CREAM OF CORN SOUP

Ingredients

1 pound bulk pork sage sausage
1 large onion, chopped
1/2 cup flour
2-3 cups water
Salt and pepper to taste
1 can cream of celery soup
1 can cream of mushroom soup
1 (12-ounce) can evaporated milk
2 quarts of milk
2 beef bouillon cubes
3 chicken bouillon cubes
2 (20-ounce) packages frozen yellow creamed corn, cooked according to package directions
1 cup sharp Cheddar cheese, shredded or cubed
3 teaspoonfuls cornstarch dissolved in 1/4 cup cold water, optional

Preparation

In a skillet, brown sausage over medium heat and drain. Add onion; cook until onion is tender. Sprinkle flour over sausage; stir in water and cook, stirring constantly, to make a gravy. Add salt and pepper to taste. Pour into a large heavy pot and place over medium heat; add the soups, milk and bouillon cubes. Stir until bouillon cubes are dissolved and mixture is smooth. Stir in cooked corn. Reduce heat to medium-low and cook, stirring frequently, for 15-20 minutes, until flavors are blended. Add cheese the last 10 minutes of cooking time, stirring until melted. If soup needs to be thickened, gradually stir in cornstarch mixture and stir constantly until soup is of desired consistency. Makes 8-10 servings.