Comfort Food · soup

What’s Cookin’ in the Country? Sausage Corn Chowder!

Sausage Corn Chowder

If you have a recipe in your recipe box that looks like the one in the picture above, you know, as I do that it is a keeper!  It has been pulled out and used many times.  It has stains, spills, and is dog-eared from much use.  This is my recipe from the 1988 issue of Midwest Living.  Yes.  I started cooking when I was five!  Ha!  To think that I had been married seven years and had two children and that it was 25 years ago seems ridiculous!  The one good thing about all this is the wonderful recipe that’s on that page!  It’s Corn-Sausage Chowder.  It’s been a favorite recipe of our family’s for all these years, making winter soup season a time to look forward to so we could enjoy this dish!

This recipe falls into my frugal recipes for Alli, too.  Coming in at about $5 for a pot, it’s an economical dish, as well as a super tasty one!  Aaaaaaaaand, you can have this ready in 30 minutes!

Sausage Corn Chowder

1 LB Bulk Pork Sausage
1 med onion
3 medium potatoes, cut into 1/2 cubes
2 cps water
1/2 tsp dried marjoram
1 tsp salt

1/2 tsp pepper
1 15 1/4 oz can whole kernel corn, drained
1 14 3/4 oz can cream style corn
1 12oz can evaporated milk

Crumble pork sausage into 4 qt dutch oven; cook over medium heat for 5 minutes. add onion; cook about 5 minutes more or until sausage is brown. Drain fat. Add cubed potatoes, water, seasonings, bring to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are tender. Stir in the whole kernel corn, cream style corn and evaporated milk. heat chowder through.
6 Main dish servings

When I served this chowder recently, I also made Cheese-Garlic Biscuits.  Instead of buying the Bisquick, I made up my own baking mix.  It was so simple, and it saved me a trip to the store!

Homemade Baking Mix
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

1. Sift flour, baking powder and salt three times into a large bowl.
2. Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3. Store mixture in airtight container in the refrigerator up to 4 months.
4. Use whenever your recipe calls for “Bisquick mix”.


Cheese-Garlic Biscuits

2 cup(s) Bisquick biscuit mix
2/3 cup(s) milk
1/2 cup(s) cheddar cheese (shredded)
1/4 cup(s) butter (melted)
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) dried parsley

Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits

Delicious.  Simple.  Frugal.  Fast.  What more could you want?  I hope you’ll make this recipe soon!  

Do you have a recipe that looks worn like mine because you’ve made it often?  What is it?

From my country kitchen,

5 thoughts on “What’s Cookin’ in the Country? Sausage Corn Chowder!

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