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.