Submitted by Cheryl Magill of Altona
1/2 pound bulk sausage
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium potatoes cut into 1/2-inch cubes
2 teaspoons chicken bouillons
1 cup frozen corn
3 tablespoons butter
1/4 cup flour
1/8 teaspoon pepper
1 1/2 cups milk
Brown sausage, onion and celery in skillet.
Drain, then add water, potatoes and chicken bouillons. Simmer for 5 minutes uncovered. Add frozen corn. Place in slow cooker on low until ready to eat.
Then melt butter, add flour, pepper and slowly add milk. Add the mixture to the chowder about 10 minutes before serving to thicken.
