Creamy Vegetable Chowder Recipe

• 1 pound sausage
• 1 box scalloped potatoes
• 2 c. onions
• 2 c. green pepper
• 2 c. celery
• 2 c. carrots
• 1 tbsp. parsley flakes
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon pepper
• 5 c. water
• 1 can evaporated lowfat milk
• 2 tbsp. butter (optional)
• Salt to taste

1. Brown sausage, onions, and green pepper in skillet.
2. Drain off fat.
3. Cut vegetables, place in large pan with the 5 c. of water.
4. Bring to a boil, then simmer till partially cooked.
5. Add in seasonings: pepper, thyme, and parsley flakes.
6. When the vegetables are partially cooked, add in the box of scalloped potatoes and the packet of seasonings that is included in the box.
7. Cook for 20-25 min on medium heat.
8. Test the potatoes and vegetables periodically for doneness.
9. When the vegetables and potatoes are done, add in the can of evaporated lowfat milk.
10. If the soup has lost some liquid, add in more to thin.
11. Add in 2 Tbsp.
12. butter to soup.
13. Serve with warm French bread or possibly crackers.

sausage, potatoes, onions, green pepper, celery, carrots, parsley flakes, thyme, pepper, water, milk, butter, salt

Taken from cookeatshare.com/recipes/creamy-vegetable-chowder-55154 (may not work)