Yields approximately 5 cups
6 oz Luxemburg Sausage, cut into bite sized pieces*
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
2 cups whole kernel corn, I prefer frozen, but canned works too. Drain if canned.
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, warm some oil and brown sausage over medium heat to give it a nice color. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir over medium-high heat until tender.
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
Add corn, milk, salt, pepper, potatoes and reserved potato water to the saucepan; heat through. Stir in sausage and onion.
*Make a double batch of soup to use entire ring of Luxemburg Sausage
Luxemburg Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.