Sausage, Corn, and Potato Chowder

So I have a whole list of things I was thinking of starting this week off with. This wasn't one of them. Seems all my pictures are still on the camera. But they are all on the camera that I have to have my husband around to tell me the steps for getting them off. And he's busy tonight. So I will share another soup recipe with you! I actually haven't shared one in awhile, and the weather is perfect for it here. I said before that White Chicken Chili is currently Brian's favorite, but this one ranks right up there and has been a winter staple in our house since graduate school days in New Orleans quite a few years ago! My kids all eat this soup really well, too. We like eating it with bread or just plain old crackers.

Sausage, Corn, and Potato Chowder
1 lb bulk sausage
1/2 cup onion, chopped
1 tsp salt
2 cups chopped potatoes (put 3 if you want, it won't matter!)
1/2 tsp pepper
1 tsp basil
Water
1 can whole kernel corn (or 1 1/4 cups), drained *see below
1 can creamed corn (or sub 1 can regular or 1 1/4 cups)
1 can evaporated milk (14 oz can)

In a large pot, brown sausage with onions; drain grease. Add potatoes, salt, pepper, and basil and barely cover with water.

Bring to a boil. Cover pot and simmer 15-20 minutes, or until potatoes are done. Stir in corn.

Add milk and adjust salt to taste if needed.

Heat thoroughly and serve!

Notes: A can of creamed corn just has extra sugar and some cornstarch. But I don't notice that it makes a difference in the final product. Feel free to just use 2 cans of regular corn. Sometimes I used to pulse one can in the blender a bit--not to puree, but just to "cream" it slightly and make some smaller bits of corn. I wouldn't bother though really. You can add a tiny bit of cornstarch to the soup, but even when you use the creamed corn, it doesn't thicken the soup. Again, I don't bother. I have also just cut fresh corn off about 3 small ears of corn and thrown it in at the same time as the potatoes and not even used canned corn or creamed corn. Anything works really! This soup is great with the basic breakfast sausage recipe I linked you to in the ingredient list. I have substituted regular milk for the evaporated milk, but it isn't quite as good--not as thick and creamy. But if you don't have evaporated available, then go for it! I buy it in the wet market near my house from the lady that sells vinegars, soys, spices, etc for about Y7-8 a can.