Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Margarine or butter
3 Knockwurst, cut into 1/4
Inch slices (about 9 oz)
1/2 c Finely chopped celery
1 md Onion, finely chopped
2 cn (10oz) cream of potato soup
1 Soup can milk
1 c Water
1/2 c Frozen whole kernel corn
2 tb Chopped fresh parsley

Saute knockwurst, onion and celery in skillet until cooked. Drain off
fat. Stir in soup, milk, water and corn. Heat to boiling. Reduce
heat to low. Cover and simmer for 4 minutes or until corn is tender.
Stir in parsley and serve. Makes 6-3/4 cups or 4 servings.

Origin: Campbell's 75th Anniversary Cookbook. Shared by: Sharon
Stevens, July/95.
From: Sharon Stevens Date: 08-02-95 (00:00) (14)
(E)Homecooki

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