1 lb. pork sausage
2 tbsp. oil
1 c. onion, sliced
1/4 c. flour
2 stalks celery, sliced
1/8 tsp. pepper
3 carrots, sliced
1 c. water
10 3/4 oz. can condensed chicken broth
12 oz. can whole kernel corn, undrained

Shape sausage into 25 to 30 one inch balls. In Dutch oven, brown meatballs in oil, carefully turning to brown evenly. Remove meatballs. Reserve 2 tablespoons drippings in Dutch oven, stir in flour and pepper. Gradually add 1 cup water and chicken broth. Cook until mixture boils and thickens. Add carrots, celery, onions and meatballs. Simmer uncovered 20 to 30 minutes or until veggies are tender. And stew is thickened. Add corn; heat thoroughly.