<< Back          CORN AND SAUSAGE CHOWDER

A rich creamy chowder with corn and sausages

INGREDIENTS (Serves 6–8)

1     Polish sausage, cut into thin round slices.
6     bacon slices, chopped
1 cup     chopped onions
¼ cup     flour
2 cups     chicken stock
1 cup     water
4 cups     corn
2 cups     cubed potatoes (pieces about ¼ in on a side)
1/8 tsp     white pepper
    red pepper sauce
2 cups     milk
2 Tbsp     butter
PROCEDURE

(1)     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.
(2)     Sauté onion in reserved fat until tender, about 5 minutes.
(3)     Gradually stir in the flour. Add stock and water, stirring constantly.
(4)     Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper sauce to taste. Heat to boiling.
(5)     Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.
(6)     Add milk and cook until soup is heated through, and potatoes are tender.
(7)     Top with butter, and serve.
RATING

Difficulty: easy. Time: 10 minutes preparation, 45 minutes cooking. Precision: approximate measurement OK.