CORN AND SAUSAGE CHOWDER
A rich creamy chowder with corn and sausages
This chowder is a variation on a family recipe from an old roommate of mine.
(She makes it without the sausage, and with more water). It goes very well
with most seafood. I am especially fond of it served with crab cakes.
- 1 Polish sausage,
cut into thin round slices.
- 6 bacon slices,
- 1 cup chopped onions
- 1/4 cup flour
- 2 cups chicken stock
- 1 cup water
- 4 cups corn
- 2 cups cubed potatoes
on a side)
- 1/8 tsp white pepper
- red pepper sauce
- 2 cups milk
- 2 Tbsp butter
In a big saucepan, brown the sausage and bacon until bacon is
crispy. Remove sausage and bacon with a slotted spoon, and drain
on a paper towel. Discard most of the fat; leave enough to cook the onion.
Sautae onion in reserved fat until tender, about 5 minutes.
Gradually stir in the flour. Add stock and water, stirring
Add sausage, bacon, corn, potatoes, and white pepper.
Add red pepper sauce to taste.
Heat to boiling.
Reduce heat and simmer, covered, for 15 to 20 minutes. Stir
Add milk and cook until soup is heated through, and potatoes are
Top with butter, and serve.
10 minutes preparation, 45 minutes cooking.
approximate measurement OK.
Computer Consoles Inc., Reston, Virginia, USA
Recipe last modified: 8 Apr 87
From: firstname.lastname@example.org (Steve Fritzinger)
Subject: RECIPE: Corn and sausage chowder
Date: 9 Oct 87 05:16:29 GMT
Organization: Computer Consoles Inc., Reston, Virginia, USA
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