A few years ago a friend of mine was dining out in a restaurant in the Kansas City area and had, what she felt, was one of the best bowls of soup she’d ever tasted. She made note of what ingredients she could and then went home and set out to try to duplicate the flavor. After some trial and error, she finally came up with a homemade bowl of chowder she felt adequately replicated what she had experienced. While her mother was visiting, she made the chowder for her and then passed the recipe along, and that’s how it ended up in my hands.
Since that time it’s become a favorite at our house, and I’ve passed the recipe along to many friends and family. My husband, who isn’t normally a “soup guy,” starts making requests for this as soon as cooler weather starts moving in, and I’ve made a couple of pots full already this fall.
This version of sausage and corn chowder gets an A+ on all accounts: It’s super flavorful, uses common ingredients and is quick and easy to throw together. Additionally, you can easily double the recipe if needed, you can transfer it to a slow cooker and transport it for a potluck dinner, and it also warms up even better the next day. What’s not to love?
Marchelle Walter Brown enjoys cooking for her family and using her mother’s recipes.