Potato Sausage Chowder

12 ounces bulk pork sausage
1 cup water
2 cans condensed cream of potato soup
1 cup milk
1/2 cup chopped celery with leaves
1/2 cup chopped carrot
1/4 cup chopped onion
2 tablespoons chopped fresh parsley

Brown sausage in a 2 quart saucepan over medium heat, stirring to separate into bite-size pieces. Spoon off fat.

Add water while stirring to looses browned bits. Stir in soup until blended. Add milk, celery, carrot, onion and parsley. Heat to simmering; do not boil.

Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender. - rec.food.cooking/Glenn/Sharon Gorman/1994