Subject: RECIPE: Corn and sausage chowder
From: [email-masked] (Steve Fritzinger)
Date: 9 Oct 87 05:16:29 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE CORN-CHOWDER-2 SP "8 Apr 87" 1987
.RZ "CORN AND SAUSAGE CHOWDER" "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.
.IH "Serves 6\-8"
.IG "1" "Polish sausage,"
cut into thin round slices.
.IG "6" "bacon slices," "100 g"
chopped
.IG "1 cup" "chopped onions" "150 g"
.IG "\(14 cup" "flour" "25 g"
.IG "2 cups" "chicken stock" "500 ml"
.IG "1 cup" "water" "250 ml"
.IG "4 cups" "corn" "500 g"
.IG "2 cups" "cubed potatoes" "500 g"
(pieces about 
.AB "\(14 in" "5 mm"
on a side)
.IG "1/8 tsp" "white pepper" "1 ml"
.IG "" "red pepper sauce"
.IG "2 cups" "milk" "500 ml"
.IG "2 Tbsp" "butter" "30 g"
.PH
.SK 1
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.
.SK 2
Saut\z\(aae onion in reserved fat until tender, about 5 minutes.
.SK 3
Gradually stir in the flour.  Add stock and water, stirring
constantly.
.SK 4
Add sausage, bacon, corn, potatoes, and white pepper.
Add red pepper sauce to taste.
Heat to boiling.
.SK 5
Reduce heat and simmer, covered, for 15 to 20 minutes. Stir
occasionally.
.SK 6
Add milk and cook until soup is heated through, and potatoes are
tender.
.SK 7
Top with butter, and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 minutes preparation, 45 minutes cooking.
.I Precision:
approximate measurement OK.
.WR
Steve Fritzinger
Computer Consoles Inc., Reston, Virginia, USA
seismo!rlgvax!jsf