Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Polish sausage,
-sliced thinly
6 sl Bacon, chopped
1 c Onions, chopped
1/4 c Flour
2 c Chicken stock
1 c Water
4 c Corn
2 c Potatoes, cubed
-(about 1/4")
1/8 ts White pepper
Red pepper sauce
2 c Milk
2 tb Butter

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. Saute
onion in reserved fat until tender, about 5 minutes.

Gradually stir in the flour. Add stock and water, stirring
constantly. Add sausage, bacon, corn, potatoes and white pepper. Add
red pepper sauce to taste. Heat to boiling. Reduce heat and simmer,
covered, for 15 to 20 minutes. Stir occasionally.

Add milk and cook until soup is heated through and potatoes are
tender. Top with butter and serve.

NOTES:

* 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.
Yield: Serves 6-8.

: Difficulty: easy.
: Time: 10 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.

: Steve Fritzinger
: Computer Consoles Inc., Reston, Virginia, USA
: seismo!rlgvax!jsf

: Copyright (C) 1986 USENET Community Trust

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