Wednesday, May 7, 2008

Easy Sausage Chowder

This soup recipe from Taste of Home is rather tasty. It needs one key substitute in order to make it MSPI-friendly. Instead of condensed milk, use rice milk that's been mixed with cornstarch. The cornstarch will help thicken the soup. I've gone ahead and listed my version of the recipe but feel free to check out the original.

Easy Sausage Chowder

1 lb. fully cooked smoked sausage, halved and thinly sliced
1 medium onion, quartered and thinly sliced
4 cups diced potatoes
3 cups water
2 tsp. dried parsley flakes
1 tsp. dried basil
1 tsp. salt
1/8 tsp. pepper
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14-3/4 oz.) cream-style corn
1 1/2 cups rice milk
2 tbsp. cornstarch

In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Mix together rice milk and cornstarch in small bowl and add to pot. Add remaining ingredients; cook 5-10 minutes longer or until heated through.

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