Southwestern Potato Sausage Chowder

By myangelsc86

Vary the heat of this easy chowder by choosing sweet or hot sausage and serrano or jalapeno pepper. Cumin adds subtle Southwest character.

Prep: 30 minutes
Cook: 8 to 10 hours low; 4 to 5 hours high

Ingredients

• 1 pound bulk pork sausage
• 1 pound round red potatoes, chopped
• 1 large onion, chopped
• 1 medium red sweet pepper, chopped
• 1 medium green sweet pepper, chopped
• 1 serrano or jalapeño pepper, seeded and chopped* (optional)
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 1/4 tsp. ground black pepper
• 2 14-oz. cans reduced-sodium chicken broth
• Shredded Monterey Jack cheese with jalapeño peppers (optional)
• 1 recipe Fried Potato Sticks or 1 cup canned shoestring potatoes (optional)

Preparation

Step 1

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:In a large skillet cook 1 cup matchstick size pieces red potatoes in 2 tablespoons hot oil over medium heat for 10 to 12 minutes or until golden brown and crisp. Sprinkle with 1/2 teaspoon salt and toss to coat. Remove with a slotted spoon and drain on paper towel.