Sausage and Corn Chowder
Author: 
Recipe type: Chowder
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 pound ground pork sausage
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 jalapeño pepper, seeded and minced
  • 3 potatoes, cut into ½-inch dice (I leave the skins on, but you can peel the potatoes if you prefer)
  • 15-ounce can whole kernel corn, drained and rinsed thoroughly with cold water
  • 14.75-ounce can cream-style corn
  • 2½ cups water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 12-ounce can evaporated milk
  • Fresh parsley
Instructions
  1. Put the sausage into a large Dutch oven or soup pot and cook over medium heat for 5 to 7 minutes, until browned
  2. Stir in the onions and celery and cook 5 minutes
  3. Add the jalapeño and cook 2 minutes more
  4. Drop in the potatoes and mix everything together
  5. Stir in the Italian seasoning and black pepper to fully coat the vegetables
  6. Pour in the water, salt and bring to a boil
  7. Reduce heat, cover and simmer for 20 to 25 minutes, until potatoes are fully cooked
  8. Add the whole kernel corn, cream-style corn and evaporated milk and stir well
  9. Let simmer, covered for 5 minutes or so until the chowder is piping hot
  10. Garnish with a dusting of freshly ground black pepper and chopped fresh parsley
Recipe by eSoupRecipes at https://esouprecipes.com/sausage-potato-corn-chowder