Sausage Corn Chowder


1 pound seasoned bulk pork sausage

1/2 cup chopped onion

2 10-1/2 oz. cans condensed cream of chicken soup

2 soup cans of milk

1 quart (4 cups) frozen corn (whole kernel canned corn is an alternative)

8 oz. processed American cheese

1/2 teaspoon hot pepper sauce


1. In a Dutch oven over medium heat, brown the sausage.

2. Add the onion and cook until it is soft. Spoon off fat.

3. Stir in remaining ingredients. Heat through, stirring occasionally.

Yield: 8 servings (this recipe could easily be halved).

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