- December 23, 2008 at 11:46 am #268109
Southwestern Potato Chowder
4-6 med. white potatoes, ( amount depends on servings needed)
1-large onion, chopped
2-stalks celery, chopped
1-clove garlic, minced
1-15-16 ounce can of cream corn
1/2 – 1lb. breakfast sausage, any flavor.
4-7 ounces of green chili, chopped ( mild to hot, depending on taste)
1TBS. Olive oil
4C. whole milk ( can use non fat, but the end result will not be as creamy)
1C. grated Cheese ( any kind you may have will work, I use Colby Cheddar)
Peel(or not, depends on taste, we like ours unpeeled, just remember to scrub very well)
and chop potatoes into medium dice.
Place into a large saucepan, cover with enough water to just cover the potatoes. Cook over medium heat until nearly done. Meanwhile, place olive oil in a large skillet, add, sausage, onion, garlic, and celery, cook till just done, do not brown, add green chili, warm through. Add this to the potatoes, remember .. do not drain… potatoes. Add the corn, and milk. Heat to almost a boil, turn heat down, add the cheese, turn off heat, and stir to melt. Serves 6-8
We make cornbread to go with this. Its a very filling, thrifty meal, and great for cold weather.
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