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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This dish was created by my mother's cousin in order for him to achieve his Eagle Scout cooking medal in the 1940s. It has been a favorite of all who've tasted it. It freezes well and tastes even better reheated. A great cold weather dish that serves a bunch of people and goes well with cornbread. People try to improve the original recipe by adding more vegetables, but then it just becomes vegetable soup. Ingredients:
2 lbs smoked sausage, sliced in 1/2 pieces |
6 -8 potatoes, diced,boiled and drained,reserve broth |
2 cans cream-style corn |
1 medium onion, chopped |
20 ounces tomato sauce |
Directions:
1. Saute the onion and smoked sausage pieces until lightly browned.
2. Mix all the ingredients in a large pot and simmer at least 1 hour (the longer, the better).
3. For a thinner chowder, add some of the reserved broth from the potatoes.
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