Ingredients
450 g bulk breakfast sausage
240 ml chopped onion
175 ml chopped celery
720 g 1/2-inch diced red potatoes
475 ml chicken broth
salt and ground black pepper to taste
1 can (400 g) whole kernel corn
1 can (400 g) cream-style corn
1 can (340 ml) evaporated milk
2.5 ml paprika
1.25 ml cayenne pepper, or to taste
Directions
Step 1
In a Dutch oven over medium-high heat, cook and stir sausage, onion, and celery until sausage is browned and crumbly, about 5 to 7 minutes. Drain and discard grease.
Step 2
Add potatoes, chicken broth, salt, and pepper to the sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Stir in whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, about 5 to 10 minutes.