This recipe is an adaptation of several of the potato chowder
recipes that Lawrence Kellie posted a while back. Some of 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 HIGH, 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,
salt & pepper, 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 through the blender to thicken, if it is
too thick, add water. Adjust seasonings if desired. Serve with
bread or crackers.
