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Smoked Beef Sausage & Potato Chowder
A finalist, by Bernice Janowski of Wisconsin, in the 2001 National Beef Cookoff .

Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4

1 lb. fully-cooked smoked beef sausage, thinly sliced

1 package (5 oz.) cheesy scalloped potatoes

2 cups frozen mixed vegetables

1 can (14-1/2 oz.) ready-to-serve onion-flavored beef broth

1 cup water

2 cups milk

2 Tbsp. fresh parsley, chopped

1/4 tsp. pepper

-- fresh parsley springs

	Heat Dutch oven over medium-high heat until hot. Add sausage; cok and stir 5 minute or until browned. Pour off drippings.
	Add potatoes from package, mixed vegetables, broth and water; bring to a boil. Reduce heat; whisk in sauce mix until blended. Cover and simmer over low heat 12 minutes or until potatoes are tender, stirring occasionally.
	Stir in milk; cook, uncovered, over medium heat 1 minutes or just until heated through. (Do not boil.)
	Remove from heat; stir in chopped parsley and pepper. Garnish with parsley springs.

Recipes and Cooking Data Courtesy of the Texas Beef Council