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Recipes
Nacho Potato Chowder with Smoked Sausage
8 servings
40 minutes total

Ingredients

  • 3 links smoked sausage (8–10 oz)
  • 1 tablespoon vegetable oil
  • 2 cups diced frozen potatoes
  • 2 cups frozen corn kernels
  • 1 cup trinity mix (diced fresh bell peppers, onions, and celery)
  • 2 cups lager beer (or chicken stock)
  • 1 (10 oz) can diced tomatoes and green chilies
  • 16 oz pasteurized processed bar cheese
  • 2 cups half-and-half (or whole milk)
  • 1 tablespoon chipotle pepper sauce
  • ½ cup sliced fresh green onions
  • 3 cups nacho cheese–flavored tortilla chips

Steps

    1. Preheat large Dutch oven on medium-high 2–3 minutes. Cut sausages into ½-inch-thick slices. Place oil in Dutch oven; add sausages and cook 2 minutes, stirring occasionally, or until browned and 165°F, then remove from pan and set aside.
    2. Add potatoes, corn, and trinity mix to Dutch oven; cook and stir 1 minute. Add beer and tomatoes and green chilies (do not drain); bring to a boil. Reduce heat to medium-low and simmer 10–12 minutes, stirring occasionally, until potatoes are tender and liquid is reduced by two-thirds.
    3. Meanwhile, cube cheese. Reduce heat to low; stir in half-and-half, cheese, pepper sauce, sausages, and green onions. Simmer 8–10 minutes, stirring often, until cheese has melted and mixture is heated through. Remove from heat and let stand 10 minutes (mixture will thicken as it cools). Serve topped with tortilla chips.

Amount per ⅛ recipe serving: Calories 480, Total Fat 28g, Sat Fat 14g, Trans Fat 0g, Chol 85mg, Sodium 1440mg, Total Carb 34g, Fiber 3g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 25%, Iron 6%, Potassium 8%