Corn Chowder & Sausage Corn Chowder

Preparation Time: 10 Minutes                                                 Makes 9 Servings.

Cook Time: 15 minutes to 8 hours depending on cooking method.                         

• 4 med.    All Purpose Potatoes peeled and cubed

• 1 cup      Matchstick or Shredded Carrots

• 1 Tbsp.    Cornstarch

• 1 can       Corn, Whole Kernel Niblet, 10 oz. 

• 1 can       Evaporated Milk

• 2 cups     Water

• 1 Pkg.      Corn Chowder Seasonings (attached)

• 2 Tbsp.    Butter Optional

• 1 lb           Sweet or Hot Italian Sausage - Optional

• 2 Tbsp.    Butter - Optional

Salt to taste.

If making Sausage Corn Chowder, brown sausages first, drain, and slice before adding to the soup.   

SLOW COOKER DIRECTIONS:  Prepare potatoes and place in slow cooker; add carrots, cornstarch, and blend.  Add corn, milk, water, and seasoning packet.  Cover and cook for 4 41/2 hours on high or 8-9 hours on low, until potatoes are fork tender.   

STOVE TOP DIRECTIONS:  Prepare potatoes and place in a large saucepan; add carrots, seasoning packet, and water.  Bring to a boil and cook for 10 12 minutes or until tender.  (Dont overcook, as the vegetables will continue to cook as the remaining ingredients are added).  Add corn and milk: continue to cook until thoroughly heated. 

If you like chowder a little bit thicker, mix 1 Tbsp. of cornstarch and enough water in a cup to form a thin paste, heat chowder to a slow boil, and add cornstarch mixture gradually, stirring constantly until chowder is desired thickness. 

Allergen Precautions: None Known