A rich creamy chowder with corn and sausages

This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood. I am especially fond of it served with crab cakes.


(Serves 6-8)


  1. In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion.
  2. Sautae onion in reserved fat until tender, about 5 minutes.
  3. Gradually stir in the flour. Add stock and water, stirring constantly.
  4. Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper sauce to taste. Heat to boiling.
  5. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.
  6. Add milk and cook until soup is heated through, and potatoes are tender.
  7. Top with butter, and serve.


Difficulty: easy.
Time: 10 minutes preparation, 45 minutes cooking.
Precision: approximate measurement OK.


Steve Fritzinger 
Computer Consoles Inc., Reston, Virginia, USA 
Recipe last modified: 8 Apr 87

Original header

Path: decwrl!recipes
From: jsf@rlgvax.uucp (Steve Fritzinger)
Newsgroups: alt.gourmand
Subject: RECIPE: Corn and sausage chowder
Message-ID: <11800@decwrl.DEC.COM>
Date: 9 Oct 87 05:16:29 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Computer Consoles Inc., Reston, Virginia, USA
Lines: 64

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