Thursday, February 28, 2008

Corn & Sausage Chowder

This week I have made a plethora of comfort foods that all seem to have a ton of leftovers. We had meatloaf & potatoes on Friday, this delicious chowder on Sunday, and lasagna on Monday, and crockpot BBQ pulled pork sandwiches Wednesday. It’s been doing a lot of snowing up here in Maine, so maybe my body is craving these warm, hearty meals. Can someone please tell my body bathing suit season is just around the corner and salads might be a better option?!

Anyways, I tried this soup last year after finding it on I had purchased the Italian Seasoned ground turkey by accident and was looking for a way to use it up. This fit the bill perfectly! I increased the amount of corn from the original and should have cooked it a little longer this time to get it creamier from the potatoes. All in all, it was really tasty. I did make bread bowls to serve it in, but they came out significantly smaller than last time and fit only about 4 spoonfuls in each bowl! Oops! It was still an excellent meal.

Corn & Sausage Chowder
Modified from

  • 1-1.5 lbs. Italian Seasoned Ground Turkey
  • 1 Onion, chopped
  • 5-6 Medium Potatoes, peeled & cubed (about 3 cups)
  • 2 C. Water
  • 1 tsp. Salt
  • 1/2 tsp. Dried Marjoram
  • Heavy Dash Black Pepper
  • 2 15 oz. Cans Corn, drained
  • 1 Can Creamed Corn
  • 1 12 oz. Can Evaporated Milk

  1. In a large soup pot, cook the turkey over medium/ med-high heat until it is browned and just about cooked through. You’ll want the meat crumbled into small pieces. My pictures show sausage that is a little too large! If there seems to be an excess of fat, you can drain it, but I find the little bit of grease the turkey produces enhances the soup.
  2. Add in the potatoes, water, and spices. Bring to a boil, cover, and simmer for 15-20 minutes until the potatoes are tender.
  3. Stir in the corn, creamed corn, and evaporated milk. Heat through and serve hot.

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