Description
A hearty and comforting chowder that combines tender potatoes with savory sausage in a rich, creamy broth. Perfect for chilly nights, this soup is filling, flavorful, and sure to warm you up from the inside out.
Ingredients
For the Potato and Sausage Chowder:
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1 lb (450g) sausage (smoked sausage, kielbasa, or Italian sausage work well)
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4 large russet potatoes, peeled and diced
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1 medium onion, diced
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2 cloves garlic, minced
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4 cups chicken broth
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1 cup whole milk (or heavy cream for a richer chowder)
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2 tablespoons unsalted butter
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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1 bay leaf
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Salt and pepper, to taste
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Optional: 1 cup frozen corn kernels for added sweetness and texture
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Fresh parsley, for garnish (optional)
Instructions
Start by prepping all your ingredients. Peel and dice the potatoes into small cubes, making sure they are roughly the same size to ensure even cooking. Dice the onion and mince the garlic. Slice the sausage into bite-sized pieces, as they’ll need to cook with the vegetables and broth to infuse the chowder with flavor.
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Once the butter is melted, add the sausage. Cook the sausage, stirring occasionally, until it’s browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set it aside.
In the same pot, add the remaining tablespoon of butter. Once melted, add the diced onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced potatoes to the pot, then pour in the chicken broth. Stir well to combine the ingredients. Add the dried thyme, bay leaf, salt, and pepper to taste. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Let the chowder cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
For a slightly thicker chowder, you can use an immersion blender to blend part of the soup directly in the pot. Simply blend a few scoops of the potatoes and broth to create a creamy texture, but leave some chunks of potatoes for added texture. If you don’t have an immersion blender, you can use a regular blender and blend in batches.
Once the potatoes are tender and the broth is flavorful, return the cooked sausage to the pot. Stir in the milk (or cream if you prefer a richer soup) and let the chowder simmer for an additional 5 minutes. If you’re adding corn, now is the time to stir it in, as frozen corn will heat through quickly.
Taste the chowder and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and discard. If the chowder is too thick, you can add a little more broth or milk to achieve your desired consistency.
Ladle the chowder into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or crackers on the side for dipping. This chowder also pairs well with a green salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 15-20g