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Add a photoServings: 6
Ingredients
- 1 lb Bulk sausage
- 5 Tbsp. Butter
- 5 Tbsp. Flour
- 2 c. Chicken stock
- 2 1/2 c. Lowfat milk
- 1/4 c. Onion, finely minced
- 1 1/2 c. Corn kernels Salt, to taste Grnd pepper, to taste
- 1/8 tsp Cayenne
- 1/2 tsp Dry whole thyme
- 1/2 c. Heavy cream
Directions
- 1. Heat 4 Tbsp. butter in a saucepan. Add in the flour, stirring with a wire whisk till blended.
- 2. Add in the stock and lowfat milk, stirring rapidly with the whisk. Cook, stirring frequently, about 10 min.
- 3. Meanwhile, cook the sausage in a large skillet till no longer pink, breaking up the lumps as the sausage browns. Drain. Add in the remaining 1 Tbsp. of butter and the onion to the skillet and cook till the onion is wilted. Add in the corn, salt, pepper, cayenne, and thyme. Cook briefly and add in to the cream sauce. Add in the heavy cream and bring to a boil. Simmer gently about 5 min.
- NOTES : Very rich. Freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 6 servings | |
| Calories 457 | |
| Calories from Fat 309 | 68% |
| Total Fat 34.68g | 43% |
| Saturated Fat 15.74g | 63% |
| Trans Fat 0.16g | |
| Cholesterol 99mg | 33% |
| Sodium 725mg | 30% |
| Potassium 491mg | 14% |
| Total Carbs 19.3g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.86g | 5% |
| Protein 17.81g | 28% |
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