Creamy Corn Chowder

The temperatures are falling, leaves are changing, and the feel of fall is in the air...at least in the mountains!!  In Kentucky, I couldn't imagine making soup in September.  It would be too hot.  Swimming is even still acceptable in Kentucky in September.  Well, now as mountain transplant, I have discovered that things are a little different up here.  The mornings have been in the 40s for the last two weeks and that screams sweaters, scraves, boots, and SOUP to me.  So I found this yummy recipe at Hillshire Farms but I used turkey sausage instead of smoked sausage and skim milk instead of whole milk.  I served it with some good ol' Jiffy cornbread.  But to make something delicious even more sinful, I add honey butter to the top of the cornbread will piping hot.  Yum, Yum, Yum!!!  Great recipe for a cool, fall night!!

Ingredients

• 1 pkg. Hillshire Farm® Smoked Sausage
• ¼ cup butter or margarine
• 1 medium onion, chopped (about 1 cup)
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 cups whole milk
• 1 can  whole kernel corn, drained
• 1 can cream style corn
• 2 cups cubed potatoes, cooked, drained ( cooked mine in the microwave for about 5 minutes)
• shredded cheddar cheese (optional..but necessary in my opinion)

Directions:

1. Cut sausage into 1/2”cubes; set aside
2. Melt butter in large saucepan over medium heat. Add onion; cook and stir 4 minutes or until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.
3. Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.
4. Reduce heat to medium-low and simmer 5 minutes. Stir in potatoes and simmer for another 5-10 minutes.
5. Serve with cheese on top.

Prep Time: 10
Cook Time: 25