Saturday, February 14, 2015

Sausage and Grits Chowder

This dinner was so simple, Blockette, who is 9, prepared it for us with only minor supervision.

Sausage and Grits Chowder via Plain Chicken
1 lb bulk  breakfast sausage
2 cans Cream of Potato soup
1 (14.75 oz) can cream corn
3 c milk
1 Tbsp cajun seasoning (This was a bit spicy so reduce according to your tastebuds)
1/2 c quick grits (I only had regular grits, but they cooked in the same amt of time.)
1 1/2 cu water

In a small pan boil 1 1/2 c water. Stir in grits. Cover and reduce heat to low. Cook 5 min, til grits done, stirring often.Brown sausage over med-high heat in a 4- to 5-quart Dutch oven or large pot. Stir in Cream of Potato soup, cream corn, 2 1/2 c 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 min.

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