Tuesday, November 29, 2011

Corn Chowder with Smoked Sausage

This soup was very good, filling, and pretty easy as well.  It's supposed to be Cajun-inspired, so I added some hot sauce because I couldn't find my Cajun seasoning.... lol.  I did add some smoked paprika as well.  I also used turkey smoked sausage to cut down on some fat.  1% milk worked well for this recipe, and I used frozen corn instead of canned. 

Corn Chowder with Smoked Sausage
adapted from Allrecipes

1 (16 ounce) package smoked sausage (I used turkey)
1 medium onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
salt, to taste (remember smoked sausage is salty)
1/8 teaspoon ground black pepper
2 cups frozen corn
4 cups milk
2 cups cubed potatoes, cooked, drained
Chopped parsley (optional)
Shredded Cheddar cheese (optional)

1.  Slice sausages and then cut each piece into 4's.  Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add smoked sausage and cook for a few minutes.  Add flour, salt and pepper; cook, stirring constantly for 1 minute.               

2.  Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn; return to a boil.  Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.  Top each serving with parsley and cheese, if desired.

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