EASY SAUSAGE CHOWDER
From: Marye
Serves: 12 (about 3 quarts)  •  Prep: 15 min  •  Cook: 30 min

From a magazine clipping kept with Marye's papers, page 53. Attributed in the original to Suzanne Ververka of White Cloud, Michigan, who wrote: "This super soup, flavored with fresh basil, makes a hearty summer lunch."

INGREDIENTS
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1 lb fully cooked smoked sausage, halved and thinly sliced
1 medium onion, quartered and thinly sliced
4 cups diced potatoes
3 cups water
2 Tbsp minced fresh parsley (or 2 tsp dried parsley flakes)
1 Tbsp minced fresh basil (or 1 tsp dried basil)
1 tsp salt
⅛ tsp pepper
1 can (15¼ oz) whole-kernel corn, drained
1 can (14¾ oz) cream-style corn
1 can (12 oz) evaporated milk

INSTRUCTIONS
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1. In a soup kettle or Dutch oven over medium heat, brown the sausage and onion.
2. Slowly add the potatoes, water, parsley, basil, salt, and pepper. Bring to a boil.
3. Reduce heat; cover and simmer for 15 to 20 minutes, or until the potatoes are tender.
4. Add the whole-kernel corn, cream-style corn, and evaporated milk. Cook 5 to 10 minutes longer, or until heated through.

[Photos in this folder: 26-20260524023106-easy-sausage-chowder.jpg, easy-sausage-chowder-card.jpg]
