CORN CHOWDER FROM IOWA

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Corn Chowder from Iowa image

My SIL made this a few years back, and our whole family loved it. It's now a winter-time staple, served with none other than corn muffins. Can you tell we're from Iowa?

Provided by AngieME

Categories     Chowders

Time 1h

Yield 1 batch, 6 serving(s)

Number Of Ingredients 12

1 lb pork sausage
2 scallions, chopped
4 cups cubed potatoes (peeled or not, you choose)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon marjoram
1 teaspoon italian seasoning
2 cups water
1 (12 ounce) can evaporated milk
1 (17 ounce) can creamed corn
1 (17 ounce) can whole corn, drained (or equivalent frozen or fresh)
1/4 lb Velveeta cheese, cubed

Steps:

  • Brown sausage & onion. Drain grease.
  • Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
  • Add corn, cheese, and milk. Heat through. Serves 6.
  • TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

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