"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potato Sausage Chowder Recipe

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This recipe for Potato Sausage Chowder, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1 Cup Onions, diced
1/2 Cup Celery, minced
2 Tbsp. Butter
1 (14oz.) Can Condensed Chicken Broth
1 Tsp. Salt
1/8 Tsp. Pepper
1 Potato, peeled and thinly sliced
2 Cups Half and Half
1 Tsp. Parsley, minced
1 Cup Cheddar cheese, diced
1/2 Lb. Pork Sausage

Sauté onions and celery in butter until tender but not browned. Add broth, salt, pepper, and potato. Cover and bring to a boil. Reduce heat and simmer until potato is tender, about 10 minutes. Add half and half, parsley and cheese. Heat just until cheese begins to melt. Meanwhile, shape sausage into very small balls. Fry until well browned on all sides. Add to chowder just before serving. Makes 4 servings.




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