The summer is winding down and we are getting dangerously close to school starting again! For recipe #6 this summer, I decided to blog about a recipe I made a few months ago that I never got around to sharing! I remember having some corn and potatoes in my fridge and freezer, and wondering what I could do with them. A soup, or in this case chowder, was perfect, so I consulted Pinterest and found this recipe from the blogger Recipe Boy.
- 1 lb. smoked sausage, halved and sliced (I just get Hillshire Farms or similar brand)
- 1 medium onion, chopped
- 4 cups water
- 3 cups diced potato (I may have used Yukon gold but at this point I honestly have forgotten!)
- 2 tablespoons fresh parsley (I always opt for dried, check the amount as it will require less)
- 1 tablespoon fresh basil (ditto above, or omit)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- One can whole kernel corn
- One can creamed corn
- One can 2% evaporated milk
- Brown the sausage and onion in a large soup pot over medium heat.
- Add water, potatoes, spices, and herbs. Bring to a boil, then reduce to a simmer. Cover and cook for 15 min approximately.
- Add corn and milk, and heat for another 5 min or so. Enjoy!