Corn Chowder with a Kick

I have always referred to this soup as Corn Chowder but I feel that because of the addition of the sausage it puts a different spin on it. When I asked Jason what I should call it he said, ” A bowl full of awesomeness, perfect for a cold winter’s night”. Obviously that won’t work so for lack of a more creative title I am calling it Corn Chowder with Chicken Sausage.This recipe makes A TON of soup, making it perfect for a crowd or to have around as leftovers. We had more than enough to eat on throughout the week so I was also able to freeze a portion of it as well.

Corn Chowder with Chicken Sausage

– 1lb hot Chicken Sausage
– 1lb Sweet Chicken Sausage
– 1 medium onion, chopped
– 2 cans regular corn
– 2 cans creamed corn
– 2 cans diced tomatoes
– 3 cans low fat evaporated milk
– 5 red potatoes, diced
– 1 1/2- 2 1/2 tsp basil

-Saute the sausage and onion in a large skillet. Chop the sausage once it has been cooked.
-Combine the rest of ingredients into a large pot. Add in the cooked sausage and onion. Simmer for 35-40 minutes or until ready to serve.

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By | 2018-06-01T09:39:17+00:00 February 16th, 2012|Food|2 Comments


  1. Molly February 20, 2013 at 5:11 pm

    I made this soup the other night and it was so delicious. Thanks for sharing this recipe, I loved it!

  2. Allie February 24, 2013 at 9:05 am

    I am so glad you liked it. Thanks for stopping by

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