Knockwurst Potato Chowder Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine or butter,
3: Knockwurst, cut into 1/4
Inch slices, about 9 oz
1/2 cup: Finely chopped celery,
1 medium: Onion, finely chopped
2 can: , (10oz) cream of potato soup
1 Soup can: milk,
1 cup: Water,
1/2 cup: Frozen whole kernel corn,
2 tbsp: 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 6-3/4 cups or 4 servings.
Origin: Campbells 75th Anniversary Cookbook. Shared by: Sharon
Stevens, July/95.
From: Sharon Stevens Date: 08-02-95 (00:00) (14)
(E)Homecooki
Source from luhu.jp
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 6-3/4 cups or 4 servings.
Origin: Campbells 75th Anniversary Cookbook. Shared by: Sharon
Stevens, July/95.
From: Sharon Stevens Date: 08-02-95 (00:00) (14)
(E)Homecooki
Source from luhu.jp