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 Chowder1 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
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.
ReplyDeleteJenclair,
ReplyDeleteYour 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!
Thank you so much for reminding me of how much I love this soup! I grew up near Tallahassee and remember my mom using the Thymes Remembered cookbook. This soup was always one of our favorites.
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