Amount
Ingredient
Preparation



2
tablespoons
butter

or margarine



5
pounds
potatoes

1 lb grated, 4 lbs diced



3/4
cups
celery

diced



1
cup
carrots

diced



1
each
onion

minced



2
pounds
cheese

grated



3
each
corn

creamed, can



2
each
corn

whole, can or frozen



1
pound
sausage

sliced



1
quart
chicken stock





1
cup
milk

powdered, not mixed up



1
each
soup, cream of mushroom

can



1
teaspoon
black pepper





1
tablespoon
salt





2
teaspoons
basil

 In a large pot, melt butter over medium heat.  Saute onion and celery until softened but not brown.  Add potatoes, chicken broth, salt and pepper, basil and carrots.  Bring to boil, reduce heat and simmer for 3 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.  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.
 
This can either be cooked as direced in the recipe, or for about 1 hours in a crockpot, on High, adding the milk powder and cheese at the end