FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsSoups with Meat: Co - Ox >  Corn & Sausage Chowder

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CORN AND SAUSAGE CHOWDER

Serves 6.

1 pound mild bulk sausage
1 large Florida onion, chopped
3 large Florida potatoes, peeled and cubed
2 teaspoons salt
½ teaspoon pepper
1 teaspoon dried basil
2 cups water
2 cups Florida cream style corn
2 cups Florida whole kernel corn
1 12-ounce can evaporated milk

   
Crumble sausage into pieces and brown in skillet.

Remove sausage from skillet leaving drippings; place sausage in large pot.

Sauté onions in the sausage drippings.

Add onions, potatoes, salt, pepper, basil and water to the cooked sausage.

Cover and simmer for 15 minutes.

Stir in corn and evaporated milk.

Cover and heat thoroughly. 


Per Serving: calories 596, calories from fat 234, total fat 26g, saturated fat 10g, cholesterol 72mg, total carbohydrate 69g, protein 23g.

Florida Dept of Agriculture & Consumer Services

 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages