ULTIMATE SAUSAGE POTATO CHOWDER
This creamy sausage and potato chowder is the ultimate comfort food, perfect for chilly evenings. It features savory sausage, tender potatoes, and a rich, flavorful broth that will warm you from the inside out. This easy-to-make recipe is a symphony of flavors and textures that will tantalize your taste buds.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Whisk
- Ladle
Ingredients
- 1 pound sausage Italian, Andouille, or Kielbasa
- 2 pounds Yukon Gold or Russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups chicken broth low sodium
- 1 cup heavy cream
- 1 cup milk whole milk or 2%
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional garnishes: Fresh parsley, shredded cheese, crispy bacon bits, sour cream
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sausage and cook, breaking it up with a spoon, until it's browned and cooked through (5-7 minutes). Remove the sausage from the pot and set aside.
- Add the diced onion and celery to the pot and cook until softened (5-7 minutes).
- Stir in the minced garlic and cook for another minute, until fragrant.
- Melt the butter into the vegetables.
- Sprinkle the flour over the vegetables and butter, stirring constantly for 1-2 minutes to create a roux.
- Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Continue whisking until the mixture is smooth.
- Add the diced potatoes to the pot. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir the cooked sausage back into the pot.
- Stir in the heavy cream and milk. Heat through gently, but do not boil.
- Season with salt and pepper to taste.
- Ladle the chowder into bowls and garnish with your favorite toppings.
Notes
For a thicker chowder, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. This chowder tastes even better the next day. Store leftovers in an airtight container in the refrigerator for 3-4 days. To prevent curdling, avoid boiling the chowder after adding the cream. Gently simmer instead. For freezing, cool completely, store in an airtight container, and thaw slowly in the refrigerator. Stir well when reheating.