Recipe - Frans Potatocheesecorn Chowder

2 tablespoon Butter or margarine
5 pound Potatoes
1 pound grated; 4 lbs minced
Three fourths cup Celery; minced
1 cup Carrots; minced
1 md Onion; minced
2 pound Grated Cheese
3 cn Creamed corn
2 cn Whole corn (or frozen)
1 pound Sliced sausage
1 qt Chicken stock
1 cup Powdered milk
NOT mixed up
1 cn Cream of mushroom soup
1 teaspoon Black pepper
1 tablespoon Seasoned salt
2 teaspoon Basil

This recipe is an adaptation of several of the potatoe chowder recipes that
Lawrence Kellie posted a while back. Some of the the ingredients also came
from the top of my head. It turned out VERY well, though it does look a
little odd. My husband LOVES it. I finally came up with my idea of what
Corn/potato chowder should be. My 3One half year old son's (vegetable hater)
only comment as he shoveled it down was "yummy". I will definately be
making this one again. I am glad I wrote the changes down this time, I
usually don't.

This can either be cooked as direced in the recipe, or for about 10 hours
in the crock pot, on HI, adding the milk powder and cheese at the end.

In a large pot, melt butter over medium heat. Saute onion and celery
until softened but not brown. Add potatoes, Chicken broth, S&P, basil and
carrots. Bring to boil, reduce heat and simmer for 30 minutes until
potatoes are just tender. Brown cut or sliced up sausage pieces in a fry pan, add to
chowder. Add cream of mushroom soup and corn. Simmer until potatoes and
carrots are done to your desired level of mushiness ( I like em mushy in my
chowder). Add grated cheese and milk powder. If the chowder is too thin,
you can remove some of it and put throught the blender to thicken, if it is
too thick, add water. Adjust seasonings if desired. Serve with bread or
crackers.