Potato Sausage Chowder
Source: The State - Columbia, SC January 7, 1981
Servings: 4

1 cup diced onion
1/2 cup minced celery
2 tablespoons butter or margarine
14 ounces condensed chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 potato -- peeled and thinly sliced
1 1/2 cups milk
1/2 cup half and half
1 teaspoon minced parsley
1 cup diced Cheddar cheese
1/2 pound pork sausage

Saute onions and celery in butter until tender, but do not let brown; add chicken broth, salt, pepper and potato. Cover and bring to a boil; reduce heat and simmer until potato is tender, about 10 minutes. Add milk, half and half, parsley and cheese.

Heat just until cheese begins to melt. Meanwhile, shape sausage into very small balls.

Fry until well browned on all sides. Add to chowder just before serving.