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. 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. 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 per serving