INGREDIENTS

INSTRUCTIONS

Date: Mon, 19 Feb 1996 02:40:29 -0600
From: mkeri@cln.etc.bc.ca (Mike Keri)
Recipe By: Steve Fritzinger Computer Consoles Inc., Reston, Virginia, U
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.
2.  Saute onion in reserved fat until tender, about 5 minutes.
3.  Gradually stir in the flour.  Add stock and water, stirring constantly.
4.  Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper
sauce to taste. Heat to boiling.
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. Author's Notes: 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. Per serving: 1770 Calories;
100g Fat (49% calories from fat); 79g Protein; 154g Carbohydrate; 221mg
Cholesterol; 3824mg Sodium
MC-RECIPE@MASTERCOOK.COM
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From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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