Sausage Corn Chowder
By Paula DeenJUMP TO RECIPE
- 1 1/2 lbs ground sausage
- 1 medium chopped coarsely onion
- 6 medium peeled, chopped, cooked potatoes
- 1 bay leaf
- 2 cans cream-style corn
- 5 cups whole milk
- 6 toasted English muffins
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.
Notes from Paula’s test kitchen: We added Paula Deen’s House Seasoning to taste as this chowder was a little bland at first. This chowder is thinner than most chowders. To thicken, take 1/4 cup of liquid from chowder. Add 1 tablespoon of cornstarch, mix and add to warm chowder and stir well.