Family Happenings

One of my favorite winter dishes is Corn and Sausage Chowder. I got this from alt.gourmand, back on April 8, 1987. Steve Fritzinger, of Computer Consoles, Inc., contributed it. The email address is a blast from the past, predating the "@" sign: seismo!rlgvax!jsf. 

Corn and Sausage Chowder

CORN-CHOWDER-2 in the USENET Cookbook

This chowder is a variation on a family recipe from an old roomate 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

Ingredients (Serves 6-8)

1 Polish sausage, cut into thin round slices

6 bacon slices, chopped

1 cup chopped onions

1/4 cup flour

2 cups chicken stock

1 cup water

4 cups corn

2 cups cubed potatoes (pieces about 1/4 in. on a side)

1/8 tsp white pepper

red pepper sauce

2 cups milk

2 Tbsp butter

Procedure:

1. In a big saucepan, brown the sausage and bacon until the bacon is crispy. I (Willard) find that this works best in a non-stick pan, and will even cook these in a non-stick frying pan, then make the rest of the recipe in a large saucepan. Remove sausage and bacon with a slotted spoon and drain on a paper towel. Discard most of the fat, leaving enough to cook the onion.
2. Saute onion in reserved fat until tender, about 5 minutes.
3. Gradually stir in the flour. Add stock and water, stiffing constantly.
4. Add sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to taste. Heat to boilding.
5. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.
6. Add milk and cook until soup is heated through, and potatoes are tender.
7. Top with butter and serve.

My notes say that this is good with a sip of Chardonay.