Easy Sausage Chowder
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
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
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.