Mississippi on the Menu
Most of the corn you see growing in the fields across Mississippi is field corn that is used for feeding animals and in ethanol production. Sweet corn harvested by Mississippi Farm Families is mostly consumed as fresh corn ears. In 2015, the value of corn production to our state was $343 million.
Mississippi corn provides good nutrition for our Mississippi families. Corn is cholesterol free. It’s a good source of Vitamin C, Vitamin A, potassium, thiamine, fiber and is very high in antioxidants. Corn on the cob and cut corn are 100% whole grain.
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Enjoy making this sweet corn chowder for your family’s dinner.
Corn Sausage Chowder
1 lb. bulk pork sausage
1 c. coarsely chopped onion
4 c. peeled potatoes cut in ½ inch cubes
2 c. water
1 t. salt
½ t. dried marjoram, crushed
1/8 t. black pepper
1 (17oz.) can whole kernel corn, drained or 2 c. frozen corn, thawed
1 (17oz.) can cream style corn or 2 c. frozen cream style corn, thawed
1 (12 oz.) can evaporated milk
In a Dutch oven or stock pot, cook the pork sausage and until the sausage is brown and the onion is tender. Drain mixture on paper towels.
Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes until potato is tender.
Add the cream style corn, whole kernel corn, and the evaporated milk. Heat through. Makes 6 servings.
Information prepared by Nancy Freeman, Consultant, email@example.com
Information provided by Farm Families of Mississippi, farmfamilies-staging.pntmsip1-liquidwebsites.com