"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Corn Chowder Recipe

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This recipe for Creamy Corn Chowder, by , is from This Is Why We're Fat?!?, 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!

Beth Adams


1 pound Ground Italian Sausage
3 cloves Garlic, minced
cup Onions, chopped
cup Flour
4 cups Milk
1 cups Heavy Cream
3 medium Idaho Potatoes, peeled and cubed
1 package Corn (frozen)
Salt and Pepper to taste
Green Onion, finely sliced for garnish

In a large stockpot, brown sausage, garlic, and onion over medium heat until cooked through; drain. Return to pan and add flour; mix well and cook for an additional 2 minutes, stirring constantly.
Add milk, cream, potatoes, and corn to sausage mixture and bring to a boil. Reduce heat and simmer for 1 hour.
Season well with salt and pepper to taste. Ladle into soup bowls, garnish with green onions, and serve.




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