I am a big fan of delicious and simple one pan suppers. Especially during these warmer months when I tend to spend more time out in the garden and less time in the kitchen cooking. Quick, easy and simple suppers are the rule of order most days.
This is one of our favourites. It combines a lot of the flavours of your favourite corn chowder, with pasta and cheese . . . with a lovely smokiness from the sausage, garlic,the heartiness of corn, the richness of cheddar cheese and a bit of stodge from the pasta bow ties.
It's like a very thick chowder and every bit as satisfying as you favourite corn chowder, except it is a lot heartier and makes an excellent family dinner for four. I add herbs . . . marjoram and thyme . . . which go very well with the sausage and corn . . . and the cheese. There are a few sausage skillet supper recipes floating around the ether, but this is mine and it's an original. It's showing here today for the very first time!
The spring onions scattered on top add a nice touch of colour and additional texture. All you need to make it a complete and very satisfying meal is to add some crusty bread to sop up all those rich cheesy juices and a salad on the side to help complete some of your needed five a day.
*Cheesy Smoked Sausage and Corn Skillet Supper*
One of those quick and easy skillet meals that uses things most people have in their larders. Simple and delicious.
1 TBS Olive oil
1 pound smoked sausage, sliced
1 large onion, peeled and diced
2 fat cloves of garlic, peeled and minced
450ml of chicken stock (2 cups)
1 (400g) tin of creamed corn (14 oz tin)
110ml of cream or milk (1/2 cup)
8 ounces of small pasta shapes (I like to use bow ties)
salt and black pepper to taste
1/2 tsp dried thyme
1/2 tsp dried marjoram
180g of grated strong cheddar cheese, divided ( 1 1/2 cups)
a handful of sliced spring onions to garnish, both the white and green parts
Heat the oil in a large skillet over medium heat. Add the smoked sausage and brown on both sides. Scoop out and set aside. Add the onions. Cook, stirring frequently, without browning, until softened. Stir in the garlic. Cook until the garlic becomes very fragrant. Return the smoked sausage. Add the stock, creamed corn and milk or cream. Season with salt and pepper and add the thyme and marjoram. Stir in the pasta shapes and bring to the boil. Reduce to low and simmer over low heat for about 15 minutes, stirring occasionally to prevent sticking, until the pasta has cooked and the sauce has thickened somewhat. Stir in 2/3 of the cheese to melt. Scatter the remainder over top and remove from heat. Cover with a lid and allow the cheese on top to melt. Scatter the spring onions over top and serve immediately.