“Spicy” Sausage Corn Chowder
You know those dishes that taste wonderful, so you mentally pat yourself on the back and think “This is fantastic!” and vow to make them again soon? And then, you have leftovers the next day, and you end up mentally patting yourself on the back all over again because the leftovers are even more fantastic on the second day than the original recipe? Maybe that’s just me… In any case, I had those exact thoughts on Sunday and Monday when I made this chowder. I was never a fan of corn chowder when I was kid. I didn’t like the thin white broth that went with it. The thing about this chowder is that it has a tomato cream base, and it is nice and thick, which is how I prefer my chowders. You can make it as spicy (or not spicy) as you want depending on the type of sausage you use. I didn’t happen to have any hot Italian sausages when I decided I wanted to make this, so I used some sweet basil sausages I got on clearance at Loblaw. I have also used mild Italian sausages with great results.