Sausage & Grits Chowder

A few months ago, I had lunch at a new place in town. I got the soup and sandwich. The soup was full of sausage, corn and grits. It was delicious. I had never had a soup with grits in it. I knew I had to try and recreate it at home.

Flash forward a few weeks. I received an email from a Plain Chicken reader, Kerri, for a soup that her family loved. It sounded like I could tweak it to make it similar to the soup I had at lunch. I added some cajun seasoning and cooked grits to the soup and it was delicious! Chicken Legs raved about this dish. We reheated it for lunch, and it was equally delicious. You might need to add some milk when you are reheating it, the grits really thicken everything up when cooled.

Sausage and Grits Chowder
serves 6-8
(Printable Recipe)

• 1 lb sausage
• 2 cans Cream of Potato soup
• 1 (14.75 oz) can cream corn
• 3 cups milk
• 1 Tbsp cajun seasoning
• 1/2 cup quick grits
• 1 1/2 cups water

In a small saucepan, bring 1 1/2 cups of water to a boil. Stir in 1/2 cup of quick grits. Cover and reduce heat to low. Cook for 5 minutes, until grits are done, stirring often.

Brown sausage over medium-high heat in a 4- to 5-quart Dutch oven. Stir in Cream of Potato soup, cream corn, 2 1/2 cups milk and cajun seasoning. Stir in cooked grits. If soup is too thick, add more milk. Simmer over low heat until heated through, approximately 10 minutes.




 

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