If you have never had the sweet and savory combination of sausage and corn, you are going to love this. I have no idea of the origin of this recipe. My mom used to make corn and sausage casserole when we were growing up, so I’m sure when I saw this years ago, it reminded me of that casserole. Your family will love it. And it is very easy. The white pepper makes it a little spicy. This is a new addition of mine, so if you think your family does not like the spice, leave it out. It has been great all these years without it.
Serve with Trader Joes Cornbread mix, in a yellow box. Add a little sugar. Yum.
Sausage Corn Chowder
1 lb. Jimmy Deans Original Pork Sausage (in a roll, by the bacon )
1 small onion, diced
6 red potatoes, peeled and diced
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. white pepper
2 Tbs. flour
2 cups water
1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn, drained
1 (12 oz.) can evaporated milk
In Dutch oven, cook sausage and onion until brown. Drain on paper towel. Boil potatoes in 2 cups of water and salt, until tender. (do not drain water). In a small dish, place 2 Tbsp. flour. Add a little cold water and stir until smooth. Stir in a little potato water, then add a little more to bring the flour water up to the temperature of the potato water, then add the flour mixture to the potatoes. Bring to a boil. Reduce heat to simmer and add sausage to potatoes. Add rest of ingredients. Warm through. Serves 6
Short cut…….you can use canned potatoes if you are in a hurry. Del Monte makes them, 28 oz. Diced New Potatoes. Use the water from the can and add enough to equal 2 cups.
If doubling the recipe, make your second can of corn, white shoe peg corn. Adds a little variety.