Mexican

Sausage and corn chowder is for Dinner.

Sausage and corn chowder takes 20 minutes to prepare.

Sausage and corn chowder takes 240 minutes to cook.

Sausage and corn chowder makes 10 servings.

The ingredients for Sausage and corn chowder are:

1 lb. pork sausage meat
12 (approx) medium potatoes, peeled and diced
1 large red bell pepper, diced
1.5 cups frozen corn
0.5 cups large yellow onion, diced
3.5 cups chicken stock
1 cup water

Spices:
4 sprigs thyme (leaves)
2 Tbsp diced garlic
2 Tbsp (approx) lime juice
2 Tbsp medium salsa
1 tsp cumin
1 tsp dried oregano
1 Tbsp (approx) cilantro
1 Tbsp BBQ sauce
about 10 drops Frank's red hot sauce
salt & pepper to taste

To finish:
3/4 cup half-and-half

Here is how you make Sausage and corn chowder:

1. Brown sausage in a skillet until cooked through. Drain if there is a lot of excess grease (may not be required).2. Add all ingredients except for half-and-half cream to the slow cooker, stir and cook for 4h until potatoes are cooked through and a knife passes easily, but have not turned mushy.3. Blend roughly, leaving some chunks for texture.4. Add 3/4 c. half-and-half, stir through and heat if the soup has cooled. Garnish with any leftover cilantro, taste and serve.Serving Size: serves 8-10Number of Servings: 10Recipe submitted by SparkPeople user JOANNE_MARIE1.

The nutritional information for Sausage and corn chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 374.3

• Total Fat: 15.6 g
• Cholesterol: 53.2 mg
• Sodium: 630.3 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 4.5 g
• Protein: 17.8 g

Sausage and corn chowder is Mexican cuisine.