Making Smoked Sausage Chowder

Chowders are a great, hearty meal, but most contain either shellfish or seafood. Webster's Dictionary defines chowder as "a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions and other vegetables (as potatoes)". But here's a recipe for Smoked Sausage Chowder that doesn't contain one eensy-weensy bit of seafood. For those of you who don't have a taste for denizens of the deep, this is a real treat. If you want something smoky and hearty, try this recipe. You will need the following ingredients:

1 pound fully cooked, smoked sausage, halved and thinly sliced.

1 medium onion, thinly sliced

4 cups diced potatoes

3 cups water

2 Tbsps minced fresh parsley or 2 tsps dried parsley flakes

1 Tbsp minced fresh basil or 1 tsp dried basil

1 tsp salt

1/8 tsp black pepper

1 can (15 & 1/4 ounces) whole kernel corn, drained

1 can (14 & 3/4 ounces) cream style corn

1 can (12 ounces) evaporated milk

In a soup kettle, or dutch oven, over medium heat, cook the pound of sausage slices and the thinly sliced onion, stirring frequently. Do not burn, but cook until onion is opaque and tender and sausage slices are lightly browned.

Gradually add the 4 cups diced potatoes, 3 cups of water, 2 Tbsps of fresh parsley (or 2 tsps dried parsley), 1 Tbsp minced fresh basil (or 1 tsp dried basil), 1 tsp salt and 1/8 tsp black pepper, bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.

Add remaining ingredients; 1 can (15 7 1/4 oz) whole kernel corn and one can (14 & 3/4 oz) cream style corn, cook 5-10 minutes longer on low heat, until heated through. This chowder will make about 12 servings or 3 quarts of chowder. It freezes well, if you'd like to save some for a later time.