Sausage Corn Chowder
Originally printed in The Lexington School's 1981 Let's Entertain cookbook.
Recipe submitted by Margie Hacker, mother of Jim Hacker '81 and Martha Hacker Hayworth '84, grandparent of Mary Austin Hacker '10 and Huntley Hacker '12.
Ingredients
8 link sausages
1 small onion, chopped
2 TBSP green pepper, chopped
1 cup potatoes, diced
1 can whole kernel corn, juice reserved
1 small bay leaf
1 tsp parsley, chopped
1 pinch sage
2 TBSP flour
1 cup milk or half & half
2 egg yolks, beaten
Salt and pepper
Brown sausage, cook 20 minutes. Cut into small pieces; drain all grease but 1 TBSP to saute onion and green pepper. Toss in potatoes, bay leaf, parsley and sage. Barely cover with corn juice and extra water, if needed. Cover, cook until potatoes are tender. Remove bay leaf, mash potatoes. Add corn and sausage. Add flour and milk. Simmer for 10 minutes, stirring. Add more milk if too thick.
Pour a little hot liquid into yolks, beat. Pour enough liquid to heat yolks. Add to pot. Salt and pepper to taste.
Serves: 4.