Sausage Potato Chowder

By Perry Washburn

On rainy and blustery Spring weekends, my crew looks for something warm, homey. We make lots of hearty gumbos and other types of soup. Our daughter Aida is a huge fan of all soups, but especially chowder. This is a great one, and I'm not sure what warmed me most, this wonderful dish or the smile on Aida's face after the first spoonful!

1/2 cup butter (Plugra is great!)
1/2 cup flour
2 cups chopped celery
1 cup chopped onion
2 cups red potatoes, small dice, with skins on
2 cups stock (homemade is MUCH better)
2 cups milk (or half & half)
1 pound mild smoked sausage (Emeril's apple)
1 tsp Cajun seasoning

Make a mild roux with the butter and flour. Add the butter to a large, heavy pot, and turn the heat up to medium-high. Don't add butter to a hot pot, or you will burn it. When the butter is melted and starting to foam, add the flour and cook, stirring constantly, just until it starts changing color, perhaps 3-5 minutes. Add the celery, onions and sausage, and cook until the veggies are starting to wilt. Deglaze the pot with the stock. Bring to a boil with the rest of the ingredients except the milk. Reduce heat to a simmer, and after it has settled down add the milk. Cook for 20-30 minutes, until the potatoes are done and the chowder is thickened and calling out to the hungry diners in other parts of the house. To make everyone really happy, make some biscuits!