Country Chowder
It's the time of year for hearty soups, and this one is sure to please a hungry crowd.
1 pound sausage meat, crumbled
1 medium-size onion, chopped
1 can (about a pound) white potatoes
1/4 teaspoon sage
1/4 teaspoon marjoram
2 tablespoons minced parsley
1 10-1/2 oz. can cream of celery
1 10-1/2 oz. can vegetable soup
3 soup cans milk
1 tablespoon Worcestershire sauce
1 8-oz can lima beans, drained
Salt and pepper
Drain and dice potatoes into quarter-inch pieces. In a large, heavy skillet, brown the sausage meat, breaking up with a fork as it cooks, about ten minutes. Drain all but two tablespoons of fat. Add chopped onion, diced potatoes, seasonings and parsley. Cook until onion is tender, about fifteen minutes, stirring occasionally.
Turn into a large saucepan or kettle. Add celery and vegetable soups, milk, Worcestershire sauce and drained lima beans. Season to taste with salt and pepper. Cover and reheat about ten minutes. Serve immediately. Serves eight or more.
1 pound sausage meat, crumbled
1 medium-size onion, chopped
1 can (about a pound) white potatoes
1/4 teaspoon sage
1/4 teaspoon marjoram
2 tablespoons minced parsley
1 10-1/2 oz. can cream of celery
1 10-1/2 oz. can vegetable soup
3 soup cans milk
1 tablespoon Worcestershire sauce
1 8-oz can lima beans, drained
Salt and pepper
Drain and dice potatoes into quarter-inch pieces. In a large, heavy skillet, brown the sausage meat, breaking up with a fork as it cooks, about ten minutes. Drain all but two tablespoons of fat. Add chopped onion, diced potatoes, seasonings and parsley. Cook until onion is tender, about fifteen minutes, stirring occasionally.
Turn into a large saucepan or kettle. Add celery and vegetable soups, milk, Worcestershire sauce and drained lima beans. Season to taste with salt and pepper. Cover and reheat about ten minutes. Serve immediately. Serves eight or more.
posted by Nightowl | 1/16/2007
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