Prep 30 mins
Cook 0 mins
A perfect recipe for farmers' market season, since it is best with leftover cooked corn scraped from the cob with a sharp knife (I particularly like the clumps of kernels that can result from this scraping). Of course, it's a great hearty chowder for winter too, when you can substitute frozen or canned corn. Sagey breakfast-style sausage is excellent in this, but any kind will be good. The healthy secrets are the low-fat sausage (chicken or turkey) and the use of fat-free condensed milk instead of cream.
- cooking spray
- 1 lb turkey sausage, broken into bite-sized pieces
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons flour
- 2 (12 ounce) cans fat-free evaporated milk
- 3 -4 cups corn kernels (from 3-4 cooked ears)
- salt and pepper (to taste)
- Spray a 2-and-1/2 quart pot with cooking spray and heat over medium heat.
- Sauté the sausage until browned.
- Remove the sausage, pour off all but 2 tsp fat (or add a little oil if necessary) and sauté onions until translucent.
- Add mushrooms and sauté until just starting to change color.
- Add flour slowly to onions and mushrooms while stirring, until well mixed and flour starts to smell cooked (do not burn).
- While continuing to stir, slowly add fat-free evaporated milk so it blends with the flour. If the liquid becomes too thick, stir in a little more skim milk.
- Bring almost to a boil, stir in the corn, salt, and pepper, and heat through. Serve immediately.
- Served as a main course, crusty bread and a green salad with fresh tomatoes are perfect accompaniments.
Hi, Jim C. I was checking out your recipes after reading your profile on today's home page. You've got some great sounding ones! However, I do believe that you meant to put in fat-free EVAPORATED milk. The condensed milk is the sweet one with sugar... usually for deserts. I will probably try this (with evaporated milk) during autumn, when it's cooler. It's in the upper 90's here today in our Nation's Capitol. Best wishes!