I have been making this quick chowder for at least a decade. It pulls together in a couple minutes and is lower in fat – but doesn’t taste like it. The creamed corn gives it the feel of cream. And yes, do use smoked cheddar – it adds the flavor this chowder needs. Serve with a loaf of crusty bread of course!
Corn and Potato Sausage Chowder
1 1/2 cups low fat dairy milk
1 can (14 to 15-ounces) cream style sweet corn
6-ounces sausages, chopped (any flavor)
1 can (14 to 15-ounces) whole new potatoes, drained and chopped
1 can (14 to 15-ounces) sweet corn, drained
1 Tbsp dried chives
1/4 tsp fresh ground black pepper
1 cup (4-ounces) shredded Tillamook smoked cheddar
Over medium heat, in a large saucepan stir the milk and cream corn together. Add in the sausage, potatoes and kernel corn. Stir in the chives and pepper. Heat through till hot, stirring occasionally.
Remove from the heat and stir in the cheese till melted. Taste and season as desired.
Serves 3 to 4.