2 cups Florida potatoes, diced
2 cups fresh Florida sweet corn kernels
1 pound low-fat link sausage, diced
1 cup onion, chopped
2 ½ cups chicken broth
1/4 cup flour
8 ounces cream-style corn
1 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 cups whole milk
Sea salt and fresh ground pepper, to taste
Cook the sausage and onion in a large skillet over medium heat until sausage is browned and onion is lightly browned and tender. Stir in flour until blended into the mixture. Add chicken broth and stir to blend. Add diced potatoes, kernels and cream-style corn, ground pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently. Cover, reduce heat to low and continue to simmer, stirring occasionally, until potatoes are tender. Add milk and cook, covered, for another 15 minutes. Serve warm with crusty bread.
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