Carter’s Camp – Corn Sausage Chowder

A favorite chowder for deer camp – especially if you use homemade sausage you made yourself. If you are in the market for a meat grinder, check out Weston Products. They are the only grinder I ever use – durable and certified for pro use, so hey, should work well in your kitchen.

Carter’s Camp – Corn Sausage Chowder


  • 1 lb Pork Sausage deer sausage optional
  • 5 Strips of Bacon
  • 1 Cup coarsely cut Onions Vidalia Sweet
  • ½ Cup Bell Pepper Mixed Green and Red
  • 1 Cup Peeled Potatoes cut into ½ in. cubes
  • 2 Cups of Water
  • 1 tsp Salt garlic salt optional
  • ½ tsp Dried Marjoram Crushed
  • ½ tsp Ground Pepper
  • 1 17 oz can Cream Corn
  • 1 17 oz can Whole Kernel Corn
  • 1 12 oz can Evaporated Milk


  • Brown sausage and bacon. Drain and set aside
  • Put drippings back in the pan and sauté onions and bell pepper, when done stir in water, potatoes, salt, marjoram, and pepper. Bring to a boil, reduce heat, simmering uncovered for 15 minutes or until potatoes are tender. Add corn and milk and heat thoroughly. Cut sausage into small ½ round pieces, chip bacon and add them to pot with mixture. Let simmer until desired thickness is reached.

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