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Sausage Corn Chowder




Source of Recipe


courier journal


List of Ingredients




1 medium onion, chopped (or use 1 cup, frozen, chopped)
2 tablespoons vegetable oil
½ pound bulk breakfast sausage
4 cups corn kernels (about 3 cobs)
4 cups low-fat milk
1 cup half-and-half (nonfat will work)
Salt and pepper
½ teaspoon red pepper flakes, optional



Recipe



Heat onion and oil 5 minutes over medium heat, stirring occasionally, until onion is soft. Add sausage. Cook, breaking up the meat with a spoon, until the meat is cooked through. Discard excess fat.

Add remaining ingredients, along with 1 cup of water. Bring to a boil, stirring occasionally, then reduce heat and cook 5 minutes. If desired, blend briefly to break up the corn a little bit. Serve with cheese or chicken-cheese quesadillas, and sliced tomatoes.

Serves 4.