Smoked Sausage Chowder

1. 1

   Place peeled cubed potatoes & carrots into a 5 quart pot & cover with water.

2. 2

   Bring to a boil & cook until potatoes are fork tender.

3. 3

   Carrots will be slightly hard but will continue to cook.

4. 4

   Cut sausage into bite size chunks.While potatoes cook, brown together in a frying pan sausage, onions & celery & garlic powder until tender.

5. 5

   When potatoes are tender drain off approximately half the water.

6. 6

   Add the stick of butter, let it melt some.

7. 7

   Then add milk & broth& stir.

8. 8

   Add sausage & onion mixture & seasonings.

9. 9

   Add the instant potato flakes as needed for desired thickness.

10. 10

    I use these because it easy.

11. 11

    Alternative: (A person could add cornstarch if it is first stirred up in cold water.

12. 12

    1 or 2 Tablespoons to a half cup of cold water.

13. 13

    Stir until smooth & add to soup.

14. 14

    Repeat as needed for thickness)

15. 15

    Simmer until carrots are desired tenderness & serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.