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Sausage Corn Chowder

By: Sharon Wallace

"This hearty soup is a meal in itself when served with a salad and bread. For a spicier flavor, I sometimes substitute Mexicorn for the whole kernel corn."

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 (7 ounce) packages fully cooked sausage links, cut into slices
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
2 1/2 cups milk
2 cups fresh corn
2/3 cup sliced green onions
1/2 teaspoon hot pepper sauce
1 cup shredded Swiss cheese

Directions

Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain. Add soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.