Knockwurst potato chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter |
| 3 | Knockwurst, cut into 1/4 | |
| Inch slices (about 9 oz) | ||
| ½ | cup | Finely chopped celery |
| 1 | medium | Onion, finely chopped |
| 2 | cans | (10oz) cream of potato soup |
| 1 | Soup can milk | |
| 1 | cup | Water |
| ½ | cup | Frozen whole kernel corn |
| 2 | tablespoons | Chopped fresh parsley |
Directions
Saute knockwurst, onion and celery in skillet until cooked. Drain off fat. Stir in soup, milk, water and corn. Heat to boiling. Reduce heat to low. Cover and simmer for 4 minutes or until corn is tender.
Stir in parsley and serve. Makes 6-¾ cups or 4 servings.
Origin: Campbell's 75th Anniversary Cookbook. Shared by: Sharon Stevens, July/95.
From: Sharon Stevens Date: 08-02-95 (00:00) (14) (E)Homecooki