Corn and Potato Chowder with Italian Sausage
A hearty soup with a touch of heat – –
  • 1pound DiRusso’s® Italian Sausage Links or Patties
  • 1cup onion, chopped
  • 3 medium potatoes, cut in small cubes
  • 2cups water
  • 1 teaspoon salt
  • 1/8teaspoon black pepper
  • 1(17 ounce) can cream style corn
  • 1 (17 ounce) can can whole kernel corn, drained
  • 1(12 ounce) can evaporated milk or
  • 1-1/2cups Half and Half cream
  • Swiss or Cheddar cheese, grated
  • fresh parsley (broad loaf), minced
  1. Remove casings from sausage links. In a Dutch oven or stockpot, cook sausage and onions over medium heat, crumbling the sausage with a wooden spoon.
  2. Stir in potatoes, water, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, until potatoes are almost tender.
  3. Add the cream style corn, whole kernel corn and evaporated milk. Simmer until heated through.
  4. Serve and garnish with the parsley and shredded cheese.