Ketchikan resident shares corn and sausage chowder

Posted: Wednesday, October 01, 2008

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D.V., of Ketchikan, said when the weather turns chilly this is one of the first recipes she turns to. D.V. also entered this recipe in a Libertyville, Ill junior cooking competition years ago and won a microwave. Enjoy. Thanks, D.V., and keep the recipes coming!

Corn and sausage chowder

3 ears of fresh corn (2 cups kernels)

1 pound bulk pork sausage

1 cup chopped onions

4 cups potatoes cut in ½ inch dice

2 teaspoons salt

½ teaspoon dried marjoram

⅛ teaspoon freshly ground black pepper

2 cups water

1 (16-ounce) can cream-style corn

12 ounces evaporated milk

Garnish: chopped fresh parsley

Note: You can substitute the fresh corn with a canned peg corn or frozen corn.

1. Cook the corn in boiling water (if using fresh) sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.

2. Brown sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onions to the pot. Add the potatoes, salt, marjoram, pepper and 2 cups water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.

3. Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.

Garnish with parsley.

Yield: Makes 6 servings.

Tips, Tricks &Techniques

Here's a handy tip from M.D., of Juneau. She has a drawer in her kitchen that sports crumbled plastic produce bags. Determined to reclaim her drawer, M.D., fashioned a new system for storing plastic bags by stuffing them into an empty tissue box. A box will accommodate many, many bags, which are then easy to remove one at a time when the need arises. Great tip. Thanks, D.M.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.

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