Liz’s Cheesy Potato-Corn Chowder
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