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

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