Recipe: Corn and Sausage Chowder

Last Updated on September 5, 2020 by Ellen Christian

In the winter, I make a lot of soups and chowders.  They’re filling and a great way to warm up on a cold night. Plus they help stretch the food we have as far as possible since we don’t have a garden to eat from and the ducks and chickens aren’t laying.

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Corn and Sausage Chowder

1 tablespoon butter
sausage to taste as you like
1/2 large yellow onion
1/2 large carrot
2 cups of corn (about 3 ears if you’re using fresh)
3 1/2 cups milk (whole or low fat)
1 medium potato, diced
1/2 teaspoon fresh thyme leaves or if winter us dried to taste

Melt butter in large sauce pan.  Cook sausage in coin shapes if links or cumbled if bulk. Add onion & cook till transluscent.  Add diced potato, corn & chopped carrot.  Add milk.  Cover and simmer over a very low heat for 30 minutes or until veggies are tender. Be careful not to scald the milk.  Add thyme & simmer for five more minutes.

You can cheat like I did and use a can of cream corn instead of two cups of corn.  No one in the house will eat it but me & someone gave us a can so….. I hid it in here and no one knows better.  Sshh. Don’t tell!

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