Potato and Sausage Chowder
A comforting and hearty chowder featuring savory sausage and creamy potatoes, perfect for chilly days and family gatherings.
Ingredients
Main ingredients
- 4 medium potatoes, peeled and diced
- 1 pound sausage, casing removed Your choice of sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 2 stalks celery, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons flour
Instructions
Cooking the Sausage
- Heat a large pot or Dutch oven over medium heat. Add the sausage to the pot, breaking it apart with a spoon as it cooks, until browned and fully cooked, about 7-10 minutes. Remove sausage from pot and set aside.
Sautéing the Vegetables
- In the same pot, add the tablespoon of butter and let it melt. Sauté chopped onion for 3-4 minutes until softened, then add minced garlic and cook for an additional 30 seconds.
- Add diced carrots and chopped celery, cooking for another 3-4 minutes until softened. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes.
Creating the Chowder Base
- Slowly pour in the chicken broth while stirring to prevent lumps. Add diced potatoes, then season with thyme, salt, black pepper, and paprika. Bring to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes until potatoes are tender.
- Stir in the cooked sausage along with heavy cream and whole milk, mixing well. Simmer for an additional 5 minutes.
- Taste and adjust seasoning as desired. Remove from heat and serve hot.
Notes
Serve with fresh parsley or chives and warm crusty bread for dipping. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g
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