Corn and sausage chowder
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Corn and sausage chowder
  Corn    Sausage    Chowder    Soups  
Last updated 6/12/2012 1:02:00 AM. Recipe ID 25419. Report a problem with this recipe.
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      Title: Corn and sausage chowder
 Categories: Soups, Usenet
      Yield: 6 Servings
 
      1    Polish sausage,
           -sliced thinly
      6 sl Bacon, chopped
      1 c  Onions, chopped
    1/4 c  Flour
      2 c  Chicken stock
      1 c  Water
      4 c  Corn
      2 c  Potatoes, cubed
           -(about 1/4")
    1/8 t  White pepper
           Red pepper sauce
      2 c  Milk
      2 T  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. Saute
  onion in reserved fat until tender, about 5 minutes.
  
  Gradually stir in the flour.  Add stock and water, stirring
  constantly. 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 occasionally.
  
  Add milk and cook until soup is heated through and potatoes are
  tender. Top with butter and serve.
  
  NOTES:
  
  *  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.
  Yield: Serves 6-8.
  
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 45 minutes cooking.
  : Precision:  approximate measurement OK.
  
  : Steve Fritzinger
  : Computer Consoles Inc., Reston, Virginia, USA
  : seismo!rlgvax!jsf
  
  : 




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Recipe ID 25419 (Apr 03, 2005)

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