Tuesday, September 16, 2008

Sausage Corn Chowder

12 ounces smoked sausage , cut in 1/2" slices
1/4 cup chopped onion
1 tablespoon butter or margarine
1 can creamed corn, 14 to 16 ounces
1 can cream of potato soup, undiluted
2/3 cup milk

In a Dutch oven or heavy kettle over medium heat, melt butter; add sausage, and onion. Cook, stirring, until sausage is brown. Stir in remaining ingredients; heat through.Serves 4.

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