Sausage-Vegetable Chowder

• 2 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• 1 tsp. salt
• 1 tsp. onion powder
• 1/4 tsp. dried dill weed
• 1/8 tsp. pepper
• 4 c. milk
• 1 (16 oz.) can whole kernel corn, drained
• 1 (10 oz.) pkg. frozen vegetables, partially thawed (lima beans, green beans, cauliflower, peas, carrots or broccoli)
• 1 (12 oz.) pkg. smoked sausage links, sliced 1/2 to 1/4 inch thick

1. In a large saucepan melt butter or margarine over low heat. Blend in flour, salt, onion powder, dill weed and pepper.
2. Add milk all at once.
3. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Cut the partially thawed frozen vegetables into bite-size pieces, if necessary.
5. Stir the vegetables, corn and sausage into the soup.
6. Cover and simmer for 10 to 15 minutes or until vegetables are done.
7. Makes 6 servings.

butter, flour, salt, onion powder, dill weed, pepper, milk, whole kernel corn, frozen vegetables, sausage links

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303130 (may not work)