Spicy Sausage Cheese Chowder |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This zesty cheesy chowder hits the spot on a blustery fall day. I like to serve it with hot cornbread and crisp apples and pears. Ingredients:
1/2 pound pork sausage |
3 cloves garlic; crushed |
1 1/4 cups onion; chopped |
1 cup celery; chopped |
1 cup carrot; diced |
2 1/2 cups potato; peeled and diced |
4 ounces canned mild green chiles |
14 1/2 ounces canned chicken broth |
1 cup water |
1/2 teaspoon dry mustard |
3/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1/2 teaspoon salt |
1 teaspoon chili powder |
1/2 teaspoon tabasco sauce; or to taste |
3 cups 1% low-fat milk |
1/4 cup flour |
1/2 cup water |
8 ounces sharp cheddar cheese; coarsely grated |
Directions:
1. Brown sausage in a large kettle, drain off excess fat.
2. Add garlic, onions and celery, cook until wilted.
3. Add carrots, potatoes, chilies, broth, 1 c. water and dry spices.
4. Simmer for 25 minutes until vegetables are tender.
5. Add Tabasco and milk, heat until steaming.
6. Mix flour and 1/2 c. water until smooth, then add to soup and stir until slightly thickened.
7. Add cheese and stir until melted.
8. Simmer over low heat for 10-15 minutes to blend flavors, do not boil.
9. Makes 2 1/2 quarts, enough to feed 6 to 8 persons.
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