I can not tell a lie. My sausage, corn and potato chowder is ugly. My picture is too dark after being taken hurriedly before dinner on a dark, winter evening. However, what this chowder lacks in beauty, it makes up in taste. Perfect for a cold winter evening, it is warming and delicious. After an afternoon shovelling snow, it was just what my hungry belly craved.
Sausage, Corn and Potato Chowder
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Warm and comforting soup that your entire family will love.
3/4 pound Italian sausage, links removed from casings
2 small onions, peeled and chopped
8 medium red potatoes, eyes removed and cubed
1 L chicken broth, rectangular tetra pak
2 cups water
1 Tbsp Garlic Plus
1 - 11/2 cups frozen corn
Salt and pepper to taste
In a large soup pot, fry Italian sausage and onions until no pink remains and onions are translucent.
Add potatoes, chicken broth, water and garlic plus.
Bring to a boil and cook until potatoes are very tender (about 20 minutes)
Using a potato masher, mash part of the potatoes to make a chunky soup.
Add frozen corn.
Heat until corn is cooked (about 10 minutes).
Serve with crusty bread, shredded cheese and sour cream.