Title: Fran's Potato, Cheese, and Corn Chowder
Categories: Soup Crockpot Vegetable Cheese
Yield: 10 Servings

2	tb	Butter or margarine
5	lb	Potatoes
		1 lb grated; 4 lbs diced
3/4	c	Celery; diced
1	c	Carrots; diced
1	md	Onion; minced
2	lb	Grated Cheese
3	cn	Creamed corn
2	cn	Whole corn (or frozen)
1	lb	Sliced sausage
1	qt	Chicken stock
1	c	Powdered milk
		NOT mixed up
1	cn	Cream of mushroom soup
1	ts	Black pepper
1	tb	Seasoned salt
2	ts	Basil

This recipe is an adaptation of several of the potatoe chowder recipes that Lawrence Kellie posted a while back. Some of the the ingredients also came from the top of my head. It turned out VERY well, though it does look a little odd. My husband LOVES it. I finally came up with my idea of what Corn/potato chowder should be. My 3-1/2 year old son's (vegetable hater) only comment as he shoveled it down was "yummy". I will definately be making this one again. I am glad I wrote the changes down this time, I usually don't.

This can either be cooked as direced in the recipe, or for about 10 hours in the crock pot, on HI, adding the milk powder and cheese at the end.

In a large pot, melt butter over medium heat. Saute onion and celery until softened but not brown. Add potatoes, Chicken broth, S&P, 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 of mushiness ( I like em mushy in my chowder). Add grated cheese and milk powder. If the chowder is too thin, you can remove some of it and put throught the blender to thicken, if it is too thick, add water. Adjust seasonings if desired. Serve with bread or crackers.

Shared by: Fran McGee From: Sharon Stevens Date: 10 Sep 94

previous

next