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Sausage Corn Chowder
Ingredients
6 medium potatoes, cubed
1 lb. fresh Grady Ranch sausage links
14 oz. chicken broth
17 oz. cream style corn
1 - 11 oz. can of niblets corn with liquid
1 - 10 3/4 oz. can of cream of chicken soup, undiluted
1 pint of half and half
Preparation
Boil potatoes in salted water till done.
Brown sausage and drain. (We cook 30 minutes in oven then slice sausage into cubes.)
Combine all ingredients except half and half. Heat chowder mixture till hot. Add half and half and simmer until hot.
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Freezes well.
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