Ingredients1 h 10 m servings 502 cals
- In a skillet, prepare sausage according to package directions. Cool slightly and slice into 1/2 -inch slices.
- In a soup kettle, melt butter and saute onions until tender and lightly browned. Add flour, mix until smooth. Stir in stock, over medium heat, stirring constantly, until thickened and bubbly. Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes. Gradually stir in cream, corn and thyme. Continue to simmer for 5 to 7 minutes, stirring occasionally. Do not allow to boil.
- Add prepared sausage, bell pepper and onions. Continue to simmer for 5-10 minutes. Season with salt and pepper to taste. Serve and garnish with parsley.
Per Serving: 502 calories; 30.5 g fat; 41.6 g carbohydrates; 17.9 g protein; 80 mg cholesterol; 1228 mg sodium. Full nutrition
ReviewsRead all reviews 4
Easy to make, and my moderately picky family mostly loved it (one teenage son abstained on principle). But this compliment from my husband made it worthy of 5 stars: "Honey, you should open a re...
Delicious! I made it as directed except I used evaporated milk for the half and half and used dried thyme and parsley.
Good, but missing something. I think it would work better with spicy or sweet sausage to give it more kick.