Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. smoked sausages; 1 c. potatoes, cubed; 2/3 c. water; 1/2 tsp. pepper; 2 Tbsp. butter; 2 (10 oz.) pkgs. frozen corn (I use creamed corn from can)*; 1 c. chopped onion; 1 Tbsp. chicken bouillon granules; 3-1/2 c. milk; 1/4 c. flour

Servings: persons

1 lb. smoked sausages
1 c. potatoes, cubed
2/3 c. water
1/2 tsp. pepper
2 Tbsp. butter
2 (10 oz.) pkgs. frozen corn (I use creamed corn from can)*
1 c. chopped onion
1 Tbsp. chicken bouillon granules
3-1/2 c. milk
1/4 c. flour

1
Slice sausage into 1/4-inch thick slices.
2
In a dutch oven, combine sausage, corn, potatoes, onion, water, bouillon, and pepper.
3
Bring to a boil; reduce heat.
4
Cover and simmer about 10 minutes until corn and potatoes are just tender, stirring occasionally.
5
Stir in 3 c. of the milk and the margarine.
6
Combine remaining milk and the flour.
7
Stir milk-flour mixture into the corn mixture.
8
Cook and stir over medium heat until thickened and bubbly.
9
Cook and stir 1 minute more.
10
*If using creamed corn, add creamed corn just before stirring in the milk.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. smoked sausages, 1 c. potatoes, cubed, 2/3 c. water, 1/2 tsp. pepper, and more.

Yes, Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Chowder

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