"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Sausage Corn Chowder, by Alison Lamb, is from Ruth Paull Lamb & Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. bulk sausage (I use Turkey Sausage) 1 bunch green onions, sliced 2 cans cream of chicken soup 2 soup cans milk 16 oz. frozen corn 1 c. shredded swiss cheese (I add mixed ground pepper for kick and interest)
Brown sauage and remove fat. Add onions and cook 2 minutes. Add other ingredients and heat through, stirring occasionally.
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