1 pound low-fat link sausage, diced
1 cup onion, chopped
1/4 cup flour
2 ½ cups chicken broth
2 cups potatoes, diced
2 cups fresh corn kernels
8 ounces cream-style corn
1 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 cups whole milk
salt to taste
freshly ground pepper to taste
Cook the sausage and onion in a large skillet over medium heat until sausage is browned and onion is lightly browned and tender.
Stir in flour until blended into mixture.
Add chicken broth and stir to blend.
Add diced potatoes, corn and cream-style corn, pepper and hot sauce.
Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
Cover, reduce heat to low and continue to simmer, stirring occasionally, until potatoes are tender.
Add milk and cook, covered, for another 15 minutes.
Serve warm with crusty bread.
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Corn, potato and sausage chowder