recipes@decwrl.UUCP (10/09/87)
CORN-CHOWDER-2(SP) USENET Cookbook CORN-CHOWDER-2(SP)
CORN AND SAUSAGE CHOWDER
CORN-CHOWDER-2 - 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.
INGREDIENTS (Serves 6-8)
1 Polish sausage, cut into thin round slices.
6 bacon slices, chopped
1 cup chopped onions
1/4 cup flour
2 cups chicken stock
1 cup water
4 cups corn
2 cups cubed potatoes (pieces about 1/4 in on a side)
1/8 tsp white pepper
red pepper sauce
2 cups milk
2 Tbsp butter
PROCEDURE
(1) 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.
(2) Saut' onion in reserved fat until tender, about 5
minutes.
(3) Gradually stir in the flour. Add stock and water,
stirring constantly.
(4) Add sausage, bacon, corn, potatoes, and white
pepper. Add red pepper sauce to taste. Heat to
boiling.
(5) Reduce heat and simmer, covered, for 15 to 20
minutes. Stir occasionally.
(6) Add milk and cook until soup is heated through,
and potatoes are tender.
(7) Top with butter, and serve.
RATING
Difficulty: easy. Time: 10 minutes preparation, 45 minutes
cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Steve Fritzinger
Computer Consoles Inc., Reston, Virginia, USA
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