Southwestern Potato Sausage Chowder - Crockpot

By cindygwest

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
• jalapeno peppers or 1 can green chilies
• 2 t. ground cumin
• 2 cloves garlic, minced
• 1/4 t. ground black pepper
• 2 14-ounce cans reduced-sodium chicken broth
• Shredded Monterey Jack cheese with peppers
• 1 recipe Fried Potato Sticks (recipe follows) or 1 cup canned shoestring potatoes (optional)

Details

Servings 6

Preparation

Step 1

1. In a large ckillet, cook sausage until no longer pink; drain off fat. In a 3 1/2 cup or 4 quart slow cooker, combine cooked sausage, potatoes, onion, sweet peppers, green chilies, cumin, garlic and black pepper. Stir in chicken broth.
2. Cover; cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours. If you like, top each serving with cheese and/or Fried Potato sticks.

Fried Potato Sticks:

In a skillet, cook 1 cup matchstick-size pieces of red potatoes in 2 T. hot vegetable oil over medium heat 10 to 12 minutes or until golden and crisp, stirring occasionally. Sprinkle witrh 1/2 t. salt and toss to coat. Remove with slotted spoon; drain on paper towel.