I love soups, stews, and chowders....at any time of year!
I threw this chowder together and it was eaten so fast. This is definitely a keeper for me to fix again! I like to make things from scratch and try to steer away from canned soups, but this one does have cream of mushroom soup in it. When I make this again I will probably make my own mushroom soup (which I love to make anyway).
1 can (14.75 oz.) Del Monte Whole Kernel Fire-Roasted Corn Blend, drained
2 cans (14.75 oz. each) Del Monte Sweet Corn Cream Style use all of it.
Sea salt to taste (may not be necessary, but taste the food first before adding)
In a medium pot, boil potatoes for about 15-20 minutes or until fork tender. Boil these while fixing the other. By the time you get ready to put the potatoes in, they should be done. Make sure to drain and set aside.
In a large pot, over medium heat, add butter, onions, garlic, bacon, breakfast sausage, smoked sausage, and mushrooms. Fry and crumble the breakfast sausage until no longer pink. Cook this down for about 25 minutes. Stirring often.
Add mushroom soup, milk, hot sauce, adobo seasoning, onion powder, garlic powder, black pepper, drained corn, and cream corn. Mix well. Let cook for 10 minutes. Stir often.
Add potatoes and fold into the chowder mixture. You don’t want to stir too hard because you don’t want to mash the potatoes.
Add salt to taste, if needed.
Stir to combine and simmer on low heat for 20 minutes, making sure to stir often.