Thick and Chunky Sausage Soup

Name: Thick and Chunky Sausage Soup
Total time: 5400 s
Cuisine: American
Ingredients: 1 lb ground pork sausage; 3 each diced red skin potatoes cooked just to being tender; 1/2 medium chopped onion; 2 cup water; 1 tsp dried basil or Italian seasoning, crushed; 1/2 tsp ground black pepper; 14 3/4 oz can cream-style corn; 1 1/2 cup frozen whole kernel corn; 1 1/2 cup evaporated milk; 1 Shredded cheddar cheese (optional)

duhartje @cook_3277416

Thick and Chunky Sausage Soup

duhartje @cook_3277416

Saved

Ingredients

1 hour 30 mins

1 lbground pork sausage
3 eachdiced red skin potatoes cooked just to being tender
1/2 mediumchopped onion
2 cupwater
1 tspdried basil or Italian seasoning, crushed
1/2 tspground black pepper
14 3/4 ozcan cream-style corn
1 1/2 cupfrozen whole kernel corn
1 1/2 cupevaporated milk
1Shredded cheddar cheese (optional)

Saved

Steps

1 hour 30 mins

1

In 4-quart Dutch oven, cook sausage over medium heat about 5 minutes or until brown. Drain off fat. Stir in cooked potatoes, the water, basil, and pepper.
2

Bring mixture to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
3

Stir in cream-style corn, whole kernel corn, and evaporated milk. Cook until heated through, stirring often. If desired, sprinkle each serving with cheese.