Simple Way to Make Award-winning Corn Soup with Sausage

Corn Soup with Sausage. Put the scraped cobs in a large, heavy pot or Dutch oven. Add the ham bone and water and bring to a boil. In a Dutch oven or soup kettle, saute onions, peppers and celery in butter until tender.

Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, corn soup with sausage. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Put the scraped cobs in a large, heavy pot or Dutch oven. Add the ham bone and water and bring to a boil. In a Dutch oven or soup kettle, saute onions, peppers and celery in butter until tender.

Corn Soup with Sausage is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Corn Soup with Sausage is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have corn soup with sausage using 3 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Corn Soup with Sausage:

1. Get 2 of eggs.
2. Get 1 can of corn cream.
3. Take of White pepper.

Add the potatoes, water, salt, marjoram and pepper. Add the corn, cream-style corn and milk; heat through. Add the onion, green pepper and green onions; saute until tender. Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage.

Instructions to make Corn Soup with Sausage:

1. Boil 3 cups of water in a pot. Then pour cream corn and sausage. Cook it for 10 mins then drop egg season with white pepper..

Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Add the cream-style corn, whole-kernel corn, and the evaporated milk. In a large soup pot, over medium high heat, cook and crumble the sausage. Bring to a boil and then reduce to a low simmer.

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