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Sunday, May 25, 2025

Potato, Sausage, and Queso Chowder











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:

  1. In a pot over medium-high heat, brown the Italian sausage. Remove the sausage from the pot with a slotted spoon and set aside.
  2. 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. 
  3. Add the chicken broth and diced potatoes. Bring to a boil over medium heat.
  4. Reduce heat and simmer for about 15 minutes, until potatoes are tender, stirring occasionally.
  5. 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

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