Camp traditions / north aire market Blog

Nov 01 2011

Sausage Chowder

•    1 package Camp Traditions Garlic Potato Soup
•    1 pound sausage (turkey, elk, venison)
•    1 T oil
•    2 cans whole kernal corn, drained (frozen corn can be used)

Cut sausage into small pieces (or remove meat from casing) and brown in heavy skillet with oil. Drain.
Prepare soup according to instructions on package. When soup starts to simmer, add cooked sausage, and drained corn. Blend well. Simmer 30 minutes. 

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