Recipe provided by the National Hot Dog and Sausage Council, Arlington, VA.
Cook potatoes in simmering broth until tender. Drain and reserve potatoes and broth separately.
Sauté scallions, red pepper and celery in oil until tender.
Add flour and seasonings, stir until smooth. Cook, stirring constantly to a golden straw color.
Gradually stir in reserved broth. Cook until mixture begins to thicken.
Return reserved potatoes to kettle. Add sausage, corn and bay leaf and cook until heated throughout.
Stir in milk and heat to serving temperature (do not boil). Remove bay leaves.
Adjust seasoning as required. Garnish with chopped scallions.
Yield: 1-1/4 gallons.