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Spicy Sausage Cheese Chowder

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Level: Easy

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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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