Potato Sausage & Cheese Chowder

• 4 med-large potatoes (red or russet)
• 1 onion chopped
• 1 celery stalk chopped
• 1 garlic clove minced
• 1 jalapeno diced
• 6 strips bacon
• 1 packages cajun or kialbasa sausage
• 1/2 lb cubed ham pieces
• 6 cup chicken broth
• 1 can cream of chedder cheese soup
• 1 can kernel corn drained
• 1 salt, white pepper, garlic powder & cajun seasoning to taste
• 1 tsp italian seasoning
• 1 pints half and half
• 1 cup pepper jack or mexican blend cheese
• 1 cup velveeta cheese
• 1 regular milk if needed to thin out chowder

1. In large pot, brown chopped bacon till crispy, then remove to paper towel to drain.
2. In same pot, keep the bacon grease and start to lightly brown sausage that is cut into 1/2 inch pieces then cut in half.
3. Along with cubed ham.
4. Once meat has cooked for a minute or two add in chopped up onion, celery and garlic and jalapeno.
5. Saute with meat till veggies are tender.
6. Add in diced potatoes and saute for a few minutes, this helps incorporate more flavor into the potato to me.
7. Add in chicken broth and dried seasonings & can drained corn.
8. Stir to incorporate.
9. (If using red I like to leave skin on)Medium diced.
10. If needed add some water or more chicken broth to cover potatoes then bring potatoes to a boil then lower to low and once potatoes are fork tender.
11. Lower heat to lowest setting and add in half & half, soup,cheeses and simmer for about 20 minutes.
12. Top with cooked bacon, shredded cheese and green onion.
13. Serve hot
14. **SUBSTITUTES**--If you do not like spicy, you can leave out one or more the jalapeno, Cajun seasoning, and for sausage & cheese you can use mild sausage, I like kielbasa and for cheese you can do Mexican blend or any cheese you like over the pepper jack.

potatoes, onion, garlic, bacon, cajun, ham pieces, chicken broth, cream of chedder cheese soup, kernel corn, salt, italian seasoning, pints, pepper, velveeta cheese, regular milk

Taken from cookpad.com/us/recipes/356297-potato-sausage-cheese-chowder (may not work)