Corn Chowder with Sausage

A hearty and creamy meat, potato, and corn chowder.

Step: 1

Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender.

Step: 2

Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes.

Step: 3

Stir in the cans of corn and the evaporated milk. Heat through, and serve.

Per Serving: 634 calories; protein 19.5g; carbohydrates 61.7g; fat 36.4g; cholesterol 69.7mg; sodium 1377.4mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.