Recipe: Garden Patch Chowder

Recipes using McCormick Organic Dill Weed

• 2 cups water
• 1 cup milk, warmed
• 1 1/2 cups peeled, diced potatoes
• 2 cups chicken broth, warmed
• 1 cup thinly sliced celery
• 8 oz. shredded Cheddar cheese
• 1/2 cup chopped onion
• 1/4-1/2 tsp. dill weed
• 1/2 tsp. salt
• 12-16 oz. Polish sausage, sliced 1/4" thick and cooked
• 1 1/2 tsp. pepper
• 1 stick butter or margarine
• 1/4 cup. flour

In a 2 qt. saucepan, bring water to a boil; add potatoes, carrots, celery, onion, salt, and pepper. Cover and simmer 15 minutes, or until vegetables are tender. In a separate 4 qt. pot, melt butter, stir in flour and cook until smooth, stirring constantly. Remove from heat and gradually stir in milk and broth. Return to heat; bring to a boil, stirring constantly. Boil 1 minute, stirring. Add cheese, stirring until melted. Add vegetables and water, dill, and sausage. Heat.

Servings: 4