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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits. Ingredients:
1/2 pound bulk sage-flavored sausage or sausage of your choice |
1/4 cup chopped onion |
1/4 cup chopped celery |
3 cups water |
2 medium red potatoes, cut into 1/2-inch cubes |
2 teaspoons chicken bouillon granules |
1 cup frozen corn |
3 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
1-1/2 cups 2% milk |
Directions:
1. In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
2. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
3. Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture. Yield: 4 servings.
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