We had Sunday dinner at church yesterday. We had a Sunday school fellowship following the morning service. It was a perfect day for the menu of soups, salads and sandwiches. I’m not sure what the temperature was in the morning, but it felt cool to me! We eat lots of soups in the fall and winter. The recipe I made came from a church fellowship in another state. One of these cool fall days you’ll have to try this:
Hearty Corn Chowder
3 Tbl. butter or marg.
1 cup carrots, chopped
1 cup celery, chopped
1/3 cup onion, finely chopped
3 Tbl. flour
2 Cups water
1/2 tsp salt
1/2 tsp celery salt
1/4 tsp paprika
1 12-oz can corn with red and green sweet peppers
2 1/2 cups sharp Cheddar cheese, shredded
1/2 – 1 pound smoked sausage, cut into 1/4 inch slices
1 14.5-oz. can evaporated skim milk
Snipped parsley
Heat butter, carrots, celery and onion in large saucepan until bubbly; reduce heat and cover. Simmer, stirring occasionally, 20 minutes. Stir in flour. Cook over low heat, stirring constantly, until mixture is bubbly. Stir in water, salt, celery salt, paprika, pepper and corn. Heat to boiling. Stir cheese into chowder gradually. Cook and stir until cheese is melted. Add sausage and milk. Heat until hot. Sprinkle w/parsley.
Note: I use the smoked turkey sausage to cut back on fat and it’s really good. I also cook the sausage in the pan first and drain any fat.
RefreshHer 