Prep: 5 Mins Cook: 10 Mins

This thick and creamy stew is perfect for a quick lunch. For dinner on those nights when time is at a premium, add your favorite prepackaged salad, brown and serve dinner rolls and iced tea.

Quick Santa Fe Corn and Sausage Stew


  • 1 tablespoon butter or margarine
  • 1/3 cup chopped onion
  • 1/4 cup finely chopped red bell pepper
  • 1 1/2 cup milk
  • 1 can (10.75-oz.) condensed cream of chicken soup
  • 1 cup frozen corn, thawed
  • 8 ozs. bulk sausage, cooked and drained
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup shredded Swiss cheese
  • 1/8 teaspoon cayenne pepper


MELT butter in large saucepan. Add onion and bell pepper, cook for 5 minutes. Stir in milk, soup, corn, sausage, chiles, cheese and cayenne pepper. Bring to a boil. Reduce heat to low; cook for 5 minutes, stirring occasionally, until thoroughly heated.
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