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Sausage Chowder

2 1/2 c Diced potatoes
1/2 c Chopped celery
1 md Onion, chopped
1/2 lb Sausage meat or links
2 1/2 tb Flour
3 1/2 c 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.

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