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Full Online Book HomeLearning KitchenSoups - Sausage - Sausage Corn Chowder
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Soups - Sausage -  Sausage Corn Chowder Post by :johnnyk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3191

Click below to download : Soups - Sausage - Sausage Corn Chowder (Format : PDF)

Soups - Sausage - Sausage Corn Chowder

1 lb. bulk pork sausage (can use "light" sausage)
1 medium onion -- chopped (1/2 cup)
3 medium potatoes -- peeled and cut into 1/2 to 3/4 inch cubes (3 to 4)
2 cups chicken broth or water
1 t. crushed Italian seasoning
1/4 to 1/2 t. fresh ground pepper
salt, garlic powder, crushed dried basil, and ground chipotle powder or cayenne, to taste
1 can whole kernel corn -- (15 oz.) drained
15 oz. cream-style corn
1 can evaporated milk (can use low-fat) -- (12 oz.)

Crumble the pork sausage into a 4 quart Dutch oven; cook over medium heat for 5 minutes. Add onion; cook about 5 minutes more or until sausage is brown. Drain grease if necessary.

Add the cubed potatoes, broth or water, and seasonings. Bring to a boiling; reduce heat. Cover and simmer about 20 minutes or until the potatoes are tender.

Stir in the whole kernel corn, cream-style corn, and evaporated milk. Heat chowder through.
Adjust seasonings if needed and serve.
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Soups - Sausage And Bean Soup Soups - Sausage And Bean Soup

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1 pkg.(1-1/2 to 2 lb.) Kielbasa sausage 1 medium onion, chopped 1 (28 oz.) can diced tomatoes 1 (15 oz.) can Italian style stewed tomatoes 1 (15 oz.) can Cajun or Mexican style stewed tomatoes Oregano, Basil, Minced Garlic and Bay Leaves to taste 1 (15 oz.) can whole kernal corn 1 (15 oz.) can kidney beans Slice sausage into bite-sized slices. Saute sausage and onion until onion is translucent. Pour in all tomatoes and season to taste. Simmer for 15 minutes or longer. Add corn and beans (with juices) and heat through. Serve with crispy, hot bread.

Soups - Sausage -  Sauerkraut-sausage Soup Recipes By Terra80 Soups - Sausage - Sauerkraut-sausage Soup Recipes By Terra80

Soups - Sausage -  Sauerkraut-sausage Soup Recipes By Terra80
1 can (14.5 oz.) beef broth 2 cans (14.5 oz. each) chicken broth 1 medium onion, chopped 1/2 c. celery, chopped 1/4 c. chopped green bell pepper 2 medium potatoes, cubed 1 pkg. (14 oz.) frozen whole baby carrots 1 pkg. (14 oz.) frozen cut green beans 1/2 lb. Polish sausage, cut into bite size pieces 1 can (14.4 oz.) undrained or 1 bag (32 oz.) drained sauerkraut 1/4 t. pepper In large kettle, combine broths, onion, celery, green pepper, potatoes, carrots, and beans. Bring to boil. Reduce heat to medium, cover, and cook until vegetables are tender. Add sausage, sauerkraut,