Saskatchewan Corn Chowder
1 lb. farmer sausage, cut up into bite-sized pieces
4 cups water (or chicken broth)
1 large onion, chopped
1 clove garlic, minced
2 tsp parsley flakes
1 tsp seasoning salt
1/4 tsp pepper
3 - 4 medium-sized carrots, either sliced thin or shredded
6 - 8 medium potatoes, cubed
1/2 green pepper, diced
2 cups milk
1/2 cup flour
1 - 2 cups frozen corn
In a large pot, boil water with the meat, onions, garlic, parsley, seasoning salt and pepper and cook for 8 - 10 minutes.
Add carrots, potatoes and more water if necessary in order to cook the vegetables properly. Continue to cook on medium heat until the peppers, carrots and potatoes are tender.
In a bowl, combine milk and flour to create a paste. Add to the pot of meat/vegetables and bring to a slow boil, stirring often to prevent sticking. As the soup thickens, more milk may be added, depending on the consistency you prefer your soup to be.
Add corn approximately 7 minutes prior to serving and bring the soup to a boil, allowing the corn to cook in the broth. Serve with cheese biscuits.
NOTE: Add more salt or pepper according to your taste preference.
This recipe is also linked to...
Everyday Sisters' Sharing Sundays: Yellow
Sunday Night = Soup Night
It's a Blog Party's Fall Fest Recipes 2011