Cheesy Sausage Corn Chowder

Recently I had part of a roll of breakfast sausage and some Colby/jack cheese that I needed to use up.  It seems as though I have needed to “use up” quite a lot of food lately.

I needed to make soup for lunches so thought that using the sausage and cheese as a base for some chowder sounded good.  I add all the veggies that I like in a chowder and came up with a soup that was comforting and good on a cool fall day.

Cheesy Sausage Corn Chowder
1 lb. breakfast sausage (I use roll sausage and had about 3/4 lb.)
2 ribs celery, finely chopped (about 1/2 c.)
1/2 c. chopped onion
1/3 c. chopped red pepper
1 large potato, peeled and cut into 1/2 inch dice
2 c. chicken broth
1/2 t. thyme
1 bay leaf
1 qt. milk
1 can (15 oz.) cream style corn
1 c. water
1/3 c. flour
4 oz. Colby/jack cheese, diced

Brown sausage in a large saucepan and pour off any excess fat.  Add veggies and cook about 5 minutes.  Add potato, chicken broth, thyme and bay leaf.  (Add a bit of water if broth does not cover completely.)  Bring to a boil, reduce heat and simmer until potatoes are tender, about 10 minutes.  Stir in cream corn and milk.  Cook until heated through but do not boil.  Stir in cheese until melted.  Measure water into a glass measuring cup.  Add flour and mix until smooth.  Slowly add to soup, stirring until soup thickens to chowder consistency.  Add a bit of milk if soup becomes too thick.  Heat through.  Remove bay leaf and serve.  Makes about 8 servings.

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Cooking with the Journal-Tamale Casserole

This casserole was a favorite of my children when they were growing up so I made it often.  It makes a lot so leaves leftovers for my husband to eat on the nights that I work. It is a perfect dish to take to a potluck or other get-together dinner.  The use of the tamales makes it different than many ground beef casseroles.  I use Nalley's Tamales, a brand available here in the northwest.  The casserole is quick, easy, and can be made with pantry shelf ingredients.  If you have already browned up ground beef in your freezer, this is a snap to make.  You may, in fact, make this without the ground beef and use two cans of tamales.  It works just fine.  I have also omitted the noodles from time to time.

Tamale Casserole

Family Favorites from Country Kitchens

Farm Journal Books, 1973

1 lb. ground beef

1/2 c. chopped onion

1/2 c. chopped red or green pepper (omit if you don't like this)

1 (15 oz.) can tamales, cut into 1-inch chunks

1 (1 lb.) can red kidney beans, drained or 1 (1 1b.) can chili beans, undrained

1 (1 lb.) can cream-style corn

2 (8 oz.) or 1 (15 oz.) can tomato sauce

4 oz. wide noodles, cooked and drained

2 T. Worcestershire sauce

1 T. chili powder

 1/2-1 t. cumin (not in original recipe, but I use it)

1/2 c. shredded Cheddar cheese

Brown ground beef in skillet until meat begins to turn color.  Add onion and pepper.  Saute' until meat is well browned.  Set aside.  Open the can of tamales, rinse the sauce from the tamales, and remove the papers that they are wrapped in.  Cut tamales into 1-inch pieces.  Combine the tamales, beans, corn, tomato sauce, noodles, Worcestershire sauce, and chili powder and cumin in a large bowl.  Add ground beef and mix well.   Turn into greased 3-qt. casserole or 9x13-inch baking dish.  Top with cheese.  Bake in 375 degree oven 35 minutes or until hot and bubbly.  Makes 6-8 servings.

I am sharing this recipe at Potluck Sunday at Mommy's Kitchen.

Tomorrow:  Ingredient Spotlight-half n' half/cream