Corn and Sausage Chowder

"From Juneau Empire dot com. D.V., of Ketchikan, said when the weather turns chilly this is one of the first recipes she turns to. D.V. also entered this recipe in a Libertyville, Illinois, junior cooking competition years ago and won a microwave. Enjoy!"
 
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photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook
Ready In:
40mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
  • Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
  • Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
  • Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
  • Garnish with parsley and serve.

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Reviews

  1. Soooooooo very, very good!!! I used our favourite turkey sausage (removed the casing & diced) & fat free evaporated milk so this was a very hearty yet healthy chowder. This was nice & thick and perfectly seasoned.
     
  2. Hey Julesong, I made this for lunch today, and my husband and I really enjoyed this soup. I used ground pork sausage that our family makes, which already has sage, garlic, onion, salt, and black pepper in it, so I only added 1/2 teaspoon of salt to the soup, and about 1/3 to 1/2 cup of diced onion, but I still added the 1/8 teaspoon of pepper. After I cooked the sausage and onion together, (and drained it) I set it aside while simmering the potatoes in the water along with the spices for just 15 mins. Next time I make this, I'm thinking of adding 1-2 gloves of garlic, (minced) and perhaps some shredded sharp cheddar cheese, to make this chowder a bit more flavorable, and to thicken it up a bit. Since we always have seasoned ground pork sausage in our freezer all year round, and the other ingredients always on hand in my pantry, I plan on making this soup often. One thing I forgot to mentione here tho, instead of adding 2 cups of corn kernels, I used 1-(15.25 oz.) can of whole kernel corn (drained). Thank you Jules for this delicious chowder recipe. It's quite delish!
     
  3. Hearty chowder. I added some celery and mashed up some of the potatoes to thicken this soup. The amount of the salt needs to be less, but all in all the chowder made a nice lunch. Prepared as a participant in the Spice of the Month (Parsley) in the Gardening Forum, March 2009.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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