I’m back again! Today’s post is a tribute to my friend’s late husband. He was a fabulous cook, and the self-proclaimed “Kingochowdah”. He used to cook for numerous church events, and his food always was superb. I decided, in his honor, to make his award-winning “Potato, Corn, Sausage and Cheese Chowder”. It’s absolutely delicious, and I was actually able to make it have slightly (but seriously, only slightly) fewer calories. Here’s his recipe:

Potato, Corn, Sausage and Cheese Chowder

• 2-3 cups unpeeled and diced potatoes (red or white)
• ~1 cup sliced carrots
• ~1 cup sliced celery
• 2 medium finely diced onions (I used scallions because of an onion intolerance, and it still tasted great!)
• ~4 cloves minced garlic
• ~1 tsp olive oil (his recipe says “a little” but this is about how much I used)
• 1 cup diced red bell pepper (optional)
• 1 cup diced green pepper (optional)
• ~1 cup sliced mushrooms (optional)
• 1-2 cups corn (if frozen, thaw first)
• 15 oz. creamed corn (I omitted this to save on sodium and calories)
• 2 cans chicken broth (I used low-sodium)
• 1 lb cooked sliced sausage
• 1 tbsp fresh chopped basil
• 1 tbsp fresh chopped parsley
• 1 tbsp salt (I didn’t use that much salt, maybe more like 2 tsp)
• 1 tsp black pepper
• 1-2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2-3 cups grated cheddar cheese
• 12 oz. evaporated milk

Sautee the carrots, celery, scallions, and garlic together in the olive oil until they are wilted but not browned. To do this, you’ll need to cook the carrots and celery for a few minutes before adding the garlic and onions, because they’re much harder veggies. Then, cook the sausage if needed. Add all the ingredients except the cheese and evaporated milk into a large crock pot.

Cook it on low for 7-9 hours, or on high for 4 hours. Then, add the cheese and evaporated milk and cook further until the cheese is melted.

Then, ladle and enjoy!

The way I made this chowder, it’s lower sodium and has fewer calories. It’s also less thick than the original recipe because I didn’t add the creamed corn. That didn’t make it any less delicious, though! I promise you’ll love it.

The Kingochowdah was dedicated to community and making sure everyone was well-fed. He is well-deserving of his culinary accolades, and certainly left a delicious legacy behind! For more of his recipes, feel free to visit www.kingochowdah.com and order his cookbook. You won’t be disappointed! Happy eating!