Corn Chowder With Sausage and Potatoes

By Coppermouse

Ingredients

• 1 pound bulk Italian sausage or country-style sausage
• 1 cup chopped onion
• 1/4 cup flour
• 2 1/2 cups chicken broth
• 2 cups diced gold or red-skinned potatoes
• 2 cups frozen corn kernels
• 1 small can (8 ounces) cream-style corn
• 1/4 teaspoon freshly ground black pepper
• dash hot sauce
• 2 cups half and half or whole milk
• 1 tablespoon butter
• 1/2 teaspoon salt, or to taste

Preparation

Step 1

In a large Dutch oven or saucepan over medium heat, brown the sausage with onion until sausage is browned and onion is lightly browned and tender. Stir in the flour until blended into the mixture. Add the chicken broth and stir to blend. Add the diced potatoes, corn and cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently. Cover and continue cooking, stirring occasionally, until potatoes are tender. Add the half-and-half (or milk) and stir in butter. Taste and add salt, as needed.