This soup costs very little and can be made with products found in food pantries. It is nutritious, warming, and delicious.
Sausage and Corn Chowder
1T vegetable oil
½ onion, chopped
1 stalk celery, chopped (optional)
1 large or 2 small potatoes, diced
1 lb tube of pork or turkey sausage
2 c milk (can sub 12-oz can evaporated milk + ½ c water)
4 c broth
1 bay leaf or ½ t Old Bay seasoning
¼ t nutmeg (optional)
½ t salt
5-6 peppercorns or ½ t black pepper
½ c grated Cheddar cheese (optional)
- Heat oil in a large, deep saucepan or Dutch oven. Cook onion, celery, and potatoes, stirring frequently until onion loses its color.
- Add sausage and cook, breaking it up with a spoon or spatula.
- Add milk, broth, bay leaf, nutmeg, salt, and pepper. Simmer 15 minutes.
Serve in bowls with 2 T grated Cheddar on top.
Note: The UHT (ultra-high temperature) boxed milk found at most pantries is fine but for a richer taste,
use canned evaporated milk. (Even using 2% evaporated milk gives it a creamier taste.)
Copyright © Jani Hall Leuschel