Country Sausage Corn Chowder

1 lb. Bob Evans Original Recipe Roll Sausage, Zesty Hot Roll

or Sage Roll Sausage

4 to 5 cups milk, whole or 2%

2 (15 oz.) cans sweet cream style corn

1 cup onions, diced

1 heaping cup red bell peppers, diced

2 tbsp. all-purpose flour

¼ tsp. garlic powder

salt and pepper to taste

3 tsp. sliced green scallions (garnish optional)

Over medium-high heat, brown and crumble sausage in soup

pot. While sausage begins to brown, add onions and red

peppers, cook until tender and sausage is no longer pink. Drain

off excess drippings. Add flour, stir well into mixture and cook 5

to 6 minutes. Add milk and combine with sausage mixture.

Add cream corn and simmer for 20 to 25 minutes until base

thickens. Add garlic powder, salt and pepper. Garnish with

scallions on top in soup bowl. Refrigerate leftovers. Makes 4 to

6 servings