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Mulligan Corn Chowder Recipe

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This recipe for Mulligan Corn Chowder, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susy Cox Lyon

Category:
Category:

Ingredients:  
Ingredients:  
2 cups water
4 cups diced potatoes (about 2-3 potatoes)
to 1 onion, chopped
tsp salt
2 cups whole milk, divided
3 Tbsp flour
1 can corn (see notes!)
2 cans Vienna sausages, sliced
Pepper to taste

Directions:
Directions:
In a large saucepan, combine water, diced potatoes, onion and boil until potatoes are tender. Do not drain. In a small jar, shake cup milk with 3 Tbsp flour, then add this mixture to the potatoes and return to a boil. Add milk, creamed corn, and sliced Vienna sausage. Serve hot.

Personal Notes:
Personal Notes:
Susy: This recipe, written in my mom's hand, is slightly different than I remember her making it! I remember her using creamed corn and evaporated milk instead regular milk. By using creamed corn, the thickening mix is not needed, and the evaporated milk makes it very creamy.

In the Steve & MaryAnn Cox family cookbook, the directions for Grandma La Verne's Mulligan Stew are listed as follows: Place raw potatoes and onion in a pan with enough water just to cover. Cook until tender and add the diced Vienna sausages and creamed corn. Add enough milk to get gravy thickness. Add butter and salt and pepper to taste. Heat through and serve.

 

 

 

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