A rich creamy chowder with corn and sausages/ This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood. I am especially fond of it served with crab cakes.
Computer Consoles Inc., Reston, Virginia, USA
In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion.
Sauté onion in reserved fat until tender, about 5 minutes.
Gradually stir in the flour. Add stock and water, stirring constantly.
Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper sauce to taste. Heat to boiling.
Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.
Add milk and cook until soup is heated through, and potatoes are tender.
Top with butter, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (485g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 199 (47%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 41.9mg||13 %|
|Sodium 540mg||19 %|
|Potassium 848.1mg||22 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 40.6g|
|Protein 14.2g||20 %|
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Calories per serving: 421
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