Sausage Chowder

2 1/2 cups diced potatoes
1/2 cup chopped celery
1 medium onion, chopped
1/2 pound sausage meat or links
2 1/2 tablespoons flour
3 1/2 cups milk
salt and pepper to taste

Cook potatoes, celery and onion in a small quantity of boiling salted water until tender; do not drain.

Cut sausage in small pieces and fry slowly; pour off most of the fat leaving 2-3 tablespoons.

Add flour to sausage and mix well. Add milk all at once and cook, stirring constantly until thickened.

Add potatoes. Season with salt and pepper. Reheat slowly. If held for a period of time, keep hot in a double boiler.

Serves 6
rec.food.cooking/Glenn/Sharon Gorman/1994