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Spicy Sausage Cheese Chowder
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Description
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
- 8 ounces, weight Bulk Pork Sausage, Browned And Drained
- 3 cloves Garlic, Chopped
- 1-¼ cup Chopped Onion
- 1 cup Chopped Celery
- 1 cup Diced Carrot
- 2-½ cups Peeled, Diced Potato
- 4 ounces, weight Canned Diced Mild Green Chiles
- 1 can Chicken Broth (14 1/2 Ounces)
- 1 cup Water
- ½ teaspoons Dry Mustard Powder
- ¾ teaspoons Ground Cumin
- ¼ teaspoons Black Pepper
- ½ teaspoons Salt
- 1 teaspoon Chili Powder
- ½ teaspoons Tabasco Sauce, Or More To Taste
- 3 cups Milk
- ½ cups Water
- ¼ cups Flour
- 8 ounces, weight Sharp Cheddar Cheese, Coarsely Grated
Preparation
Brown sausage in a large kettle, drain off excess fat.
Add garlic, onions and celery, cook until wilted.
Add carrots, potatoes, chilies, broth, 1 c. water and dry spices. Simmer for 25 minutes until vegetables are tender.
Add Tabasco and milk, heat until steaming.
Separately, mix flour and 1/2 c. water together until smooth, then add to soup and stir until slightly thickened.
Add cheese and stir until melted. Simmer over low heat for 10-15 minutes to blend flavors, do not boil. Makes 2 1/2 quarts, enough to feed 6 to 8 persons.
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