Sausage Corn Chowder
 
Ingredients:
½ lb. Red Barn Venison Sausage
¼ cup chopped onion
¼ cup chopped celery
3 cups water
2 medium red potatoes, cut into ½ inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 Tablespoons butter
¼ cup all-purpose flour
dash of pepper
1 ½ cups milk
Directions:
In large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. 
Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1 – 2 minutes or until thickened. Stir into sausage mixture. 
 
 
 
 
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