.1 g
  • 42%
  • Carbs
  • 76.2 g
  • 25%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 1662 mg
  • 66%

Based on a 2,000 calorie diet

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Corn Chowder with Sausage

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