Corn Chowder with Smoked Sausage

Recipe courtesy Hillshire Farm(R)
Show: From the Kitchens Of... Episode: Sara Lee - Hillshire Farm
TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 8 first course servings or 6 main course servings
LEVEL: Easy

ingredients

  • Salt and freshly ground black pepper
  • 4 cups low-fat milk, or 1-percent, or skim
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 3 tablespoons fresh parsley, chopped
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Directions

Cut the sausage into 1/2-inch cubes and set aside.

Cover the potatoes with water in a small saucepan. Bring to a simmer and cook until tender; drain and reserve.

Meanwhile, heat 1/4 cup oil in a large saucepan over medium heat. Add the onion and cook, stirring 4 minutes, or until tender. Add the flour, 1/2 teaspoon salt, and 1/8 teaspoon black pepper; cook, stirring constantly for 1 minute.

Add the milk. Increase the heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage and return to a boil. Reduce heat to medium-low and simmer 10 minutes.

Stir in potatoes and heat through. Season with salt, and pepper, and stir in 1 tablespoon chopped parsley.

Serve hot in bowls and garnish each with remaining parsley.
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