2 cups (10 ounces) frozen ready to cook hash brown potatoes with peppers and onions (O'Brien style),
1 can (14.5 ounces) creamed-style corn
1-1/2 cups frozen corn kernels
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese (optional)
1/4 cup chopped chives or green onions
Instructions
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 5 minutes. Add milk, potatoes, sausage, creamed corn, corn kernels, salt and pepper.
Bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes, stirring occasionally.
Ladle chowder into four shallow bowls; top with cheese if desired and chives.
Originally Submitted
8/21/2011
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