Sausage Corn Chowder
Ingredients:
½ lb. Red Barn Venison Sausage ¼ cup chopped onion ¼ cup chopped celery 3 cups water 2 medium red potatoes, cut into ½ inch cubes 2 teaspoons chicken bouillon granules 1 cup frozen corn 3 Tablespoons butter ¼ cup all-purpose flour dash of pepper 1 ½ cups milk
Directions:
In large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.  Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1 – 2 minutes or until thickened. Stir into sausage mixture.