"Liz's Cheesy Potato-Corn Chowder (with Sausage)" Recipe

I went over to my best friend's house while I was in high school still, and they made this recipe for dinner. I probably had fourths, this recipe is THAT good. You will LOVE this :) It's absolutely delightful! I plan on making this for my wonderful husband for lunch today. Trust me, you will NOT regret making this! You can thank me after. ;)

Liz’s Cheesy Potato-Corn Chowder

(with sausage)

(Revised 6-09)

1 lb. Polska or Smoked Sausage (I prefer Hillshire Farms Lite or Regular)

9 cups water (you can substitute 1-2 cups milk, if desired)

2 2/3 c. (or 11 oz. pkg.) Bear Creek Chunky or Creamy Potato Soup Mix

*2 cups diced potatoes (*optional if using Chunky Potato Soup Mix)

3 cups frozen corn (or 2 cans niblet corn with liquid-and omit 1 cup of the water above)

1 8 oz. jar Cheeze Whiz (Lite or Regular)

Cut sausage into bite size pieces. Saute sausage pieces in a large pot to bring out the flavor.

Remove sausage into a bowl and cover. Leave drippings in the pot.

Add water and milk to the pot and bring to a boil.

Whisk in potato soup mix. (If you are using creamy potato soup mix, dice 2 cups of potatoes and add to soup.)

Simmer 10 minutes.

Add Cheese Whiz and corn to the soup.

Add sausage to the soup.

Simmer 20-30 minutes.

Add more water or milk as needed if soup gets too thick.

Serve hot with cornbread or rolls.

Source: Edye MacTaggart

Adapted from original recipe of Liz Livingston