Jalapeño and cheese chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6.0 tbsp Sour Cream1.5 cup Leeks4.0 oz *Eckrich Smoked Sausage2.0 cup Great Value Finely Shredded Fiesta Blend Cheese2.0 serving Mini Sweet Bell Peppers (3 peppers to a svg)2.0 serving Golden Idaho Potatoes- 1 medium potato- Green Giant1.0 serving jalapeño pepper4.0 cup (8 fl oz) Water, tap0.5 tsp Roasted cumin0.5 tsp Cardamom, ground
Clean and slice the leek.
Dice the potato and sausage.
Chop the 3 jalapeños and 3 mini sweet peppers.
Combine all in a 2 quart sauce pan.
Bring to a boil, then reduced to a simmer.
Add Salt, spices, and lime juice.
Cook until potatoes are tender.
Use a potato masher or the back of your spoon to mash enough of the potatoes to begin to thicken the chowder.
Remove from heat and stir in sour cream and cheese until they are blended smoothly into the chowder. Laddle into mugs and enjoy.
Serving Size: Makes 8 1-cup servings
Number of Servings: 4.0
Recipe submitted by SparkPeople user LINDAMILBERY.
Number of Servings: 4.0
Recipe submitted by SparkPeople user LINDAMILBERY.
Nutritional Info Amount Per Serving
- Calories: 379.9
- Total Fat: 25.1 g
- Cholesterol: 63.3 mg
- Sodium: 533.6 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.3 g
- Protein: 15.7 g
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