Vegetable Recipe
Country Sausage Corn Chowder
Country Sausage Corn Chowder:
1 lb. Bob Evans Original Recipe
Roll Sausage, Zesty Hot Roll
or Sage Roll Sausage
4 to 5 cups milk, whole or 2%
2 (15 oz.) cans sweet cream style corn
1 cup onions, diced
1 heaping cup red bell peppers, diced
2 tbsp. all-purpose flour
¼ tsp. garlic powder
salt and pepper to taste
3 tsp. sliced green scallions (garnish optional)
Over medium-high heat, brown and crumble sausage in soup pot. While
sausage begins to brown, add onions and red peppers, cook until tender
and sausage is no longer pink. Drain off excess drippings. Add flour,
stir well into mixture and cook 5 to 6 minutes. Add milk and combine with
sausage mixture. Add cream corn and simmer for 20 to 25 minutes until
base thickens. Add garlic powder, salt and pepper. Garnish with scallions
on top in soup bowl. Refrigerate leftovers. Makes 4 to 6 servings..
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