Corn and Knackwurst Chowder
From: Chef Paulin, Moncton, New Brunswick, Canada
Comments: One of my aunts shared this recipe with me. Since then, I have been cooking it at least once a month!
Servings: 6
IngredientsPreparation
  • 1/4 cup [60 mL] salt pork dices
  • 1 cup [250 mL] onion dices
  • 1 cup [250 mL] celery dices
  • 2 cups [500 mL] potato dices
  • 2 cups [500 mL] water
  • 1 1/2 teaspoons [7.5 mL] dill
  • 1 teaspoon [5 mL] salt
  • 2 'knackwurst' sausages
  • 1 1/2 cups [375 mL] evaporated milk
  • 12 ounces [340 mL] corn kernels
  • 2 cups [500 mL] cream of corn soup concentrate
  • Over medium heat, brown salt pork dices until crisp.
  • Mix in onion and celery dices; cook for a few minutes.
  • Mix in potato dices, water, dill and salt.
  • Bring to a boil, cover and leave to simmer for 12 minutes.
  • Meanwhile, skin and thinly slice sausages.
  • Stirring, add evaporated milk, corn kernels, cream of corn soup concentrate and sausage slices to the soup.
  • Leave to simmer for 15 minutes more, and serve.