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Sausage and Grits Chowder
I grew up in Minnesota, so it took until after I graduated high school to even try grits for the first time! Grits are made from corn that’s been ground until coarse and then boiled. It has a similar consistency to porridge or polenta. In this recipe, the grits add a rich, thick texture that makes this a superb stand-alone dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6-8 1x
- Category: Soups
Ingredients
Scale
- 1 pound bulk turkey sausage
- 2 tablespoons all-purpose flour
- Freshly ground black pepper
- 1 (15-ounce) can creamed corn
- 2–3 Yukon Gold potatoes, diced
- 3 cups whole milk
- 1 (15-ounce) can low-sodium chicken broth
- 1 tablespoon Cajun seasoning
- 3 cups quick grits
- 1/2 cup shredded white cheddar cheese
Instructions
- In a large pot, brown the sausage over medium-high heat. Drain the excess fat and sprinkle with flour and plenty of pepper. Stir well and cook until all the flour has been absorbed, about 3 minutes.
- Stir in the creamed corn, potatoes, milk, broth, and Cajun seasoning. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are tender.
- Just before serving, prepare the grits according to the package directions. Stir in the cheddar cheese until melted.
- Ladle the sausage chowder into bowls and top with a generous scoop of grits. Serve.
