Description
This hearty Sausage & Corn Chowder combines creamy grits, savory sausage, and sweet creamed corn for a comforting and flavorful meal perfect for a cozy dinner. The chowder simmers with Cajun seasoning to add a touch of spice, making it a satisfying dish that comes together quickly on the stovetop.
Ingredients
Scale
Main Ingredients
- ½ cup quick grits
- 1½ cups chicken broth
- 1 lb sausage
- 2 (10.5-oz) cans Cream of Potato soup
- 1 (14.75-oz) can creamed corn
- 3 cups milk
- 1 Tbsp Cajun seasoning
Instructions
- Cook Grits: In a small saucepan, bring the chicken broth to a boil. Stir in the quick-cook grits, then cover and reduce the heat to low. Cook for about 5 minutes, stirring often until the grits are fully cooked and thickened. Remove from heat and set aside.
- Brown Sausage: In a Dutch oven, brown the sausage over medium-high heat until fully cooked and crumbled. This will develop rich flavor and ensure the meat is properly cooked.
- Add Soup and Corn: Stir in the cream of potato soup, creamed corn, milk, and Cajun seasoning into the browned sausage. Mix thoroughly to combine all ingredients evenly.
- Incorporate Grits: Add the cooked grits into the Dutch oven with the sausage mixture. Stir well to blend all the components into a smooth chowder.
- Simmer Chowder: Reduce heat to low and simmer the chowder, stirring occasionally, until it is heated through completely—about 10 minutes. This allows flavors to meld and the chowder to thicken slightly.
- Adjust Consistency: If the chowder is too thick, gradually add more milk or chicken broth until the desired consistency is achieved. Stir well before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- For a spicier chowder, increase the Cajun seasoning to 1.5 tablespoons.
- Serve with crusty bread or cornbread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Use low-fat milk to reduce calories if desired.
