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Categories:
butter flour salt onion powder dill weed pepper milk whole kernel corn frozen vegetables sausage links
Viewed: 51 - Published at: 9 years agoIngredients
- 2 Tbsp. butter or margarine
- 3 Tbsp. all-purpose flour
- 1 tsp. salt
- 1 tsp. onion powder
- 1/4 tsp. dried dill weed
- 1/8 tsp. pepper
- 4 c. milk
- 1 (16 oz.) can whole kernel corn, drained
- 1 (10 oz.) pkg. frozen vegetables, partially thawed (lima beans, green beans, cauliflower, peas, carrots or broccoli)
- 1 (12 oz.) pkg. smoked sausage links, sliced 1/2 to 1/4 inch thick
Method
- In a large saucepan melt butter or margarine over low heat. Blend in flour, salt, onion powder, dill weed and pepper.
- Add milk all at once.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Cut the partially thawed frozen vegetables into bite-size pieces, if necessary.
- Stir the vegetables, corn and sausage into the soup.
- Cover and simmer for 10 to 15 minutes or until vegetables are done.
- Makes 6 servings.
