Sausage Corn Chowder

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Sausage Corn Chowder

By Shirley Sassaman

Serves 6

1 ½ pound ground sausage
1 medium onion (chopped coarsely)
6 medium potatoes (peeled, chopped, cooked)
1 bay leaf
2 cans cream-style corn
5 cups whole milk
6 English Muffins, toasted

In a large pot, cook sausage until lightly browned. Add remaining ingredients and simmer on low heat until potatoes are tender and chowder is hot. Do not boil. Serve with toasted English muffin.

Preparation Time: 15 minutes
Cook time: 30-45 minutes
Ease of Preparation: Easy

Notes from Paula’s test kitchen:  We added Paula’s House Seasoning to taste as this chowder was a little bland at first. This chowder is thinner than most chowders. To thicken, take ¼ cup of liquid from chowder. Add 1 tablespoon of cornstarch, mix and add to warm chowder and stir well.

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Leave a Comment

Reader Comments:


he chowder sounds yummy but I thicken mine with left over mashed potatoes. If I have none, I use instant totatoes. I keep a conainer of instant potatoes sealed in a jar in my cupboard. I have tried many of her dishes since my ad is a Georgia transplant to Oregon.

By Millie Highfill on January 05, 2013


Hi Paula! You look great! I seen you today on GMA. This Recipe sounds great and easy Sausage Corn Chowder. I am a Ga. Girl too! Live in Fl. My Family took me to your Restaurant in Savannah Ga. The Lady & Sons, a few years ago. Keep up!

By Sue Leger on August 23, 2012


I love this i also have put Kielbasa in place of Sausage ! Yummy!!!

By Bo Peary on August 22, 2012

i made this recipe because i was in a time crunch and I needed something other than fast food for the kids - i added more cornstarch and it was really great and very tasty i will make this again

By alicia on January 15, 2010

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