Corn Chowder
5 medium potatoes, peeled and diced
2 (17 oz.) cans of creamed corn
1 can cream of mushroom soup
1 onion, chopped
1 bell pepper, chopped
2 Tbsps. butter
2 c. milk
16 oz. kielbasa sausage, chopped
Boil potatoes until tender. Drain and return to pot. Add the creamed corn and cream of mushroom soup.
In a separate pan, sauté the onion and bell pepper in the butter until tender. Add the potato mixture. Stir in the sausage and milk; cook until heated but do not boil. Serve.
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