Cup Chopped Fresh Onion ( Using Our KitchenAid Chopper)
1
Tbl. Carapelli Olive Oil
1 to 2
Tbl. Kroger Butter
3
Tbl Kroger Flour
2
Cups Water
Salt & Pepper to taste
8
Ounces Kroger Shredded Sharp Cheddar Cheese
1
Cup Shamrock Farms 2% Milk
Chopped Fresh Parsley
Fry’s Bakery Italian Bread
Directions
In your KitchenAid stock pot, heat oil with butter in skillet to med hot heat. Add the onion, and cook for 1-2 minutes then add corn and sausage. Continue cooking for 2-3 minutes. Stir in the flour, cook 1 minute, stirring constantly.
Add water salt & pepper and heat to boiling point; reduce heat to low and add in the cheese stirring until cheese is melted.
Add in the milk and cook until hot 4-5 minutes but do not boil. Sprinkle with the parsley before serving. Serve this with good crusty Fry’s Italian Bread.
Suggested Dessert: Fry’s Bakery Pumpkin Pie Suggested Wine: Kendall Jackson Chardonnay
Chef Roxanne’s Tip Of The Week: Add your favorite white fish, clams or shrimp to this dish to create your own seafood chowder.
