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| 2 Tbsp. | Butter |
| 5 Lb. | Potatoes (1lb. grated, 4lb diced) |
| 1 Lb. | Celery, diced |
| 1 Cup | Carrots |
| 1 | Medium Onion, minced |
| 2 Lb. | Grated Cheese |
| 3 Cans | Creamed Corn |
| 2 Cans | Whole Corn |
| 1 Lb. | Sliced Sausage |
| 1 Qt. | Chicken Stock |
| 1 Cup | Powdered Milk (NOT mixed up) |
| 1 Can | Cream of Mushroom Soup |
| 1 Tsp. | Black Pepper |
| 1 Tbsp. | Seasoned Salt |
| 2 Tsp. | Basil |
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| 1. |
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. |
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| 2. |
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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Recipe Submitted By: Chris Diamond
Category: Slow Cooker
Type: Potato
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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