Name: Sausage and Grits Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Sausage and Grits Chowder

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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.

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6-8 1x
Category: Soups

Ingredients

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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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/sausage-and-grits-chowder/