Description
A spicy, hearty, and easy-to-make soup with tender chunks of sausage, potatoes, and corn. Can be made without cayenne to cater to the kids.
Ingredients
- 1 pound bulk breakfast sausage
- 1 cup chopped onion
- ¾ cup chopped celery
- 3 cups 1/2-inch diced red potatoes
- 2 cups chicken broth
- salt and ground black pepper to taste
- 1 (14 ounce) can whole kernel corn
- 1 (14 ounce) can cream-style corn
- 1 (12 fluid ounce) can evaporated milk
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, or to taste
Instructions
- Heat a Dutch oven over medium-high heat. Cook and stir sausage
- onion
- and celery in the hot Dutch oven until sausage is browned and crumbly
- 5 to 7 minutes; drain and discard grease.
- Mix potatoes
- chicken broth
- salt
- and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft
- about 10 minutes. Add whole kernel corn
- cream-style corn
- evaporated milk
- paprika
- and cayenne pepper; simmer until heated through
- 5 to 10 more minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6