Sausage Chowder

Recipe from Nicole Yoder, farmer from Decatur County

Sausage Chowder

Sausage Chowder

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 10


  • 1 pound pork sausage

  • 1 medium onion, thinly sliced

  • 4 cups diced potatoes

  • 2 cups diced carrots

  • 3 cups water

  • 2 tablespoons minced fresh parsley or dried parsley

  • 1 tablespoon minced basil

  • 1 teaspoon salt

  • ⅛ teaspoon pepper

  • 2 to 3 cups corn

  • 1 (12 ounce) can evaporated milk

  • ½ pound Velveeta or processed cheese

In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, carrots, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and let simmer for 15 to 20 minutes or until potatoes are tender. Add remaining ingredients, cook 5 to 10 minutes longer or until heated through. You can replace whole milk for the evaporated milk, if you prefer.

Nutrition per serving: 358 Calories, 22g Total Fat, 60mg Cholesterol, 926mg Sodium, 29g Carbohydrate, 2.5g Fiber, 13g Protein