Corn and Sausage Chowder

Corn and Sausage Chowder Ingredients

1 lb Bulk sausage	1 1/2 c Corn kernels
5 tb Butter	Salt; to taste
5 tb Flour	Ground pepper; to taste
2 c Chicken stock	1/8 ts Cayenne
2 1/2 c Milk	1/2 ts Dried whole thyme
1/4 c Onion; finely chopped	1/2 c Heavy cream

Instructions for Corn and Sausage Chowder

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. Recipe by: Lisa, Talla.; adapted fr Craig Claiborne Southern Cooking Posted to MC-Recipe Digest V1 #958 by shade on Dec 16, 1997

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Cayenne	Chicken Stock	Corn
Cream	Flour	Ground Pepper	Milk
Onion	Salt	Sausage	Thyme

Pork Favorite Chowders Corn Chicken Cream Butter Onion Milk

for flavor and categorization

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