Corn chowder il

Yield: 12 servings

Measure Ingredient
2 \N 1/2 lb sausage
2 \N Onions, chopped
2 \N Green peppers, chopped
16 cups Milk, divided
1 cup All purpose flour
4 tablespoons Chopped fresh parsley
4 teaspoons Beau monde or salt
2 teaspoons Pepper
4 \N Eggs, slightly beaten
4 cans Cream-style corn(17 oz)
4 cans Whole kernel corn(17oz)
1 cup Diced pimiento, drained

Combine sausage, onion and green pepper in very large stock pan. Cook over medium heat until sausage is brown and vegetables are tender; for more crunchy vegetables, add them late into cooking time. Combine 4 cups milk and 1 cup flour, stirring well; stir into sausage mixture, allowing it to thicken. Add parsley, beau monde (or onion salt) and pepper; continue to stir over medium low heat until it gets very thick and bubbly; stir in remaining 12 cups milk. Gradually add a small amount of milk mixture to eggs in bowl. Add egg mixture to stock pot, stirring well. Stir in remaining ingredients; simmer over low heat for 45 minutes to an hour to mix flavors.

Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In ILink Cuisine Conference

Similar recipes