Knockwurst potato chowder

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

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