Potato and Sausage Chowder
A hearty and comforting chowder made with sausage, tender potatoes, and sweet corn, finished with a splash of cream.
Ingredients
Main Ingredients
- 1 pound sausage (Italian or breakfast, sliced) spicy Italian gives more kick; breakfast sausage keeps it mild.
- 4 medium potatoes (peeled and diced) Yukon Gold or Russet both work; Yukon gives creamier texture.
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth vegetable broth works for a milder, vegetarian-friendly base.
- 1 cup heavy cream for lighter chowder, use half-and-half.
- 2 cups corn (fresh or frozen) fresh summer corn adds sweetness; frozen is great year-round.
- 1 teaspoon thyme (dried)
- 1 teaspoon paprika smoked paprika adds depth.
- to taste salt and pepper
- 2 tablespoons olive oil
- to garnish fresh parsley optional.
Instructions
Cooking
- Heat a large pot over medium heat. Add 2 tablespoons olive oil.
- Add the sliced sausage. Cook until well browned, about 5–7 minutes. Remove sausage and set aside.
- In the same pot, add the chopped onion. Sauté until translucent, 3–4 minutes.
- Add minced garlic. Cook 30–60 seconds until fragrant.
- Stir in the diced potatoes. Cook for 2–3 minutes, stirring so they pick up flavor.
- Pour in the 4 cups of chicken broth. Bring to a boil, then lower the heat to a simmer. Cover and cook about 15 minutes, or until potatoes are tender.
- Add the corn and the cooked sausage. Simmer for 4–5 minutes to heat through.
- Pour in 1 cup of heavy cream. Add the thyme, paprika, and salt and pepper to taste. Stir and simmer for 5–10 minutes more so the flavors meld.
- Taste and adjust seasoning. If the chowder is too thick, add extra broth or cream a little at a time until you reach the desired consistency.
- Remove from heat. Ladle into bowls and garnish with fresh parsley if desired.
Notes
For thicker chowder, reserve a cup of potatoes, mash them, and stir back in at the end. Serve with crusty bread or a fresh salad for a balanced meal.