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Location: Texas, United States

Monday, November 13, 2006

Creamy Corn and Sausage Chowder

2 (14.75-oz) cans Cream Style Sweet Corn
1 1/2 cups frozen hash-brown potatoes
1 1/2 cups skim milk
1 pkg Healthy Choice Sausage, sliced
1/4 cup sliced green onions
1/4 cup goldfish crackers

In medium saucepan, combine all ingredients except crackers and onions; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook 2-3 minutes or until potatoes are tender, stirring occasionally. Ladle soup into serving bowls and top with onions and crackers. Makes 4 servings (1-1/2 cups each).



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