Another recipe that isn’t strictly a Holiday dish but seems to be more desired during that time, is this soup that I made for our Sunday school class party yesterday. I made it several years ago, when in a panic for something for dinner I started pulling anything and everything out of the fridge to see what I could put together. I started throwing things in the pot and we really enjoyed the end product so I made a list on the computer of everything I had put in it and left it at that. Since then I have made the soup and it continues to be a favorite of ours but until Saturday I had never written down the amount of each ingredient. I made quite a large pot so these measurements are strictly for large groups or if you decide to try it you can be brave and cut things back a bit. If I make it again just for us I will probably try to do that, but for now, here it is in all it’s hugeness!
Corn & Sausage Chowder
(Mary Kelso)
Corn (about 3 cups)
Ground Sausage (2 lbs.)
Chopped green pepper (2 small peppers)
Chopped Cabbage (about 1/3 head)
Chopped Carrots (2 cups baby carrots)
Sour Cream (3/4 cup)
Ranch Dressing (1 tablespoon mix or a quarter cup pre-made)
Chicken Broth (2 cans)
Pepper (1/2 teaspoon)
Smoke house soup base (2 tablespoons)
Worcestershire Sauce (2 teaspoons)
Butter (3 tablespoons)
Milk (6 cups)
Makes large pot of soup for a big crowd
Fry sausage and drain
Put all ingredients into pot, cover and heat on med until almost boiling then simmer for about 10 minutes or until vegetables are softened.
thanks! That is the one I have wanted and I can easily cut it in half.