Mexican

Jalape?o and cheese chowder is for Soup.

Jalape?o and cheese chowder takes 20 minutes to prepare.

Jalape?o and cheese chowder takes 20 minutes to cook.

Jalape?o and cheese chowder makes 4 servings.

The ingredients for Jalape?o and cheese chowder are:

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

Here is how you make Jalape?o and cheese chowder:

Clean and slice the leek. Dice the potato and sausage. Chop the 3 jalape?os 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 servingsNumber of Servings: 4.0Recipe submitted by SparkPeople user LINDAMILBERY.

The nutritional information for Jalape?o and cheese chowder is:

• 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

Jalape?o and cheese chowder is Mexican cuisine.