Today I’m bring back another old recipe that’s undergone a bit of a makeover. I’ve mentioned before I want to update some of my older recipes to make them more appealing to the eye. I still consider myself to be an amateur photographer at best, but over the years and countless blog post later I’m learning as I go. If you missed this recipe for Chicken Sausage and Corn Chowder the first time I posted it then welcome to this hearty and comforting bowl of goodness.
This recipe has been a favorite of our families since my great aunt made it for us years ago. It makes an appearance several times each year, especially in the colder months. The recipe makes a lot so it’s perfect for feeding a crowd or having extra for leftovers or to freeze for a later use.
Instead of using evaporated milk like the original recipe calls for I use Almond milk and have even tried it with coconut milk. I don’t think either one alter the taste of the soup at all and now I prefer one of these for a healthier and dairy-free option. You can swap out pork or turkey sausage for the chicken and just use sweet sausage for a little less heat.
- 1lb hot Chicken or turkey Sausage
- 1lb Sweet Chicken or turkey Sausage
- 1 cup onion, chopped
- 3 cups fresh or frozen sweet corn kernels
- 2 14oz cans cream style corn
- 1 28oz can diced tomatoes
- 3 cups almond milk, or coconut milk
- 4 cups baby red potatoes, diced (about 8 medium-sized)
- 1½- 2½ tsp basil
- Saute the sausage and onion in a large skillet, chopping the sausage as it cooks. Drain the grease and transfer to a large pot.
- Add the rest of the ingredients into the pot with the sausage. Simmer for 35-40 minutes or until ready to serve.