Small Recipes...Sausage Chowder for 2

My husband wants this recipe again…soon!  He says “It’s a keeper for sure”.  I liked it because of the taste and because I always keep the ingredients on hand for other cooking so I can make it at the last minute, and it’s ready in less than a half hour.  I cut it down from 8 to 2 servings.
To make it simpler on a busy weekday, I used frozen Southern-style hash browns; potato cubes that are non-GMO, gluten-free, with no added salt, fat or sugar from Mr. Dell brand.  I keep them in my freezer all the time. I can make a number of different recipes with no potato waste or spoilage.  I also used my own frozen onions and corn, so the only prep work I had was slicing some carrots.  It’s also a good way to use up some fresh potatoes.
The original recipe calls for evaporated milk; I used whole milk with a little ultragel or cornstarch as I didn’t want to find a use for the remaining evaporated milk from the can.
I used pork sausage I had pattied up in 1 ounce patties so I cooked them from frozen and broke them up a little, add the frozen potatoes and onion and the fresh diced carrots and simmered them in the water.  After 15 minutes I added the frozen corn and thickened milk, and then the cheese and cooked another 5 minutes or so until nice and creamy.

    Sausage Chowder for 2  (Gluten free)
  4           ounces  pork sausage
     1/4    medium  onion -- thinly sliced or diced
  1           cup  diced potatoes
     1/2    cup  diced carrots
     3/4    cup  water
     1/2    tablespoon  minced fresh parsley or dried parsley
     1/4    tablespoon  minced basil
     1/4    teaspoon  salt
    1/16   teaspoon  pepper
     1/2    cup  corn
  3           ounces  whole milk
  2           tablespoons  UltraGel or cornstarch -- blend into milk
  2           ounces  American or Velveeta cheese
In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, carrots, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and let simmer for 15 to 20 minutes or until potatoes are tender. Add remaining ingredients, cook 5 to 10 minutes longer or until heated through.

The cookbook is published by the "Iowa Food & Family Project" and you can download it in PDF form here:  Iowa Food and Family Cookbook                 


  1. I like the tips you shared about the keeping the potatoes in the freezer for recipes like this. This looks like a good recipe, thank you. And thank you for the link to the cookbook as well.

  2. Looks good! Always glad to see your small recipes. Thank you.

  3. Looks Delicious
    Thanks for the tips as well

  4. I made this. It was great! Thank-you

    1. Excellent! Glad you liked it...I make it pretty regularly in the winter now.


Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.