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Casseroles

Sausage Potato Chowder

Shared by Karen Smith Skogen

A family memory

The Story Behind It

Received this recipe from my sister-in-law, Lynn Olson. When I have cabbage and carrots in my garden, I substitute chopped cabbage and grated carrots for the potatoes and mixed vegetables.

1

Ingredients

2 cups diced potatoes
1 (10 oz) package frozen mixed vegetables
¼ cup chopped onion
1 Tbsp parsley
2 chicken bouillon cubes (or 1 can broth and no water)
1 cup water
¾ tsp salt (optional)
8 oz sausage or ring bologna, thinly sliced
¼ cup flour
3 cups milk (reduce to 2 cups if using a can of broth)
2 Tbsp butter
Paprika, for garnish

2

Directions

Combine the first 6 ingredients and boil gently for 15 minutes.

Add the sausage.

Blend the flour and milk together. Stir into the first mixture and bring to a boil.

Cook and stir for 2 minutes more.

Add the butter and top with paprika.