Description
This Hearty Potato and Sausage Chowder is what winter comfort food dreams are made of – one spoonful and you’ll wonder how you lived without this creamy, savory goodness in your life.
Ingredients
Scale
- 1 lb (450g) smoked sausage (kielbasa or andouille), sliced into ½-inch coins
- 1 tablespoon olive oil
- 1 large onion (about 1 cup), diced
- 2 medium carrots (about ¾ cup), diced
- 2 celery stalks (about ½ cup), diced
- 3 cloves garlic, minced
- 2 lbs (900g) russet potatoes (about 4–5 medium), peeled and cubed into ¾-inch pieces
- 4 cups (950ml) chicken broth
- 1 cup (240ml) whole milk
- ½ cup (120ml) heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- ½ cup (50g) shredded cheddar cheese (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add sliced sausage and cook until browned on both sides, about 5-7 minutes. Transfer sausage to a paper towel-lined plate, leaving the drippings in the pot.
- Reduce heat to medium and add diced onion, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Return the browned sausage to the pot and add cubed potatoes, chicken broth, bay leaf, thyme, and smoked paprika. Season with salt and pepper. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 15-20 minutes, until potatoes are fork-tender.
- In a separate bowl, whisk together flour and milk until smooth. Slowly pour this mixture into the pot while stirring constantly. Simmer for 5 minutes until the chowder begins to thicken. Add heavy cream and simmer for another 5 minutes.
- Remove bay leaf and taste, adjusting seasoning if needed. Let the chowder rest off the heat for 5-10 minutes before serving. Ladle into bowls and garnish with fresh parsley and optional shredded cheese.