Name: 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
3 cups chicken broth
2/2 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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