Corn Sausage Chowder

Mary Stafford
Hutchinson, Kansas

1 lb.  bulk sausage
1 c. onion, chopped
4 c. potatoes, diced and peeled
1 tsp. salt
1/2 tsp. pepper
2 c. water
17 oz. cream style corn
17 oz. whole kernel corn, drained
12 oz. evaporated milk

Brown and drain sausage and onion.  Add potatoes, salt, pepper and water.  Cook for approximately 15 minutes until potatoes are tender.  Add corn and evaporated milk to potatoe mixture and heat through.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
Visit our blog:
This recipe is featured in Adrian’s “Between Friends” Cookbook.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: