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Chunky Corn Chowder

Mom had me and then twins 18 months later and soup was her go to supper. In the pediatrician's office one day I found this recipe. A quick stop by the grocery and I had supper ready in 30 minutes. It became my go to meal also."


1 can of whole Kernel Corn
1 can of cream corn
1 can of Evaporrated Milk (12 oz. size)
1 can of Cream of Celery soup
1 large potato cut in bite sized chunks
1 cup of chopped onions
1 cup of chopped celery
1 pound of kielbasa or other sausage
1-2 Tablespoons of Dill Weed (to your taste)
Salt and Pepper to taste


In a large pot (3 quarts) place the cut up fresh vegetables and just cover with water and simmer until tender.

While these are cooking slice the sausage into slices-about 1/4 inches.

Add the 4 canned items one at a time stirring in as you add them.

Bring just to a boil and add the sausage.

Bring just to a boil again and add the dill weed, salt and pepper and stir in and serve.

I usually don't add any salt as I find the sausages to be salty enough.

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6 generous servings

Nutritional Information
Per Serving

no nutrition information available

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