This spicy corn sausage chowder is hearty and easy to make. It features tender chunks of sausage, potatoes, and corn. To cater to the kids, it can be made without cayenne.
Ingredients
- 1 pound bulk breakfast sausage
- 1 cup chopped onion
- 0.75 cups chopped celery
- 3 cups 1/2-inch diced red potatoes
- 2 cups chicken broth
- salt and ground black pepper to taste
- 1 , 14 ounce
- 1 , 14 ounce
- 1 , 12 fluid ounce
- 0.5 teaspoons paprika
- 0.25 teaspoons cayenne pepper , or to taste
Instructions
-
1
Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
-
2
Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
Nutrition Facts
Per serving
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