| Ingredients | | | 2 | tablespoon | butter, or margarine | | | 5 | pound | potatoes, 1 lb grated, 4 lbs diced | | | 3/4 | cup | celery, diced | | | 1 | cup | carrots, diced | | | 1 | each | onion, minced | | | 2 | pound | cheese, grated | | | 3 | each | corn, creamed, can | | | 2 | each | corn, whole, can or frozen | | | 1 | pound | sausage, sliced | | | 1 | qt | chicken stock | | | 1 | cup | milk, powdered, not mixed up | | | 1 | each | cream of mushroom soup, can | | | 1 | teaspoon | black pepper | | | 1 | tablespoon | salt | | | 2 | teaspoon | basil | | | | | |
Directions:
| In a large pot, melt butter over medium heat. Saute onion and celery until softened but not brown. Add potatoes, chicken broth, salt and pepper, basil and carrots. Bring to boil, reduce heat and simmer for 30 minutes until potatoes are just tender.
Brown sliced sausage pieces in a fry pan, add to chowder. Add cream of mushroom soup and corn. Simmer until potatoes and carrots are done to your desired level. Add grated cheese and milk powder.
If the chowder is too thin, you can remove some of it and put through the blender to thicken, if it is too thick, add water. Adjust seasonings if desired. Serve with bread or crackers.
This can either be cooked as direced in the recipe, or for about 10 hours in a crockpot, on High, adding the milk powder and cheese at the end.
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