Corn Chowder with Smoked Fish Sausage or Kielbasa

1 tablespoon butter
2 large shallots, minced
2 cups milk
3 medium Yukon Gold potatoes, scrubbed and diced (about 2 cups)
1/4 pound smoked fish sausage or kielbasa, diced
1 1/2 cups corn
1 cup half-and-half
salt and pepper

Melt butter in saucepan and medium heat.  Add shallots and cook, stirring occasionally, until tender, about 5 minutes.  Add milk and potatoes; bring to low simmer, partially cover and cook until potatoes are tender.  Add sausage, corn and half-and-half; bring to low simmer and cook gently until corn is tender, about 3 minutes.  Add salt and pepper to taste.  Makes 4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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