Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Margarine or butter |
| 3 \N | Knockwurst, cut into 1/4 |
| \N \N | Inch slices (about 9 oz) |
| ½ cup | Finely chopped celery |
| 1 medium | Onion, finely chopped |
| 2 cans | (10oz) cream of potato soup |
| 1 \N | Soup can milk |
| 1 cup | Water |
| ½ cup | Frozen whole kernel corn |
| 2 tablespoons | Chopped fresh parsley |
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