3 c. thinly sliced raw potatoes
1 c. thinly sliced raw carrots
1/2 c. chopped onion
1 c. water
1/2 tsp. salt
1/4 c. butter
1/4 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 qt. milk
1/2 lb. sausage links, browned
Parsley, chopped

In covered saucepan cook potatoes, carrots and onion in water with 1/2 teaspoon salt until tender. In small skillet, melt butter. Add flour, 1 1/2 teaspoons salt, pepper and Worcestershire sauce to form a paste. Add 1 cup milk and cook, stirring constantly until mixture thickens. Add to cooked undrained vegetables. Pour in remaining milk and heat stirring constantly until simmering point. Drain cooked sausage, cut into 1/4, add to chowder, sprinkle with parsley.