1 pound Bob Evans Original Recipe, Zesty Hot or Sage Sausage Roll 1 cup diced onions 1 cup diced red bell peppers 2 tablespoons all-purpose flour 4 to 5 cups milk, whole or 2% 2 cans (15 ounces each) sweet cream style corn ¼ teaspoon garlic powder salt and pepper to taste 3 teaspoons sliced green scallions (garnish optional)
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain off excess drippings. Add flour, stir well into mixture and cook 5 to 6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20 to 25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.
