This recipe is one of my husband’s favorites! It’s like if you took Rotel sausage dip and mixed it with potato-corn chowder. It’s very filling, a little spicy, and definitely delicious! You can adjust the spice level to your liking by using mild or regular Rotel and more or less red pepper flakes. I like to serve it with sour dough bread or tortilla chips. It’s fairly simple, it’s all cooked in one pot and doesn’t require too much prep or cook time- maybe an hour all together.
Potato, Sausage, and Queso Chowder
Ingredients:
- 1 lb ground Italian sausage
- ½ an onion, small diced
- ½ tsp minced garlic
- ½ tsp freshly ground black pepper
- ½ tsp crushed red pepper (or more if you want it spicier)
- 1 tsp dried parsley flakes
- 4 cups chicken broth
- 2 potatoes, diced
- 16 oz Velveeta Queso Blanco, cubed
- 1 (15 oz) can sweet whole corn kernels, drained
- 2 cups half-n-half
- 1/2 cup Rotel Original diced tomatoes
Directions:
- In a pot over medium-high heat, brown the Italian sausage. Remove the sausage from the pot with a slotted spoon and set aside.
- On medium heat, add the onion. After a few minutes of cooking, add the garlic, crushed red pepper, black pepper and parsley, and stir for 30 seconds-1 minute.
- Add the chicken broth and diced potatoes. Bring to a boil over medium heat.
- Reduce heat and simmer for about 15 minutes, until potatoes are tender, stirring occasionally.
- Add the cooked sausage, half-n-half, cubed queso, drained corn, and diced tomatoes. Cook for about 5 minutes, until the cheese is melted and the chowder is heated through, stirring occasionally. Add salt and pepper, to taste