Sausage & Potato Chowder

​Ingredients
​
2 cups milk
2 cups chicken broth
1/2 cup chopped onions
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/4 cup chopped chives
1 lb breakfast sausage
2 cups hash browns (shredded)
1 stick of butter (¼ lb)
1 cup shredded cheese
Seasoning to taste

​     Heat up a large frying pan with ¼  of a stick of butter. In this pan fully cook your breakfast sausage and onions. After they have finished cooking, place your tomatoes and carrots on top and turn your burner off. After your tomatoes have softened, place the mixture into the soup base.
     To make the base of your soup, put your milk and broth into a large pot. Use medium heat to warm the base. High heat will scorch the milk.
     The last thing your soup needs is hash browns. To cook these, melt the rest of your stick of butter into the large frying pan you used earlier. When cooking hash browns use high heat and butter instead of oil. This helps get that perfect golden crunch.  Once they have finished cooking, carefully them place in the soup. Season to your taste with your favorite seasonings.
     The last thing to do is add your cheese and chives. Let the soup simmer on low for about an hour. This helps all the flavors mix together.  Enjoy!
     Food has always been the heart of my family. We always had people over for supper when I was a kid. It seemed as if our house had a revolving door. All of my parents’ close friends had kids my age and we were always up to something. Between fishing and hunting we were always cooking up something new. So in honor of the holidays this year, cook with your family! Enjoy having everyone back under one roof, even if it is in separate rooms. I want to hear about it! The next time you send your subscription in, let me know! I enjoy all the notes you guys leave, getting the mail is my favorite part of the day!
     Happy Holidays! And get cooking!
By Shelby Pitzer

​***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).

Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..

• Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
• Misinterpreted recipe
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