1lb hot Italian sausage (casings removed)
1 medium onion chopped
2 stalks celery chopped
3 cups chicken stock
4-5 cups milk ( I used skim for lower fat content)
1 can (15oz) drained whole corn
1 can cream style corn
3-4 medium to large size potatoes
1 tsp dried thyme
2-3 Tbs all purpose flour
red chili flakes to taste
1-2 tsp grated fresh garlic
salt and black pepper to taste
chicken bullion (optional)
3-4 slices sliced american cheese
Brown sausage in pan. (note: I did not use any oil and my sausage rendered out about 1 tablespoon of oil). Saute onion and celery with browned sausage.
Next add garlic, thyme, red chili flakes, salt and black pepper. Then add flour and cook for 1 minute.
Finally add potatoes and chicken broth. If more chicken flavor is desired add a chicken bullion cube. Simmer for 20 minutes.
Note: you can use red potatoes and leave the skin on).
When the potatoes are tender, add the milk, whole corn and creamed corn. Cook for another 10 minutes. Taste for seasoning. Adjust as needed. Finally add 3-4 slices of American cheese. This cheese melts smooth and adds a nice creaminess to the dish. Serve hot. Enjoy.
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