You are going to love this recipe!
12 oz reduced fat pork sausage
1 large sweet onion, chopped
1 tsp minced garlic
8 small new potatoes, cut into chunks
1 tbsp light butter
1 tbsp self-rising flour
1/4 c. chicken broth
3 3/4 c. chicken broth
20 oz frozen cream style corn
12 oz can sweet kernel corn
8 oz light sour cream
1 tsp salt
1/4 tsp pepper
Brown pork sausage in skillet, add chopped onion and garlic. Set aside.
In stock pot, add butter and cook until lightly browned.
Add flour and brown slightly, creating a roux. Using whisk, add 1/4 c broth.
Thicken and gradually add remaining broth.
Melt frozen corn in the warm broth mixture. Add additional can of corn and sour cream.
When corn is melted, add salt and pepper along with sausage onion mixture.
Bring to boil and simmer for 40 minutes or until potatoes are tender.