Sausage Chowder - cooking recipe

Ingredients

12 oz. bulk pork sausage
1 c. water
2 cans (10 3/4 oz. each) condensed cream of potato soup
1 c. milk
1/2 c. chopped celery with leaves
1/2 c. chopped carrots
1/4 c. chopped onions
2 Tbsp. chopped fresh parsley

Preparation

In 2-cup saucepan over medium heat, cook sausage until browned stirring to separate sausage into bite sized pieces; spoon off fat. Add water stirring to loosen brown bits.
Stir in soup until well blended.
Add milk, celery, onions, parsley and carrots; heat to simmering.
Do not boil.
Reduce heat to low, cover, simmer 10 minutes or until vegetables are tender.
Makes 5 1/2 cups or 4 servings.