Ingredients35 m servings 445
- Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
Per Serving: 445 calories; 22.1 46.3 19.3 62 1145 Full nutrition
ReviewsRead all reviews 25
My husband and I really enjoyed this chowder! I used Jimmy Dean Hot breakfast sausage, so I didn't add the cayenne pepper (yes, I'm a wuss). My husband added the cayenne to his bowl at the table...
This was a fabulous corn chowder. Instead of cans of corn, we used a 1lb package of frozen corn kernels and cut the kernels off of 4 ears of fresh corn to replace the creamed corn. We were a...
This is quite delicious and VERY filling. I used ground mild Italian sausage and, since I didn't have any evaporated milk, omitted that. Don't think we missed out on anything. Maybe next time I'...
I made it just like the recipe says. My husband, who does like soup, loved it. So did my picky daughter. I will make again!
Drained whole corn kernels, otherwise just fine. Plan on making it again.
This was delicious! I had a pound of frozen corn that I added with the potatoes. Then I skipped the canned corn but still added the creamed at the end. Served with cornbread. ( Lots of corn...
The spiciness was just right. I think next time I make it, I'll use shredded chicken breast to reduce the fat and overall calories.
I used sweet Italian sausage that was browned and cut into slices. It may work better with ground sausage. I add heavy cream to make it a more creamy soup. I also did not use cream corn but used...