Quick Spicy Sausage Corn Chowder
Description
This corn sausage chowder with potatoes is simmered in a spicy broth and thickened with evaporated milk for a quick and delicious weeknight soup.
Ingredients
•
1 pound bulk breakfast sausage
•
1 cup chopped onion
•
3/4 cup chopped celery
•
3 cups 1/2-inch diced red potatoes
•
2 cups chicken broth
•
salt and ground black pepper to taste
•
1 (14 ounce) can whole kernel corn
•
1 (14 ounce) can cream-style corn
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1 (12 fluid ounce) can evaporated milk
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1/2 teaspoon paprika
•
1/4 teaspoon cayenne pepper, or to taste
Directions
1
Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
2
Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.