|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 6 | servings 2 oz | Italian Sausage - Hot | 12 | Potato small (1-3/4" to 2-1/2" dia) | 4 lbs Potatoes, red, flesh and skin cubed | 1 | onion | Large onion, chopped | 2 | cups | 2% milk or skim | 1 | can (10.75 oz) | Cream of chicken condensed soup low sodium | 2 | Usda default (100 gm - 4 oz) | Sour cream, light (1 cup total) | 2 | cups | corn kernels, fresh | 1 | teaspoon | thyme, dry, ground | 1 | teaspoon | basil |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a large skillet with a lid or a dutch oven brown the spicy sausage (1 tube of Jimmy Deans Hot works well). | | 2 | When the sausage has only a slight amount of pink remaining add the cubed potatoes and spices, stir into the sausage. Continue to stir over the next 8-10 min until the potatoes are tender yet firm (not mushy). | | 3 | Add the onion and mix in. Cook for 3-5 min until the onions become tender. | | 4 | While the onion is cooking: Combine the other ingredients in a stock pot or large soup pot. | | 5 | Add the sausage/potato mixture into the stock pot and simmer for 20 min. |
|
