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Potato Sausage & Cheese Chowder
Potato Sausage & Cheese Chowder

Before you jump to Potato Sausage & Cheese Chowder recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Eco-friendly living is not really that tough. Largely, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to potato sausage & cheese chowder recipe. You can have potato sausage & cheese chowder using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Potato Sausage & Cheese Chowder:
  1. You need 4 med-large potatoes (red or russet)
  2. Use 1 onion chopped
  3. Get 1 celery stalk chopped
  4. Get 1 garlic clove minced
  5. Take 1 jalapeno diced
  6. You need 6 strips bacon
  7. Take 1 packages cajun or kialbasa sausage
  8. Provide 1/2 lb cubed ham pieces
  9. Get 6 cup chicken broth
  10. Prepare 1 can cream of chedder cheese soup
  11. Get 1 can kernel corn drained
  12. Take 1 salt, white pepper, garlic powder & cajun seasoning to taste
  13. Prepare 1 tsp italian seasoning
  14. Take 1 pints half and half
  15. You need 1 cup pepper jack or mexican blend cheese
  16. Provide 1 cup velveeta cheese
  17. Prepare 1 regular milk if needed to thin out chowder
Steps to make Potato Sausage & Cheese Chowder:
  1. In large pot, brown chopped bacon till crispy, then remove to paper towel to drain.
  2. 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.
  3. 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.
  4. Add in chicken broth and dried seasonings & can drained corn. Stir to incorporate. (If using red I like to leave skin on)Medium diced.
  5. 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.
  6. 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
  7. 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.

Swedish Potato Sausage - Potatis Skorv. To stuff the casings, you will need a meat grinder with a sausage horn attachment. This recipe for Lithuanian potato sausage, or vedarai, can be made entirely meatless or with the addition of chopped, cooked bacon. Lithuania is a largely agrarian society and it has relied on the potato in its cuisine, using it in sausage, savory puddings like kugelis , pancakes, dumplings like cepelinai , breads, and more. A sausage that is made with ground pork and beef or all ground beef, that is mixed with potatoes, onions, and only a few seasonings.

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