---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Corn & Sausage Chowder
  Categories: Chowder
       Yield: 6 Servings
  
       1    Polish sausage,
            -sliced thinly
       6 sl Bacon, chopped
       1 c  Onions, chopped
     1/4 c  Flour
       2 c  Chicken stock
       1 c  Water
       4 c  Corn
       2 c  Potatoes, cubed
            -(about 1/4")
     1/8 ts White pepper
            Red pepper sauce
       2 c  Milk
       2 tb Butter
  
   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. Saute onion in
   reserved fat until tender, about 5 minutes.
   
   Gradually stir in the flour.  Add stock and water, stirring constantly. Add
   sausage, bacon, corn, potatoes and white pepper.  Add red pepper sauce to
   taste.  Heat to boiling.  Reduce heat and simmer, covered, for 15 to 20
   minutes.  Stir occasionally.
   
   Add milk and cook until soup is heated through and potatoes are tender. Top
   with butter and serve.
   
   NOTES:
   
   *  A rich creamy chowder with corn and sausages -- 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. Yield: Serves
   6-8.
   
   : Difficulty:  easy.
   : Time:  10 minutes preparation, 45 minutes cooking.
   : Precision:  approximate measurement OK.
   
   : Steve Fritzinger
   : Computer Consoles Inc., Reston, Virginia, USA
   : seismo!rlgvax!jsf
   
   : Copyright (C) 1986 USENET Community Trust
  
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