| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pork, Favorite, Chowders, Corn |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk sausage |
| 5 |
tb |
Butter |
| 5 |
tb |
Flour |
| 2 |
c |
Chicken stock |
| 2 1/2 |
c |
Milk |
| 1/4 |
c |
Onion; finely chopped |
| 1 1/2 |
c |
Corn kernels |
|
|
Salt; to taste |
|
|
Ground pepper; to taste |
| 1/8 |
ts |
Cayenne |
| 1/2 |
ts |
Dried whole thyme |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
1. Melt 4 tablespoons butter in a saucepan. Add the flour, stirring with a
wire whisk until blended.
2. Add the stock and milk, stirring rapidly with the whisk. Cook, stirring
frequently, about 10 minutes.
3. Meanwhile, cook the sausage in a large skillet until no longer pink,
breaking up the lumps as the sausage browns. Drain. Add the remaining 1
tablespoon of butter and the onion to the skillet and cook until the onion
is wilted. Add the corn, salt, pepper, cayenne, and thyme. Cook briefly and
add to the cream sauce. Add the heavy cream and bring to a boil. Simmer
gently about 5 minutes.
NOTES : Very rich. Freezes well.
Recipe by: Lisa, Talla.; adapted fr Craig Claiborne' Southern Cooking
Posted to MC-Recipe Digest V1 #958 by shade <liveoak@polaris.net> on Dec
16, 1997
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