Sausage Corn Chowder

Ingredients

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

½ teaspoon dried marjoram, crushed

⅛ 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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the cream-style corn, whole-kernel corn, and the evaporated milk.

Heat through. Makes 6 servings.

Nutrition Information:

Per Serving: 529 calories; fat 27g; cholesterol 60mg; saturated fat 12g; carbohydrates 51g; insoluble fiber 5g; protein 18g; vitamin a 72.1RE; vitamin c 24.8mg; sodium 1038mg; calcium 181.7mg; iron 2.2mg.

Frequently Asked Questions:

Can I use a different type of sausage for this recipe?

Yes, you can use other types of sausage such as Italian sausage or turkey sausage if you prefer a different flavor or if you have dietary restrictions.

Can I use fresh corn instead of canned corn?

Absolutely! You can use fresh corn kernels cut from the cob instead of canned whole-kernel corn.

It can add a delicious, fresh flavor to the chowder.

What can I substitute for marjoram if I don’t have it on hand?

If you don’t have marjoram, you can substitute it with other dried herbs such as thyme, oregano, or basil.

These herbs can provide different flavor profiles but will still complement the chowder.

Can I freeze Sausage Corn Chowder for later use?

While you can freeze chowder, it may not retain its creamy texture when thawed.

The potatoes might become slightly mushy. If you plan to freeze it, consider adding the milk when you reheat it rather than before freezing.

What side dishes go well with Sausage Corn Chowder?

Common side dishes that pair well with chowder include crusty bread, cornbread, or a simple green salad.

These options complement the hearty and creamy nature of the chowder.

Is it necessary to peel the potatoes before adding them to the chowder?

Peeling the potatoes is a matter of preference. You can leave the skins on for added texture and nutrients, especially if you’re using thin-skinned potatoes like red potatoes.

Just make sure to wash them thoroughly before dicing.

Can I make this chowder in advance and reheat it later?

Yes, you can make this chowder in advance and store it in the refrigerator.

When reheating, add a little extra milk or broth if needed to maintain the desired consistency, as it may thicken upon refrigeration.

What can I use as a substitute for evaporated milk?

If you don’t have evaporated milk on hand, you can use half-and-half, whole milk, or a combination of heavy cream and milk as substitutes.

Keep in mind that the richness and creaminess may vary with the choice of substitute.

Can I add other vegetables or seasonings to customize the flavor?

Absolutely! You can customize this chowder by adding vegetables like bell peppers, celery, or carrots for extra flavor and nutrition.

Experiment with herbs and seasonings to suit your taste, such as thyme, parsley, or smoked paprika.