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Spicy Corn and Sausage Soup ***
Date: 06/27/2004
Servings: 2
Batches: 1
Cost: $8.00
Cost note: based on a full pound of sausage and does not include the bacon, onion or chicken seasoning.
Meal: Dinner, Lunch
Course: Main, Soup
Feel: Sick, Cold
Ingredients:
1 slice thick bacon
1/2 lb (two links) spicy Italian sausage (casing removed)
1 can (15.25 oz) sweet corn (drained)
3 cups chicken broth
1/2 can (4 oz) diced green chillies
1 table spoon diced jalapenos
2 teaspoons dried onion
1 heaping teaspoon of McCormick's Grill Mates(R) Montreal Chicken seasoning.
Preparation:
+ Cook bacon in skillet and set aside
+ while pan is still hot and with bacon grease still in it add and brown the sausage.
+ When sausage is almost done add the remaining ingredients.
+ Bring to boil.
+ Reduce heat to simmer for 40 minutes.
+ Serve with 1 to 3 dashes of Chipotle flavored Tabasco.
History:
This is a variant on Chunky Corn Chowder
with Spicy Sausage from Cooking With
Three Ingredients (1996 Quill/Harper
Collins) by Andrew Schloss. In it the
only ingredients are Mexican-style corn,
sausage and broth.
Notes:
When you are in need of something that
is hardy and full of flavor this does
nicely. I didn't know if it was going
to turn out any good at all so I made it
knowing that if it failed that we still
had pizza in the refrigerator from last
night. When Mari started to eat it she
said "It isn't good at all. You should
give me your bowl and have the pizza.
And that was before we each added a bit
of the Tabasco. The long simmer helps
bring out a lot of different flavors and
condenses the chicken broth making this
very rich flavorful.
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Spicy_Corn_and_Sausage_Soup