My Sausage Chowder
Tasty and filling on those cool October days. My children love this and it is so easy to make. I can have this on the table in less than 30 minutes.
- Serves: 6 persons
- 1pound bulk pork sausage
- 5potatoes, peeled and cubed
- 1(15 ounce) can cream-style corn
- 1(15 ounce) can whole kernel corn
- ½onion, diced
- 1cup uncooked macaroni
- 8ounces processed cheese food, cubed
- 1pinch salt and pepper to taste
Step 1Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
Step 2Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
Step 3When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving