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Potato and Sausage Chowder

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Potato and Sausage Chowder is a hearty and comforting dish perfect for chilly days. The creamy texture of the potatoes combined with the savory flavors of sausage and vegetables makes this chowder a satisfying meal that everyone will love. Whether served as a cozy dinner or a filling lunch, this dish brings warmth and comfort with every spoonful. Its rich broth, tender potatoes, and flavorful sausage will leave you craving more.

Ingredients

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You’ll need the following ingredients to make Potato and Sausage Chowder:

  • 1 lb Italian sausage (preferably mild or spicy, based on preference)
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 ½ cups frozen corn kernels
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Cook the Sausage:

  1. Brown the Sausage: In a large soup pot, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage and set aside.

Prepare the Vegetables:

  1. Sauté the Onion and Garlic: In the same pot, add the chopped onion and garlic. Cook, stirring occasionally, for about 3-4 minutes until softened and fragrant.
  2. Add the Potatoes: Stir in the diced potatoes and cook for another 2-3 minutes, allowing them to absorb the flavors.

Simmer the Chowder:

  1. Add the Broth and Milk: Pour in the chicken broth, whole milk, and heavy cream. Stir well to combine. Bring the mixture to a simmer over medium heat.
  2. Season: Add the dried thyme, salt, and pepper to taste. Let the soup simmer for about 20-25 minutes, or until the potatoes are tender.

Finish the Chowder:

  1. Add the Sausage and Corn: Once the potatoes are cooked, return the browned sausage to the pot along with the frozen corn. Stir to combine and cook for an additional 5 minutes, allowing everything to heat through.
  2. Add the Cheese: Stir in the shredded cheddar cheese and cook for another 2-3 minutes, until the cheese is melted and the chowder is creamy.

Serve the Chowder:

  1. Garnish and Serve: Ladle the chowder into bowls and garnish with fresh parsley. Serve hot, with a side of crusty bread if desired.

Nutrition

Find it online: https://succulentrecipes.com/potato-and-sausage-chowder/