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!
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.