- 1 pound bulk breakfast sausage
- 1 cup chopped onion
- 3/4 cup chopped celery
- 3 cups 1/2-inch diced red potatoes
- 2 cups chicken broth
- salt and ground black pepper to taste
- 1 (14 ounce) can whole kernel corn
- 1 (14 ounce) can cream-style corn
- 1 (12 fluid ounce) can evaporated milk
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper, or to taste
- Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
05/07/2018
recipepes.com
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