Recipe for "corn-chowder-2"

NAME

     CORN-CHOWDER-2  -  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.

INGREDIENTS (Serves 6-8)

     1         Polish sausage, cut into thin round slices.
     100 g     bacon slices, chopped
     150 g     chopped onions
     25 g      flour
     500 ml    chicken stock
     250 ml    water
     500 g     corn
     500 g     cubed potatoes (pieces about 5 mm on a side)
     1 ml      white pepper
               red pepper sauce
     500 ml    milk
     30 g      butter

PROCEDURE

          (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.

RATING

     Difficulty: easy.  Time: 10 minutes preparation, 45  minutes
     cooking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Steve Fritzinger
     Computer Consoles Inc., Reston, Virginia, USA
     seismo!rlgvax!jsf