Hearty Corn and Sausage Chowder
Warm up your chilly evenings with this comforting Hearty Corn and Sausage Chowder, a beloved recipe originating from the picturesque town of Ketchikan, Alaska. D.V., a passionate home cook, shares her winning recipe from a junior cooking competition, which earned her a microwave, still cherished to this day. This chowder is a delightful blend of savory sausage, sweet corn, and tender potatoes, creating a bowl of pure satisfaction that the whole family will enjoy. Embrace the flavors of the season and savor each spoonful of this creamy delight, perfect for gatherings or cozy nights in.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
bulk pork sausage
1 lb (remove from casing)
chopped onion
1 cup (finely chopped)
garlic clove
1 (minced)
potatoes
4 cups (peeled and cut into 1/2 inch dice)
salt
1 teaspoon (to taste)
dried marjoram
1/2 teaspoon (dried)
black pepper
1/2 teaspoon (freshly ground)
water
2 cups
corn kernels
2 cups (from about 3 fresh ears of corn or canned/frozen)
cream-style corn
16 ounces (canned)
evaporated milk
12 ounces (canned)
fresh parsley
for garnish (chopped)
Instructions
1
If using fresh corn, place the corn cobs in a pot of boiling water and cook for about 5-7 minutes. Once cooked, allow them to cool before cutting the kernels off the cob. If using canned or frozen corn, no need to cook them separately.
2
In a large soup pot, add the bulk pork sausage and brown it over medium heat for about 8 minutes, breaking it apart with a spoon as it cooks.
3
Once the sausage is nearly cooked through (after about 5 minutes), add the chopped onion and minced garlic to the pot. Stir well and cook for an additional 2-3 minutes until the onion is softened.
4
Add the diced potatoes, salt (adjust to taste), dried marjoram, black pepper, and water to the pot. Stir everything together, then bring to a boil over high heat.
5
Once boiling, reduce the heat to medium-low and let it simmer for 20-25 minutes, or until the potatoes are tender.
6
Stir in the fresh corn kernels, the canned cream-style corn, and the evaporated milk. Cook gently over medium heat until heated through, ensuring not to let it boil.
7
Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread on the side for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Corn and Sausage Chowder?
It is a comforting, creamy soup made with savory sausage, sweet corn, and tender potatoes, originally from Ketchikan, Alaska.
Where did this recipe originate?
This recipe originates from the picturesque town of Ketchikan, Alaska.
Who created this chowder recipe?
The recipe was shared by D.V., a passionate home cook who won it in a junior cooking competition.
What type of sausage is used in this recipe?
The recipe calls for 1 lb of bulk pork sausage with the casing removed.
How many servings does this recipe make?
This recipe makes 6 servings.
How should the potatoes be prepared?
You should use 4 cups of potatoes that are peeled and cut into 1/2 inch dice.
Can I use fresh corn for this chowder?
Yes, you can use about 3 fresh ears of corn. Boil them for 5-7 minutes, let them cool, and cut the kernels off the cob.
Can I use canned or frozen corn?
Yes, canned or frozen corn kernels can be used and do not need to be cooked separately before adding to the pot.
What is the total ingredient count for this recipe?
There are 12 ingredients in this recipe.
What spices and herbs are used for seasoning?
The chowder is seasoned with salt, dried marjoram, and freshly ground black pepper.
How much evaporated milk is needed?
The recipe requires 12 ounces of canned evaporated milk.
How long do you brown the sausage?
Brown the bulk pork sausage over medium heat for about 8 minutes.
When do you add the onion and garlic?
Add the chopped onion and minced garlic after the sausage has cooked for about 5 minutes, then stir for an additional 2-3 minutes.
How long should the chowder simmer?
Once it reaches a boil, reduce the heat and let it simmer for 20-25 minutes until the potatoes are tender.
Is cream-style corn used in this recipe?
Yes, the recipe uses 16 ounces of canned cream-style corn.
What liquid is used for the base of the soup?
The recipe uses 2 cups of water and 12 ounces of evaporated milk.
Can I boil the soup after adding the milk?
No, after adding the corn and evaporated milk, you should cook gently until heated through but ensure it does not boil.
How do you garnish the Hearty Corn and Sausage Chowder?
Garnish the chowder with freshly chopped parsley.
What should be served with this chowder?
It is recommended to serve the chowder hot with crusty bread on the side.
How much marjoram is required?
The recipe calls for 1/2 teaspoon of dried marjoram.
How much onion is used?
The recipe uses 1 cup of finely chopped onion.
Is there garlic in this recipe?
Yes, one minced garlic clove is included in the ingredients.
What type of pot is best for this recipe?
A large soup pot is recommended for cooking the chowder.
Does this recipe contain dairy?
Yes, it contains evaporated milk.
How much salt is suggested?
The recipe suggests 1 teaspoon of salt, or you can adjust it to taste.
What size should the corn kernels be?
The recipe uses standard corn kernels, either fresh, canned, or frozen.
Is this a good recipe for cold weather?
Yes, it is described as a comforting meal perfect for chilly evenings and cozy nights in.
What are the tags associated with this recipe?
The tags include chowder, corn, sausage, comfort food, hearty, creamy, and potato.
How do you prepare the sausage?
The sausage should be removed from its casing and broken apart with a spoon as it browns.
What prize did the creator win with this recipe?
The creator won a microwave in a junior cooking competition using this recipe.