Sausage Chowder

Recipe from Nicole Yoder, farmer from Decatur County

  Sausage Chowder

Sausage Chowder

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

Ingredients

  • 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