Zippy Corn Chowder

Corn was made for chowder. The sausage, beef stock and chili spices makes this a heartier chowder than most.  You can try this for a Thanksgiving or Christmas holiday.

• 1 1/2 pounds hot sausage meat
• 5 cups beef stock ( start with 3 cups)
• 1 large onion, chopped
• 1 (16 ounce) can creamed corn
• 2 large potatoes, sliced thin or diced
• 2 medium turnips, diced
• 1 (16 ounce) can whole kernel corn with liquid
• 2 cans diced tomatoes, 1 with liquid, 1 drained
• 2 teaspoons salt
• 12 ounces light cream
• 1 teaspoon basil
• 1 teaspoon red pepper
• 1 tablespoon chili sauce (optional)

METHOD

Crumble sausage in a skillet and brown. Drain off fat.

Put sausage in a deep pan. Add 2 tablespoons of the fat to the pan and add the onion to the sausage.

Add potatoes, turnips, salt, pepper, basil and stock. Cover and simmer 30 minutes

Stir in the tomatoes, the creamed corn, the liquid, corn and cream. Add more stock if needed. Cover and heat almost to boiling.

Serve with Italian bread.

Serves: 4 - 6

Contributor: Junior Trimmer

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Happy Holiday Cooking!

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