Corn And Sausage Chowder

• 2 tsp vegetable oil
• 3.5 oz salami, chopped
• 1 None large onion, finely chopped
• 2 cloves garlic, crushed
• 1 None red pepper, deseeded, chopped
• 2 tbsp all-purpose flour
• 1/2 cup milk
• 1/2 cup chicken stock
• 2 None medium potatoes, peeled, chopped
• 1 x 14 oz can sweet corn
• 1 tbsp flat-leaf parsley, chopped

1. Heat half the oil in a large saucepan over medium heat. Add salami and cook, stirring, for 2-3 mins until crisp. Transfer half the salami to paper towels to drain. Add remaining oil to pan. Add onion and cook, stirring, 5 mins or until soft. Add garlic and pepper and cook for 1 min.
2. Add flour to pan. Cook and stir for 1-2 mins, until well coated. Whisk milk and stock together in a large bowl, then gradually add milk mixture to pan, stirring. Bring to a boil. Add potatoes and sweet corn. Reduce heat and simmer, stirring occasionally, for 15 mins or until potatoes are tender. Season to taste.
3. Serve hot soup topped with reserved salami and parsley.

vegetable oil, salami, onion, garlic, red pepper, flour, milk, chicken stock, potatoes, sweet corn, parsley

Taken from recipes-plus.com/api/v2.0/recipes/29205 (may not work)