Sausage Corn Chowder
Source of Recipe
columbus Dispatch
Country Sausage Corn Chowder
Wednesday, June 12, 2002
For Rick Savers, Worthington
Yield: 4-6 servings
1 pound Bob Evans Original Recipe Roll Sausage
1 cup onions, diced
1 heaping cup red bell peppers, diced
2 tablespoons all-purpose flour
4 to 5 cups milk, whole or 2 percent
2 (15-ounce) cans sweet cream-style corn
1/4 teaspoon garlic powder
Salt and pepper to taste
3 teaspoons sliced green scallions, optional garnish
Over medium-high heat, brown and crumble the sausage in a soup pot. While the sausage begins to brown, add the onions and red peppers; cook until tender and the sausage is no longer pink. Drain the excess drippings. Add the flour; stir into the mixture and cook 5 to 6 minutes. Add the milk to the sausage mixture. Add the corn and simmer 20 to 25 minutes until the soup thickens. Add the garlic powder, salt and pepper. Garnish with the scallions on top of the soup, if desired.
Ed Schmidt, Columbus
|
|
member logon
