Soup Week: Sausage Potato Chowder
This is one of my favorite soups to make. To me it’s like comfort food. When the temps drop outside, the house is warmed by a fire, and the family is hungry it’s time to serve up a pot of this chowder. The soup goes great with French bread or dinner rolls and a nice green salad. This hearty chowder is sure to satisfy everyone’s appetite. If you try this recipe I hope your family enjoys it as well.
Sausage Potato Chowder
4lbs potatoes, peeled and chopped into bite size pieces
1 to 2lbs ground sausage (I used Jimmy Dean brand)
1 medium onion, chopped
2 cans corn, drained or 4 cups frozen corn
Whole milk, as needed
Salt & pepper to taste
In a large stock pot (6 to 8 quart) add chopped potatoes. Just cover with water. Add salt. Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until potatoes are soft. Drain almost all the water off and set aside.
In a frying pan cook sausage with onion until the sausage is fully cooked and onion is soft. Add this to the potatoes. Add corn.
Add milk and mix gently. The amount of milk you add depends on how thick or thin you prefer your chowder. If you add too much milk, simply mash up a few of the potatoes to help thicken. Taste and add salt & pepper as desired.