Description
Potato and Sausage Chowder: Creamy, hearty soup made with potatoes, sausage, and a medley of savory herbs. Quick, comforting, and perfect for a crowd.
Ingredients
Scale
- 1 pound (450g) smoked sausage, sliced into ¼-inch rounds (kielbasa or andouille work beautifully)
- 2 pounds (900g) russet potatoes, peeled and diced into ½-inch cubes
- 1 large yellow onion, diced (about 1½ cups)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 garlic cloves, minced
- 4 cups (950ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Base In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Add the sliced sausage and cook until nicely browned, about 5-6 minutes, stirring occasionally. The caramelization creates essential flavor compounds that will permeate your entire Potato and Sausage Chowder. Once browned, transfer the sausage to a paper towel-lined plate, leaving the flavorful drippings in the pot.
- Step 2: Build the Flavor Foundation Reduce heat to medium and add butter to the pot with the sausage drippings. Add diced onions, carrots, and celery, cooking until vegetables soften, about 5-6 minutes. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux that will help thicken your chowder.
- Step 3: Add Liquids and Potatoes Gradually pour in chicken broth while whisking continuously to prevent lumps from forming. Add dried thyme, bay leaf, and diced potatoes. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 15-20 minutes, or until potatoes are fork-tender but not falling apart. Stir occasionally to prevent sticking.
- Step 4: Finish the Chowder Return the browned sausage to the pot. Reduce heat to low and slowly stir in the heavy cream. Allow the Potato and Sausage Chowder to heat through for about 5 minutes without boiling. Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving. Ladle into bowls and garnish with fresh parsley for a pop of color and fresh flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 95mg