Cajun Chowder

• 1 Tbsp. roasted garlic butter (Land O' Lakes)
• 1 Tbsp. oil
• 2/3 c. chopped onion
• 2 c. peeled and cubed potatoes
• 2 c. water
• 1 (15 oz.) can Veg-All Cajun mixed vegetables
• 1 1/2 c. half and half
• 1/4 tsp. black pepper
• 1 (14 3/4 oz.) can cream style corn
• 2/3 c. chopped smoked sausage
• Salt, to taste

1. In a soup pot, combine the roasted garlic butter, oil and onions.
2. Saute until onions are tender but not browned.
3. Add potatoes and water.
4. Cook until potatoes are fork tender but not mushy.
5. Add the mixed vegetables, half & half, black pepper, corn and sausage.
6. Cook over medium heat until slightly thickened. This will probably take about 8 to 10 minutes.
7. If the chowder seems to thicken too much, simply add a little more half and half or water. Taste and add salt, as needed.
8. I usually add about 1 teaspoon to my pot of chowder but always taste before adding salt and add a little at a time until you get it just right for your palate. Makes 6 to 8 servings.

garlic butter, oil, onion, potatoes, water, vegall cajun mixed vegetables, black pepper, cream style corn, sausage, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97659 (may not work)