Country Sausage Corn Chowder

1. 1

   Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink.

2. 2

   Drain off excess dripping.

3. 3

   Add flour, stir well into mixture and cook 5 to 6 minutes.

4. 4

   Add milk and combine with sausage mixture.

5. 5

   Add cream corn and simmer for 20 to 25 minutes until base thickens.

6. 6

   Add garlic powder, salt and pepper.

7. 7

   Refrigerate leftovers.

8. 8

   Makes 4 to 6 servings.

No additional tips available.