Sweet Corn Sausage Chowder

There’s really no recipe that I follow, and it’s a little different each time, depending on what I have on hand!  Imagination is key in all cooking and of course the main ingredient in all cooking is the cook's love of cooking.

 

 

Browned a pound of ground sausage in a skillet. At the same time, in a heavy cast iron pot with a lid, I sauteed half an onion, some roughly chopped carrot chips, and 3 small cubed potatoes in some olive oil. Then I added corn to the pot. 

 

Add a can of creamed corn, a can of chicken broth, and a can of evaporated milk, and sprinkled in some salt, pepper and Italian seasoning. Stirred it all up, brought it to a boil, then reduced heat, covered and simmered until warmed through and the potatoes were cooked. 

 

You can also make the chowder in a slow cooker. Sautee the onion with your sausage, dump everything into the pot, and let it simmer all day until the potatoes are cooked through. You can’t go wrong. I love my slow cookers. All six of them.

Note: You can substitute Ham, Oysters and Shrimp instead of Sausage.  The key: Use whatever you enjoy or what your family enjoys.

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