With plenty of meat and potatoes, this
delicious down-home soup makes a satisfying meal in a bowl. Source:
Midwest Living
Corn-Sausage
Chowder
- 1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 (17-ounce) can cream-style corn
1 (17-ounce) can whole-kernel corn, drained
1 (12-ounce) can evaporated milk
- In a Dutch oven or kettle,
cook the pork sausage and onion until the sausage is brown and
the onion is tender. Drain mixture on paper towels.
- Return sausage mixture
to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper.
Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes
or until potato is just tender.
- Add the cream-style corn,
whole-kernel corn, and the evaporated milk. Heat through.
Makes 6 servings.
Nutritional facts per serving:
calories: 529, total fat: 27g, saturated fat: 12g, cholesterol:
60mg, sodium: 1038mg, carbohydrate: 51g, fiber: 5g, protein:
18g, vitamin A: 7%, vitamin C: 42%, calcium: 18%, iron: 12%.
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
