*  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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