Y’all are going to get sicker of me blogging about corn than my family is going to be of eating it.
It’s my blog, and I’ll blog about corn if I want to.
Tonight’s corn recipe was deemed a keeper by all. Pretty amazing when you have a very picky almost-5-year-old, an almost-as-picky-9-year-old, and a husband who’s not that big on chowder. And it was a very quick meal to throw together. I served it with Cheese & Onion Bread.
And if you’d like to duplicate it, we do still have whole hog smoked links for sale here at the farm or at Kountry Kupboard in Osage.
Smokey Corn Chowder
adapted from a recipe at Cooks.com
1 onion, chopped
1/2 c. butter
1/2 c. unbleached all-purpose flour
2 t. salt (optional, but I used it)
8 c. milk
1 12-oz pkg smoked sausage links, sliced
4 cups corn (either whole kernel or cream style)
1 15-oz can white kidney beans or bean of your choice
Note: I actually slit the links into quarters lengthwise and then sliced. This made them easier to eat for the little guy, and they got distributed nicely in the soup. Lots of sausage bits in each bowlful.
In stockpot cook onion in butter until tender but not brown. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in sausage, corn and beans. Simmer 10 minutes.
…take one down, pass it around, 78 bags of corn
on the wall in the freezer.