baileysmommy98
03-22-2004, 02:02 PM
• 1 20-ounce package refrigerated shredded potatoes
• 1 14-1/2-ounce can reduced-sodium chicken broth
• 1 10-ounce package frozen whole kernel corn
• 2 cups skim milk
• 12 ounces 97-percent-fat-free cooked link sausage, halved lengthwise and sliced
• 1/3 cup sliced green onions
• 1/4 teaspoon pepper
• Salt
• Cilantro sprigs
• Green or red bottled hot pepper sauce (optional)
In a 4-quart Dutch oven combine potatoes, chicken broth, and corn. Bring mixture just to boiling, reduce heat. Simmer, covered, for 10 minutes or until potatoes are just tender, stirring occasionally. Using a potato masher, slightly mash potatoes. Stir in milk, sausage, onions, and pepper. Heat through. Season to taste with salt, cilantro, and hot pepper sauce, if desired. Makes 5 servings.
• 1 14-1/2-ounce can reduced-sodium chicken broth
• 1 10-ounce package frozen whole kernel corn
• 2 cups skim milk
• 12 ounces 97-percent-fat-free cooked link sausage, halved lengthwise and sliced
• 1/3 cup sliced green onions
• 1/4 teaspoon pepper
• Salt
• Cilantro sprigs
• Green or red bottled hot pepper sauce (optional)
In a 4-quart Dutch oven combine potatoes, chicken broth, and corn. Bring mixture just to boiling, reduce heat. Simmer, covered, for 10 minutes or until potatoes are just tender, stirring occasionally. Using a potato masher, slightly mash potatoes. Stir in milk, sausage, onions, and pepper. Heat through. Season to taste with salt, cilantro, and hot pepper sauce, if desired. Makes 5 servings.