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The ingredients needed to cook Potato Sausage & Cheese Chowder:
- Get 4 med-large potatoes (red or russet)
- Provide 1 onion chopped
- You need 1 celery stalk chopped
- Get 1 garlic clove minced
- Get 1 jalapeno diced
- Use 6 strips bacon
- You need 1 packages cajun or kialbasa sausage
- Get 1/2 lb cubed ham pieces
- Provide 6 cup chicken broth
- Take 1 can cream of chedder cheese soup
- You need 1 can kernel corn drained
- Prepare 1 salt, white pepper, garlic powder & cajun seasoning to taste
- Use 1 tsp italian seasoning
- You need 1 pints half and half
- Take 1 cup pepper jack or mexican blend cheese
- Take 1 cup velveeta cheese
- Take 1 regular milk if needed to thin out chowder
Steps to make Potato Sausage & Cheese Chowder:
- In large pot, brown chopped bacon till crispy, then remove to paper towel to drain.
- In same pot, keep the bacon grease and start to lightly brown sausage that is cut into 1/2 inch pieces then cut in half. Along with cubed ham.
- Once meat has cooked for a minute or two add in chopped up onion, celery and garlic and jalapeno. Saute with meat till veggies are tender. Add in diced potatoes and saute for a few minutes, this helps incorporate more flavor into the potato to me.
- Add in chicken broth and dried seasonings & can drained corn. Stir to incorporate. (If using red I like to leave skin on)Medium diced.
- If needed add some water or more chicken broth to cover potatoes then bring potatoes to a boil then lower to low and once potatoes are fork tender.
- Lower heat to lowest setting and add in half & half, soup,cheeses and simmer for about 20 minutes. Top with cooked bacon, shredded cheese and green onion. Serve hot
- SUBSTITUTES–If you do not like spicy, you can leave out one or more the jalapeno, Cajun seasoning, and for sausage & cheese you can use mild sausage, I like kielbasa and for cheese you can do Mexican blend or any cheese you like over the pepper jack.
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