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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Richard suggested I name this Creamy Camp Stew because I cooked it in his dutch oven, and it could be made at a camp site. I pulled this idea from many sources and tried it out. The results left an empty pot. I hope you enjoy this as much as we did. The cook time is a guesstamate, it may have taken a little less, it was suprisingly quick... Ingredients:
1 -2 lb link sausage |
5 medium potatoes |
3 celery ribs |
15 -20 baby carrots |
3 green onions |
1/2 medium onion |
1 (15 ounce) can kernel corn |
1 (14 1/2 ounce) can chicken broth |
1 3/4 cups milk |
3 -4 tablespoons flour |
3 tablespoons butter |
salt and pepper |
onion powder |
garlic powder, season all (to taste) |
Directions:
1. Chop all veggies.
2. Cut sausage into coins and brown in dutch oven.
3. remove to paper towels and set aside.
4. Dump veggies into pot, drain and add corn.
5. pour chicken broth over top and add 2 T butter.
6. Season with all seasonings to taste.
7. Bring to a boil then cover and simmer for 15-20 minutes or until veggies are tender.
8. Meanwhile slice sausage into quarters.
9. When veggies are tender add milk, sausage the last Tablespoon of butter and 3-4 T flour to thicken.
10. stir often and turn heat up a smidge if needed to help thicken the stew a little faster (stir often because the milk could burn to the bottom).
11. Re-season if desired.
12. Heat throughand serve with some sweet cornbread.
13. ENJOY!
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