Ingredients
2
mild Italian sausages (about 7 oz. total),cut into thin slices
1
medium-size onion, chopped
2
to 3 tbsp diced green chiles
1
jar (2 oz.) sliced pimentos, drained
1
medium-size red thin-skinned potato, diced
For Fresh Cream Style Corn:
24
cups corn, cut off cob
Directions
1.
Fresh Cream Style Corn:
2.
Mix together all ingredients and put in freezer bags and freeze.
3.
California Corn Chowder:
4.
Distribute bacon pieces over bottom of a 3-quart microwave-safe casserole. Cover and microwave on HIGH (100%) for 3 minutes or until bacon is crisp; lift bacon from casserole with a slotted spoon and set aside. Pour off and discard drippings.
5.
Add sausages and onion to casserole; cover and microwave on HIGH (100%) for 6 minutes, stirring after 3 minutes. Stir in potato and water; cover and microwave on HIGH (100%) for 9 minutes or until potato is tender when pierced, stirring every 3 minutes. Stir in corn, chiles, pimentos, and milk.
6.
Cover and microwave on HIGH (100%) for 12 to 15 minutes or until steaming, stirring every 4 minutes. Season to taste with garlic salt and pepper. Cover and let stand for 3 minutes.
7.
To serve, ladle soup into individual bowls. Top each serving with bacon.
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