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Sausage Cheese Chowder




Source of Recipe


nw_dee (EDC)


List of Ingredients




1 pound bulk pork sausage
1¼ cups chopped onion
1 cup chopped celery
3 cloves minced garlic
1 cup diced carrot
2½ cups diced potato
4 ounces diced green chiles
1 can chicken broth
1/2 tsp. dry mustard
3/4 tsp. ground cumin
1/4 tsp. pepper
3/4 tsp. salt
1 tsp. chili powder
1/2 tsp. tabasco sauce
3 cups milk
8 ounces grated cheddar cheese

Recipe



Brown sausage in a large kettle, drain off excess fat. Add onions and celery, cook for a couple of minutes, then add garlic. Cook a little longer. Add carrots, potatoes, chiles, broth, water and dry spices. Simmer 25 minutes until veggies are tender. Add tabasco and milk, heat until steaming. Add cheese and stir until melted. Simmer over low heat for 10-15 minutes to blend flavors, do not boil. If thicker soup is desired, mix 2-3 tbsp. flour with 1/4 cup water & mix until smooth - whisk into soup and cook an extra minute or two. Makes 2½ quarts.

Great served with hot cornbread and crisp apples or pears for dessert. It also reheats well.