Spicy Sausage Cheese Chowder

• 8 ounces, weight Bulk Pork Sausage, Browned And Drained
• 3 cloves Garlic, Chopped
• 1-1/4 cup Chopped Onion
• 1 cup Chopped Celery
• 1 cup Diced Carrot
• 2-1/2 cups Peeled, Diced Potato
• 4 ounces, weight Canned Diced Mild Green Chiles
• 1 can Chicken Broth (14 1/2 Ounces)
• 1 cup Water
• 1/2 teaspoons Dry Mustard Powder
• 3/4 teaspoons Ground Cumin
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Salt
• 1 teaspoon Chili Powder
• 1/2 teaspoons Tabasco Sauce, Or More To Taste
• 3 cups Milk
• 1/2 cups Water
• 1/4 cups Flour
• 8 ounces, weight Sharp Cheddar Cheese, Coarsely Grated

1. Brown sausage in a large kettle, drain off excess fat.
2. Add garlic, onions and celery, cook until wilted.
3. Add carrots, potatoes, chilies, broth, 1 c. water and dry spices. Simmer for 25 minutes until vegetables are tender.
4. Add Tabasco and milk, heat until steaming.
5. Separately, mix flour and 1/2 c. water together until smooth, then add to soup and stir until slightly thickened.
6. Add cheese and stir until melted. Simmer over low heat for 10-15 minutes to blend flavors, do not boil. Makes 2 1/2 quarts, enough to feed 6 to 8 persons.

sausage, garlic, onion, celery, carrot, green chiles, chicken broth, water, dry mustard powder, ground cumin, ubc, salt, chili powder, tabasco sauce, milk, water, ubc, cheddar cheese

Taken from tastykitchen.com/recipes/soups/spicy-sausage-cheese-chowder/ (may not work)