Sunday, January 30, 2011

Smokey Mountain Corn Chowder

Spread a picnic blanket on the floor and have a family picnic in front of the fireplace on a winter night.  Serve chowder with fresh-baked bread, and toast marshmallows for dessert.

Smokey Mountain Corn Chowder
1/2 cup chopped yellow onion
4 tablespoons butter
1/4 cup all-purpose flour
1-1/4 teaspoons salt
1/4 teaspoon pepper
4 cups milk
1, 17-ounce can whole corn, drained
4 smoked sausage links, sliced (6-ounce package)
1, 8-ounce can lima beans, drained (optional)
In a saucepan, saute (low heat) onion in butter until tender but not brown (onion will be see-through).  Stir in flour, salt and pepper.  Add milk all at once.  Bring to a boil, (continue on medium-low heat), stirring constantly until thick and bubbly, about 1 minute.  (Be careful not to scorch).  Stir in corn, sausage and lima beans.  Reduce heat; simmer 10 minutes.  Yield: 6 servings.
From:  Once-a-Month Cooking, by Mimi Wilson and Mary Beth Lagerborg, Focus on the Family, Colorado Springs, Co.

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