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Southwestern Potato Sausage Chowder
Cook: 8 hrs to 10 hrs on low or 4 to 5 hours on high
Ingredients
- 1 pound bulk pork sausage
- 1 pound round red potatoes, chopped
- 1 large onion, chopped
- 1 medium red sweet pepper, chopped
- 1 green sweet pepper, chopped
- 1 serrano or jalapeno pepper, seeded and chopped* (optional)
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 2 14 ounce cans reduced-sodium chicken broth
- Shredded Monterey Jack cheese with jalapeno peppers (optional)
- 1 recipe Fried Potato Sticks (see recipe below) or 1 cup canned shoestring potatoes (optional)
Directions
1. In a large skillet cook sausage until no longer pink; drain off fat.
2. In a 3-1/2- or 4-quart slow cooker, combine cooked sausage, potatoes, onion, sweet peppers, serrano pepper (if using), garlic, cumin, and ground pepper. Stir in chicken broth.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with cheese and/or Fried Potato Sticks, if you like. Makes 6 servings.
Fried Potato Sticks
Ingredients
- 1 cup matchstick size pieces red potatoes
- 2 tablespoons oil
- 1/2 teaspoon salt
Directions
In a large skillet cook potatoes in hot oil over medium heat for 10 to 12 minutes or until golden brown and crisp. Sprinkle with salt and toss to coat. Remove with a slotted spoon and drain on paper towel.
