Cooking with Barbara
Sausage Broccoli Chowder

A good friend of mine from Hiawassee recently passed away. She always made this chowder when the weather turned cool. She grew broccoli in her fabulous garden she tended each year and froze it so she always had it on hand.

Her name was Margie Nichols Lee. She always canned in the earlier years. I once counted over one hundred jars of food in her pantry including grape juice and tomato juice.

Sausage Broccoli Chowder

2 cups whole kernel corn
1/2 pound pork sausage
2 stalks of celery, chopped
1 large onion, chopped
2 cans chicken broth
1 pound broccoli, chopped
2 cans cream of mushroom soup
1 cup milk or Half & Half 

Brown sausage and drain. Saute celery, onion in butter or oil. Add everything except the broccoli and milk. Cook 10 minutes , then add broccoli, cook 10 minutes more on low heat.

Add milk to the soup, cook 10 minutes more. Salt and pepper to taste.