1 lb. regular or lowfat Polska Kielbasa sausage
2 tbsp. butter
1 lg. onion, coarsely chopped
1/2 c. sliced celery
3 c. cubed potatoes (3-4 med.)
3 c. chicken broth
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. dairy sour cream
1 c. milk
2 tbsp. chopped parsley

Cut sausage into 1/2 inch pieces. Reserve. Melt butter in Dutch oven. Saute onion and celery until onion is transparent. Add potatoes and chicken broth; bring to a boil. Cover, reduce heat to simmer. Cook 15-20 minutes or until potatoes are tender.

In small bowl, combine soup and sour cream. Blend well. Add to chowder mixture with milk, parsley and sausage pieces. Heat to serving temperature; do not boil. Serve hot with lemon slice on top of each bowl. Serve with coarsely ground pepper to taste.