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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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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? 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:
1. Brown sausage & onion. Drain grease.
2. Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
3. Add corn, cheese, and milk. Heat through. Serves 6.
4. 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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