Ingredients :
- 1 good size white onion (diced)
- 1/2 cup carrots, cut on the diagonal (optional, imo)
- 4 or 5 stalks of celery (diced)
- 1 Tablespoon butter or margarine
- 2 cans low sodium chicken broth
- 5 or 6 good size russet potatoes, sliced up (with skins)
- 4 Tablespoons flour
- 2 cups milk
- 16 to 20 oz. italian sausage brats (cut up)
- 7 or 8 dashes of tabasco or hot picante sauce
Method :
- In a large pan, sauté onions, carrots and celery in butter until tender.
- Add chicken broth and potatoes.
- Bring to a boil, reduce heat, cover and simmer gently for 20 minutes.
- Using a fork or potato masher, coarsely mash potatoes (you want potatoes to be chunky - this is a chowder!).
- Stir milk into flour and whisk.
- Stir into potato mixture.
- Add italian sausage.
- Add Tabasco for desired kick.
- Heat till bubbly, then heat one minute more.
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