Ingredients35 m servings 445 cals
- 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 g fat; 46.3 g carbohydrates; 19.3 g protein; 62 mg cholesterol; 1145 mg sodium. Full nutrition
ReviewsRead all reviews 14
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 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 this exactly as written (except I maybe put too many potatoes in it) and it was FANTASTIC. I loved that it was super easy and the ingredients weren't hard to find. My wife loved it as w...
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...
I used mild italian sausage; if using hot italian sausage I would probably eliminate the cayenne pepper.
Delicious! My husband loved it, and claimed it was a keeper! I used half n half instead of evaporated milk, because I had it on hand. Also added some parsley for color. I think next time I will...
Will substitute another can of whole kernel corn for the creamed corn. The creamed corn was mushy.