Turkey Sausage Corn Chowder–Jodie Griffin
This recipe came from my mother-in-law, although I’ve modified it for my family. We use turkey sausage instead of pork, reduced sodium vegetables, and more potatoes than the original. It’s a healthy, hearty meal!
Turkey Sausage Corn Chowder
1lb turkey sausage links, casings removed
1 medium onion, chopped
4 medium potatoes
2 cups water
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 14 ¾-ounce can creamed corn (reduced sodium)
1 15 ¼ -ounce can whole kernel reduced-sodium corn, drained (I don’t use a whole can – maybe half)
1 12-ounce can evaporated milk (can also use skim evaporated milk)
1. In large pot, cook sausage over medium high heat for 5 minutes. Add onion and cook for about 5 minutes more.
2. Add potatoes, water, seasoning, and pepper and stir. Bring to boiling, reduce heat. Simmer covered about 20 minutes (until potatoes are tender).
3. Stir in the corn, creamed corn, and evaporated milk. Heat through.
Leftovers freeze fairly well, although potatoes can get mushy in freezer.
When it comes to sex, Bella Massey wants a man who’ll get down on his knees and beg. And although she’s got the hots for firefighter Marcus Aiello, she can’t believe an alpha male like him could have a submissive bone in his body.
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