Memories from Summer of 2018

Wednesday, February 16, 2011


1 pound Bob Evans Hot Sausage
2 cups half and half
2 cups milk
1 pound frozen corn
1 heaping cup red bell peppers, diced
1 cup diced onions
1/2 chopped celery
1 can diced potatoes
2 Tbsp. flour
1/4 tsp. garlic powder
Salt and pepper to taste
1 cup shredded sharp cheddar

Brown and crumble sausage in soup pot over medium heat.  When sausage begins to brown, add onion, celery and red bell peppers.  

Cook until sausage is no longer pink and veggies are tender.  

 Drain excess grease.  

 Add flour, stir well into mixture and cook 5 - 6 minutes. 

 Add milk and half and half and combine with sausage mixture.

Add corn and  can of diced potatoes (do not drain)  

and simmer for  20-25 minutes,. until base thickens. 

 Add garlic, and salt and pepper.  

Add shredded cheddar and stir to blend.   Keep on low heat to allow it to keep warm.   If you turn it up too high, the bottom of the pan could scorch. 
Makes 4-6 servings. 

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