It's my very first attempt at making a corn chowder, but was it ever yum.

Ingredients

2	cups frozen corn
1	link CAJUN STYLE ANDOUILLE
1 1/2	cups yellow potatoes, diced
1/2	cups celery, diced
3/4	cups onion, diced
1/4	cups green onion, sliced
1	tbs cornstarch
2	tbs vegetable oil
1	cup milk
1	cup water
1	tbs Chicken Bouillon, Dry

Directions

1. Saute celery, onion and sausage in the vegetable oil for 5-7 minutes. Stir occasionally until the vegetables are just starting to brown.
   
   
2. Add the milk, water, bouillon, green onions, corn and potatoes.
   
   
3. Let simmer covered for 25-35 minutes, or until the potatoes and corn are tender.
   
   
4. Pull 1-2 cups of the vegetables from the pot. Puree them and return to the pot.
   
   
5. Allow to simmer uncovered until the soup reaches your desired thickness. If necessary, add 1-2 tbs of cornstarch to help thicken the soup.
   
   

Categories

Pork, Potatoes, Vegetables, Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol