By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 6 cups

Ingredients:

• 2 tablespoons vegetable oil
• 1 lb. chorizo sausage, browned well
• 1 cup frozen breaded onion rings, chopped well
• 1 stalk celery, finely chopped
• 1 ear corn, kernels cut off
• 1 cup instant nonfat dry milk
• 2-3 cups hot water- as needed to bring sauce to consistency

Directions:

• Heat oil in a large pan over medium high heat.
• Add chorizo and heat through.  Add vegetables, stirring to combine and cook until tender- about 3 minutes.
• Add instant nonfat dry milk, and stir to combine, breaking up any clumps.
• Add the water, as much as needed to bring to a sauce consistency.
• Simmer 5 minutes.
• Serve over Garlic Mashed Potatoes and Onion Bagel Croutons.