Southwestern Corn Chowder

By René Primasing

Ingredients: One onion, diced, One and a half pounds of Polish or German sausage (precooked) and sliced, Two cans (17 ounce) cream style corn, Three cups milk or half and half, Four ounce can of chopped green chiles, One tablespoon of Jalapeno Pepper, Chopped, black cracked pepper, One pound Monterey Jack or Gruyere cheese, cubed.

Preparation: Sauté sausage until brown in a large pot. Add remaining ingredients, except the cheese and pepper. Cook slowly for 30 minutes. Season with pepper. Add the cheese and cook until cheese is melted.