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Sausage Corn Chowder
By: jhanaturner
| Cook time |
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45 Minutes
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| Prep time |
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15 Minutes
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| Total time |
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1 Hours
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by Shirley Sassaman
Paula believes old family recipes, no matter how simple or difficult, tell a story. “Best Dishes” are family recipes lovingly handed to Paula during her travels over the years. Her favorites are handpicked and tested in the Paula Deen Test Kitchen and shared with you here. Check back often as new “Best Dishes” are added.
Ingredients
- 1 1/2 pounds Ground sausage
- 1 Medium onion, chopped
- 6 Medium potatoes (peeled, chopped, cooked)
- 1 Bay leaf
- 2 Cans cream-style corn
- 5 cups Whole milk
- 6 English Muffins, toasted
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Instructions:
In a large pot, cook sausage until lightly browned. Add remaining ingredients and simmer on low heat until potatoes are tender and chowder is hot. Do not boil. Serve with toasted English muffin.
Notes from Paula’s test kitchen: We added Paula’s House Seasoning to taste as this chowder was a little bland at first. This chowder is thinner than most chowders. To thicken, take ¼ cup of liquid from chowder. Add 1 tablespoon of cornstarch, mix and add to warm chowder and stir well. |
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