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
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 333 (67%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 107.1mg||33 %|
|Sodium 799.3mg||28 %|
|Potassium 499.1mg||13 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 19.7g|
|Protein 20.7g||30 %|
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Calories per serving: 497
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