In a large soup pan or Dutch oven, brown the sausage with the onion. Drain off excess grease.
Add in the garlic and cook for 30 seconds.
Add in the potatoes, salt, pepper, basil, and chicken broth. Bring to a boil then reduce to a simmer. Simmer for 15 minutes or until potatoes are fork tender. If your broth evaporates too much while the potatoes are cooking, you can add a little bit of water to keep the potatoes covered while cooking.
Stir in the corn, creamed corn, and evaporated milk. Cover again and cook until almost boiling – about 7-10 minutes, stirring occasionally.
Recipe Notes
This chowder is perfect all by itself, but I like to eat mine with a sprinkling of cheddar cheese and some crackers.