Corn chowder il
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1/2 lb sausage | |
| 2 | Onions, chopped | |
| 2 | 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 | Eggs, slightly beaten | |
| 4 | cans | Cream-style corn(17 oz) |
| 4 | cans | Whole kernel corn(17oz) |
| 1 | cup | Diced pimiento, drained |
Directions
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