- 2 pkg. pork sausage
- 2 cans corn, drained
- 2 sm. cans cream of potato soup
- 1 can cream of potato roasted garlic soup
- 1 med. or lg. yellow onion, diced
- 1 qt. half and half
- 1 qt. 2% milk
- 1 tsp. butter (for sauteeing)
- salt and pepper to taste
In a large frying pan, sautee onion in butter until just beginning to turn translucent. Add sausage and reduce heat while allowing to slowly brown and carmelize, about 30-45 minutes. Drain and set aside. Meanwhile, bring the rest of the ingredients to simmer in a large stock pot, then add sausage and onion. Bring to a slight boil, stirring frequently, then reduce heat to simmer and cover, stirring occasionally for at least one hour. Salt and pepper to taste. Can also be made very easily in your Crockpot!
Serve with crusty french bread. Some nice add-ins are: 1 small can green chiles, drained, or crumbled bacon, or substitute two cans cream of potato for two cans cream of broccoli.