Corn Chowder

Directions

1. 1
   Melt 2 tablespoons butter in a Dutch oven.
2. 2
   Add the sausage, onion and celery.
3. 3
   Saut until the vegetables are tender.
4. 4
   Add the potatoes.
5. 5
   Add enough water or chicken stock to cover completely. Simmer, covered, for 8 to 10 minutes.
6. 6
   Add the corn and stir to mix.
7. 7
   Simmer, covered, for 10 minutes.
8. 8
   Add the half and half. Cook until almost at the boiling point.
9. 9
   Melt 1/4 cup butter in a small skillet.
10. 10
    Add the flour.
11. 11
    Cook until smooth, stirring constantly.
12. 12
    Whisk the flour mixture (roux) into the chowder.
13. 13
    Cook over medium-high heat until thickened.
14. 14
    Season with salt and pepper.
15. 15
    Serve in individual bowls or a tureen.
16. 16
    Sprinkle with the parsley.
17. 17
    Serve with Fried Tortilla Strips, if desired.
18. 18
    Yield:
19. 19
    4 to 6 servings.