Chikjalajack Chowder
"A creamy, spicy chowder that's perfect on a rainy day (or any day for that matter)! Created for my husband's soup contest at work."
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 3 lbs jalapeno pepperjack chicken sausage, cut into 1/2 inch pieces
- 5 medium potatoes, scrubbed and chopped into bite-sized pieces
- 2 cups onions, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 cups chicken broth
- 2 cups water
- 2 (14 ounce) cans creamed corn
- 28 ounces frozen whole kernel corn
- 2 (14 ounce) cans evaporated milk
- 2 teaspoons marjoram
- salt (to taste)
- pepper (to taste)
directions
- Brown the sausage. Add the potatoes. When the potatoes are almost tender, add the onions, red pepper and green pepper. Cook until the onion is translucent. Add the chicken broth and water. Add the creamed corn and the whole kernel corn. Add the evaporated milk and marjoram. Add salt and pepper to taste. Let simmer for about 45 minutes.
- This recipe makes enough to fill a large crockpot!
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RECIPE SUBMITTED BY
I live on a beautiful 20 acres west of Spokane, Washington (or "East of Reardan") with my husband and two wonderful boys. I work full time, in addition to raising my family, so am limited on the amount of time I have to cook. I do a lot of planning and shopping ahead, so am still able to provide full meals for my family just about every night. My favorite cookbooks vary, but right now it's the "Quick from Scratch Italian" by Food & Wine Magazine. My kids love to help in the kitchen and enjoy getting assigned kitchen duties.
