Country Sausage Corn Chowder

Bob Evans Cookbook, p. 33

1 lb. roll sausage (can substitute hot or savory sausage)

1 cup diced onions

1 heaping cup diced red bell peppers

2 tablespoons all-purpose flour

4-5 cups whole or 2% milk

2 cans (15 oz.) sweet cream style corn

¼ teaspoon garlic powder

Salt and pepper to taste

3 teaspoons sliced green scallions (for garnish)

I love it when my recipe choices coincide with produce sales. Those bell peppers were cheap.

Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers and cook until tender and sausage is no longer pink. 

Such an amazing smell.

Drain off excess drippings. Add flour; stir well into mixture, and cook 5 to 6 minutes. Add milk and stir into 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.

Some day, in some distant future, it will be possible to include tastes with photos. Until then I can't effectively convey how amazing this bowl of soup is.

My Rating: 5/5 "Sweet and savory and creamy and filling. It's wonderful comfort food. Perfect stuff for a cold winter night."