Side Pannel
Corn and Sausage Chowder
Corn and Sausage Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Corn, Pork, Chowders
Ingredients List
- 1 lb Bulk sausage
- 5 tb Butter
- 5 tb Flour
- 2 c Chicken stock
- 2 1/2 c Milk
- 1/4 c Onion; finely chopped
- 1 1/2 c Corn kernels
- Salt; to taste
- Ground pepper; to taste
- 1/8 ts Cayenne
- 1/2 ts Dried whole thyme
- 1/2 c Heavy cream
Directions
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.
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.
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