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Ingredients
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1 pound bulk breakfast sausage
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1 cup chopped onion
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¾ cup chopped celery
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3 cups 1/2-inch diced red potatoes
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2 cups chicken broth
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salt and ground black pepper to taste
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1 (14 ounce) can whole kernel corn
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1 (14 ounce) can cream-style corn
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1 (12 fluid ounce) can evaporated milk
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½ teaspoon paprika
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¼ teaspoon cayenne pepper, or to taste
Directions
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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.
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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.
Nutrition Facts (per serving)
445 | Calories |
22g | Fat |
46g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 445 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 9g | 44% |
Cholesterol 62mg | 21% |
Sodium 1146mg | 50% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 4g | 15% |
Total Sugars 13g | |
Protein 19g | 39% |
Vitamin C 15mg | 16% |
Calcium 207mg | 16% |
Iron 2mg | 12% |
Potassium 983mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.