Search recipe:
- Comforting Corn Chowder
-
- 1/2 lb Italian sausage
- 1/2 cup onion, chopped
- 2 tsp garlic, minced
- 2 cup milk
- 1 (10 ounce) can cream of mushroom soup
- 1 cup sweet corn
- 1 medium tomato, chopped
- 4 oz can green chilies, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp cayenne pepper
- 1 cup Monterey jack cheese, shredded
- Directions
- In a large sauce pan or Dutch oven, cook sausage, onion, and garlic until sausage is no longer pink and onions are tender. Drain fat from pan. Stir in milk, cream soup, corn, chopped tomato, chilies, cilantro, and cayenne pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes, stirring often. Add cheese; cook and stir until cheese melts. Garnish with more cheese if desired.
- Provided by:
- Lynn Rogers, Farm Credit Leasing
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