Sausage Corn Chowder

Enjoy this hearty chowder with a loaf of crusty bread on a cold day.

1/2 pound pork sausage

1/4 c. chopped onion

1/4 c. chopped celery

4 c. water

5-6 red potatoes, unpeeled, cut into 1/2" cubes

3 tsp. Better than Bouillon* chicken flavor or 3 bouillon cubes

1 c. frozen corn

1 can (15 oz.) cream-style corn

3 T. butter

1/4 c. flour

1/8 tsp. pepper

1 1/2 c. milk

In a large saucepan, cook sausage, onion and celery over medium heat; drain

Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.

Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute. Stir into the sausage mixture.

Serves 4

*Look for "Better than Bouillon" in the soup aisle of the grocery store. It has a better flavor and fewer "chemicals" than regular bouillon cubes.