Fran's Potato/Cheese/Corn Chowder

* Exported from MasterCook *

FRAN'S POTATO/CHEESE/CORN CHOWDER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.



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