Amish 13 Bean & Sausage Chowder

"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking." - Beard
I have tried at least 20 new recipes the past 3 months. And, almost all of them have been just blah! (Don't worry, I haven't tried any of yours!) So having a really bad couple of months in the Kitchen with any new recipes and a few try and true recipe too, I was hoping that the recipe that was written on the package of beans from the Amish Market ( a stand outside of their home) was going to be delicious! We were pleasantly surprised by the flavor. It was different since most of the bean soup recipes seem to be tomato based. I liked the change! So, maybe, I am back on a good footing with my oven?!

2 cups of 13 Bean Blend
1 qt. fresh water
2 tsp. butter
1 tsp. lemon juice
4 tsp chicken broth
4 cups potatoes (diced)
2 cups onions (diced)
1 1/2 cups celery (sliced with leaves)
1 can (15oz) yellow corn
1 tsp garlic salt
1 tsp sage
1/2 tsp black pepper
1 qt whole milk
1 cup light cream
1 egg
3 Tbsp. Corn Starch
2 Tbsp. Flour
2 lbs of smoked sausage (sliced 3/8")

1. Soak Bean in water overnight and drain.
2. Simmer the first 5 ingredients together in a heavy kettle for 30 minutes
3. Add the next 5 ingredients and cook another 15 minutes till potatoes are tender. (Do not stir much)
4. Add garlic salt, sage, black pepper & milk (Do not let boil)
5. Blend light cream, egg, corn starch & flour together in a bowl with a whip till smooth.
6. Slowly add the step #5 mixture and heat gently to thicken. Add sausage and Serve.