Low-Fat Chowder With Corn, Sausage, and Mushrooms

• cooking spray
• 1 lb turkey sausage, broken into bite-sized pieces
• 1 medium onion, sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons flour
• 2 (12 ounce) cans fat-free evaporated milk
• 3 -4 cups corn kernels (from 3-4 cooked ears)
• salt and pepper (to taste)

1. Spray a 2-and-1/2 quart pot with cooking spray and heat over medium heat.
2. Saute the sausage until browned.
3. Remove the sausage, pour off all but 2 tsp fat (or add a little oil if necessary) and saute onions until translucent.
4. Add mushrooms and saute until just starting to change color.
5. Add flour slowly to onions and mushrooms while stirring, until well mixed and flour starts to smell cooked (do not burn).
6. While continuing to stir, slowly add fat-free evaporated milk so it blends with the flour.
7. If the liquid becomes too thick, stir in a little more skim milk.
8. Bring almost to a boil, stir in the corn, salt, and pepper, and heat through.
9. Serve immediately.
10. Served as a main course, crusty bread and a green salad with fresh tomatoes are perfect accompaniments.

cooking spray, turkey sausage, onion, mushrooms, flour, milk, corn kernels, salt

Taken from www.food.com/recipe/low-fat-chowder-with-corn-sausage-and-mushrooms-250656 (may not work)