Monday, December 8, 2014

Country Guy's New Favorite Soup

For some reason I had not made this soup since we lived in Omaha.  I guess I had just forgotten about it even though I added it to my cookbook and to the recipes on the Recipes #1 page.  I made it last week at which time Country Guy pronounced it "his new favorite".  Since I'm going to be busy during most lunchtimes this week I made it again so he could heat it up for lunch.  I thought you might want to try it, so I'm sharing it this morning.

I double the recipe so I can use the entire package of sausage--usually Jimmy Dean's original.  I also dissolve about 1/2 c. flour into some of the milk before I add it to the cooked vegetables to make a thicker soup.  (If you don't have half & half, all milk works almost as well.)

Potato Sausage Chowder         
1 c. diced onion
1/2 c. minced celery
2 T. butter or margarine
14 oz. can condensed chicken broth
1 t. salt
1/8 t. pepper
3 potatoes, peeled and cubed
1 1/2 c. milk
1/2 c. half and half
1 c. shredded cheddar cheese
1/2 lb. pork sausage
Saute onions and celery in butter till tender but not browned.  Add chicken broth, salt, pepper, and potatoes.  Cover and bring to boil.  Reduce heat and simmer till potato is tender, about 10 minutes.  Add milk, half & half, parsley and cheese.  Heat just till cheese begins to melt.  Meanwhile shape sausage into very small balls.  Fry until well browned on all sides, or just scramble the sausage and fry it.   Add to chowder just before serving.  Serves 4.

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