Sausage And Grits Chowder
Sausage and grits chowder turns the classic Southern dish into a hearty soup. Featuring crispy chunks of ground breakfast sausage, tender grits, and chunks of potato in a comforting broth, shredded cheddar cheese and crisp toast complete bowl of goodness. Perfect for brunch or dinner!
Servings: 6
Calories: 461kcal
Ingredients
- 1 lb sausage
- 2 10.5 oz cans Cream of Potato soup
- 1 14.75 oz can creamed corn
- 3 cups milk
- 1 Tbsp Cajun seasoning
- 1/2 cup quick grits
- 1 1/2 cups chicken broth
Instructions
- In a small saucepan, bring 1 1/2 cups of broth to a boil. Stir in 1/2 cup of quick grits. Cover and reduce heat to low. Cook for 5 minutes, until grits are done, stirring often.1 1/2 cups chicken broth, 1/2 cup quick grits
- Brown sausage over medium-high heat in a 4- to 5-quart Dutch oven. Stir in Cream of Potato soup, cream corn, 2 1/2 cups milk and cajun seasoning. Stir in cooked grits. If soup is too thick, add more milk. Simmer over low heat until heated through, approximately 10 minutes.1 lb sausage, 2 10.5 oz cans Cream of Potato soup, 1 14.75 oz can creamed corn, 3 cups milk, 1 Tbsp Cajun seasoning
- Serve with toast & shredded cheddar cheese for garnishing.
Notes
- Make sure to stir the grits often as they cook.
- You can use other types of ground sausage if you prefer.
- I highly recommend avoiding skim milk in this recipe. It will not give you the creamy results you are after.
Nutrition
Calories: 461kcal | Carbohydrates: 38g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1528mg | Potassium: 627mg | Fiber: 2g | Sugar: 10g | Vitamin A: 949IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 2mg