Recipe finder
Southwestern Potato Sausage Chowder
- Makes: 6 servings
- Prep 30 mins
- 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
- In a large skillet cook sausage until no longer pink; drain off fat.
- 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.
- 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.
Nutrition Facts
(Southwestern Potato Sausage Chowder)
Servings Per Recipe 6, sat. fat (g) 7, Monosaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 3, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 6, Folate (µg) 28, sugar (g) 3, cal. (kcal) 322, calcium (mg) 30, iron (mg) 2, sodium (mg) 804, Potassium (mg) 638, vit. C (mg) 58, chol. (mg) 54, vit. A (IU) 729, Fat, total (g) 20, Cobalamin (Vit. B12) (µg) 1, carb. (g) 19, Riboflavin (mg) 0, pro. (g) 15, Thiamin (mg) 0