Re: [CH] Spuds and Sausage

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In a message dated 08/22/00 10:38:14 PM Eastern Daylight Time, 
mpierce@martel-intl.com writes:

<< I will be
 submitting this as a side dish at the American Royal BBQ contest in
 October. I make it differently every time  >>

I love this dish, but know it as a Portuguese Sausage and Corn Chowder.  I 
use Chourico (Portuguese red sausage) and the recipe calls for a can of 
creamed corn and a can of regular (or four cobs worth of fresh and a half cup 
of cream), otherwise it's essentially the same dish.
As Mike says, it benefits from your own concoction of spices and herbs.  I've 
never been able to make it the same way twice either.
I start the potatoes in the main pot barely covered with water (or chicken 
broth).  Mike's veggies, same for me, get started in a fry pan in olive oil.  
When wilted, they get added to potatoes, then the Chourico is chopped 
coarsely and nearly browned.  I haven't made a roux at this point, as Mike 
does, but I will in the future.  The Chourico is added to the potatoes and 
wilted veggies, broth to cover.  The corn (and cream) is added in the last 
five minutes of cooking.  Rain today, good day to make this in Massachusetts. 
 A few tomatillos wouldn't hoit either.
Gareth the ChileKnight

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