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Corn: Corn & Sausage Chowder

Source of Recipe

fooddownunder.com


List of Ingredients


1 lb Bulk sausage
5 tbl Butter
5 tbl Flour
2 cup Chicken stock
2 1/2 cup Milk
1/4 cup Onion, finely chopped
1 1/2 cup Corn kernels
Salt, to taste
Ground pepper, to taste
1/8 tsp Cayenne
1/2 tsp Dried whole thyme
1/2 cup Heavy cream


Recipe

1. Melt 4 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk until blended.

2. Add the stock and milk, stirring rapidly with the whisk. Cook, stirring frequently, about 10 minutes.

3. Meanwhile, cook the sausage in a large skillet until no longer pink, breaking up the lumps as the sausage browns. Drain. Add the remaining 1 tablespoon of butter and the onion to the skillet and cook until the onion is wilted. Add the corn, salt, pepper, cayenne, and thyme. Cook briefly and add to the cream sauce. Add the heavy cream and bring to a boil. Simmer gently about 5 minutes.

NOTES : Very rich. Freezes well.