Corn and Sausage Chowder

• 1 each polish kielbasa sausage thinly sliced
• 6 slices bacon chopped
• 1 cup onions chopped
• 1/4 cup flour, all-purpose
• 2 cups chicken broth
• 1 cup water
• 4 cups corn
• 2 cups potatoes cubed
• 18 teaspoon white pepper
• 1 x red hot pepper sauce
• 2 cups milk
• 2 tablespoons butter

1. In a big saucepan, brown the sausage and bacon until bacon is crispy.
2. Remove sausage and bacon with a slotted spoon, and drain on a paper towel.
3. Discard most of the fat; leave enough to cook the onion.
4. Saute onion in reserved fat until tender, about 5 minutes.
5. Gradually stir in the flour.
6. Add stock and water, stirring constantly.
7. Add sausage, bacon, corn, potatoes and white pepper.
8. Add red pepper sauce to taste.
9. Heat to boiling.
10. Reduce heat and simmer, covered, for 15 to 20 minutes.
11. Stir occasionally.
12. Add milk and cook until soup is heated through and potatoes are tender.
13. Top with butter and serve.

polish kielbasa sausage, bacon, onions, flour, chicken broth, water, corn, potatoes, white pepper, red hot pepper sauce, milk, butter

Taken from recipeland.com/recipe/v/corn-sausage-chowder-36805 (may not work)