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Size: 1898
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Size: 1060
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| * '''Serves:''' 6 | * '''Serves:''' 1 |
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| * Contributor: Mom | * Contributor: |
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| * 1 lb bulk Italian or Country-style sausage * 1 c chopped onion * 1/4 c flour * 2 1/2 c chicken broth * 2 c diced gold or red-skinned potatoes * 2 c frozen corn kernels * 1 small can (8 ounces) cream-style corn * 1/4 tsp freshly ground pepper * dash hot sauce * 2 c half and half or whole milk * 1 T butter * 1/2 tsp salt (or to taste) |
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| 1. Over medium heat, brown sausage with onion until sausage is browned and onion is light brown and tender. Stir in flour until blended into mixture. Add chicken broth and stir to blend. Add diced potatoes, corn, cream-style corn, pepper and hot sauce. Bring to simmer; continue cooking 5 minutes, stirring frequently. Cover and continue cooking, stirring occasionally, until potatoes are tender. Add half-and-half (or milk) and stir in butter. Add salt to taste. | 1. xxx |
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| CategoryRecipesSoup |
Recipe
Serves: 1
- Contributor:
Ingredients
- xxx
Instructions
- xxx
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholestorol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |