Thursday, January 15, 2009

Soup for Supper

I've been thinking about soup all week. With today's single-digit temperatures and an overbooked evening schedule, this is the day! Family dinners are important to me, but a big pan of Corn and Sausage Chowder on the stove and a loaf of fresh bread on the counter will be just perfect tonight.

This is a recipe I've been making for years. It's adapted from Thymes Remembered, a cookbook first published by The Junior League of Tallahassee in 1988. I love Junior League cookbooks and have accumulated several over the years. The recipes are well-tested and the collections often include regional dishes. I've tried many and have yet to be disappointed.


Corn and Sausage Chowder

1 pound mild bulk sausage
1 large onion, chopped
3 large potatoes, peeled and cubed
2 tsp. salt, or to taste
1/2 tsp. pepper
1 tsp. dried basil
2 cups water
1 17-ounce can cream style corn
1 17-ounce can whole kernel corn, drained
1 12-ounce can evaporated milk

-brown sausage in large skillet and put in soup kettle
-saute onion in skillet
-add onions, potatoes, salt, pepper, basil, and water to soup kettle
-cover and simmer 15 minutes
-stir in corn and evaporated milk
-cover and heat thoroughly







2 comments:

  1. I think this recipe would appeal to my husband! I've been taking frozen packages of bean & sausage soup out of the freezer for lunch the last couple of days. Mmmmm.

    ReplyDelete
  2. Jenclair,
    Your bean & sausage soup sounds good, too. I love making soups in the crockpot this time of year...this week it was chicken noodle. Thanks for visiting!

    ReplyDelete

Thank you for taking the time to comment. These conversations are my favorite part of blogging. Please check back, I almost always respond to comments!

LinkWithin

Related Posts with Thumbnails