8-10 oz. smoked sausage
2 tbsp. butter
1 med. onion, coarsely chopped
3 ribs celery, coarsely chopped
10 3/4 oz. can cream of potato soup, undiluted
1 c. milk
1/2 c. water
1/4 -1/2 tsp. coarsely ground black pepper
16 oz. can sliced potatoes, drained or 3-4 cooked & sliced med. size potatoes
16 oz. can whole kernel corn, drained

Lightly brown sausage in 3 quart saucepan with butter. Add onion and celery; saute. Add soup, milk, water and pepper. Stir until smooth. Add sliced potatoes and corn. Bring to a boil and simmer for 10 to 12 minutes. Garnish with chopped parsley if desired. Yield: 4 to 6 servings.

Ekrich all beef or turkey smoked sausage both work equally well. Frankfurters work, too.