Corn Chowder from Iowa

Name: Corn Chowder from Iowa
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 batch, 6 serving(s)
Ingredients: 1 lb pork sausage; 2 scallions, chopped; 4 cups cubed potatoes (peeled or not, you choose); 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon marjoram; 1 teaspoon italian seasoning; 2 cups water; 1 (12 ounce) can evaporated milk; 1 (17 ounce) can creamed corn; 1 (17 ounce) can whole corn, drained (or equivalent frozen or fresh); 1/4 lb Velveeta cheese, cubed

Submitted by AngieME

"My SIL made this a few years back, and our whole family loved it. It's now a winter-time staple, served with none other than corn muffins. Can you tell we're from Iowa?"

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photo by KerfuffleUponWincle

Ready In:: 1hr
Ingredients:: 12
Yields:: 1 batch
Serves:: 6

ingredients

1 lb pork sausage
2 scallions, chopped
4 cups cubed potatoes (peeled or not, you choose)
1 teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₂ teaspoon marjoram
1 teaspoon italian seasoning
2 cups water
1 (12 ounce) can evaporated milk
1 (17 ounce) can creamed corn
1 (17 ounce) can whole corn, drained (or equivalent frozen or fresh)
¹⁄₄ lb Velveeta cheese, cubed

directions

Brown sausage & onion. Drain grease.
Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
Add corn, cheese, and milk. Heat through. Serves 6.
TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

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Reviews

I really liked this. It was different.

Delenn
VERY GOOD! I used venison sausage that wasn't spicy at all, so I added two bay leaves, a light sprinkling of garlic powder, and two teaspoons dried chives to the pot ~ I never buy Velveeta cheese, so I substituted 4 ounces grated extra sharp cheddar. Made for Spring PAC 2011.

KerfuffleUponWincle