Jalapeño and cheese chowder
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Jalapeño and cheese chowder calories by ingredient
Introduction
Cheesy potatoes soup with a southwestern flair. Cheesy potatoes soup with a southwestern flair.Number of Servings: 4
Ingredients
-
6.0 tbsp Sour Cream
1.5 cup Leeks
4.0 oz *Eckrich Smoked Sausage
2.0 cup Great Value Finely Shredded Fiesta Blend Cheese
2.0 serving Mini Sweet Bell Peppers (3 peppers to a svg)
2.0 serving Golden Idaho Potatoes- 1 medium potato- Green Giant
1.0 serving jalapeño pepper
4.0 cup (8 fl oz) Water, tap
0.5 tsp Roasted cumin
0.5 tsp Cardamom, ground
Directions
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.