Potato, Corn, and Sausage Chowder
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 lb. pork sausage, casings removed
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 3 ears corn, kernels removed
  • 5 cups diced russet potatoes (about 3 potatoes)
  • 4 cups milk*
  • 3 cups chicken broth*
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • ½ tsp. ground thyme
Instructions
  1. In a large pot, brown sausage, breaking into small pieces as it cooks.
  2. Once browned, add garlic and onion and cook until onions are translucent.
  3. Add corn and potatoes to the pot and stir to combine.
  4. Add milk, chicken broth, salt, black pepper, and thyme. Bring to a low boil and then reduce to a simmer, cooking until the potatoes are tender.
  5. Taste and add more salt and pepper as desired.
  6. Serve topped with fresh chives or shredded cheddar cheese, if desired.
Notes
*I used whole milk
*I used homemade chicken broth. Depending on the type of chicken broth you use and it's salt content, you may need to add more salt. The 1 tsp. of salt in the recipe is a good place to start, but feel free to add more as needed.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/corn-potato-sausage-chowder/