Corn Chowder

• 1 lb. smoked sausages
• 1 c. potatoes, cubed
• 2/3 c. water
• 1/2 tsp. pepper
• 2 Tbsp. butter
• 2 (10 oz.) pkgs. frozen corn (I use creamed corn from can)*
• 1 c. chopped onion
• 1 Tbsp. chicken bouillon granules
• 3-1/2 c. milk
• 1/4 c. flour

1. Slice sausage into 1/4-inch thick slices.
2. In a dutch oven, combine sausage, corn, potatoes, onion, water, bouillon, and pepper.
3. Bring to a boil; reduce heat.
4. Cover and simmer about 10 minutes until corn and potatoes are just tender, stirring occasionally.
5. Stir in 3 c. of the milk and the margarine.
6. Combine remaining milk and the flour.
7. Stir milk-flour mixture into the corn mixture.
8. Cook and stir over medium heat until thickened and bubbly.
9. Cook and stir 1 minute more.
10. *If using creamed corn, add creamed corn just before stirring in the milk.
11. Makes 6 main servings.

sausages, potatoes, water, pepper, butter, frozen corn, onion, chicken bouillon granules, milk, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140670 (may not work)