I know it is feeling like spring here, but I’m one who loves to eat soup year round. Especially in the late summer/early fall – when all of the garden produce is really good. And even though this is more of a cold weather soup, I know that even though the weather here has been nice, we still have a few chilly days in store that this would be perfect for!
I wasn’t going to post about this soup because the photo isn’t that great, but the way my husband ate this up – I knew I had to share!! I actually was worried that he wouldn’t like this one because it has potatoes, and he’s not the biggest potato fan. But I believe we had the whole batch of this eaten up within 24 hours!!
- 1 lb. bulk pork sausage
- 2 medium onions, coarsely chopped
- 3 cups potatoes, cut into ½ inch cubes
- 2 cups chicken broth
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 15¼-ounce can whole kernel corn, drained
- 1 14¾-ounce can cream-style corn
- 1 12-ounce can evaporated milk
- In a 4- to 5-quart Dutch oven, cook sausage and onion until sausage is browned and cooked through. Drain well.
- Stir in potatoes, broth, salt, and pepper. Bring to a boil and then reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender.
- Stir in both cans of corn and evaporated milk. Cook until warmed through.
- Garnish with chives if desired.