Sausage Corn Chowder

By june

Ingredients

• 1/2 lb bulk sage-flavored sausage or sausage of your choice
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 3 cups water
• 2 medium red potatoes, cut into 1/2-inch cubes
• 2 tsps chicken bouillon granules
• 1 cup frozen corn
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 1/8 tsp pepper
• 1 1/2 cups milk

Details

Servings 4

Preparation

Step 1

In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.