Creamy Potato & Sausage Chowder

$- Italian sausage details You need 1 pound of Italian sausage. Remove the casings before cooking. This sausage adds great flavor and a bit of spice. - Potato specifications Use 4 medium russet potatoes. Peel and dice them into small, even pieces. This helps them cook evenly and blend well in the chowder. - Additional ingredients breakdown - 1 large onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 2 cups heavy cream - 1 cup corn kernels (fresh or frozen) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 3 green onions, sliced for garnish - 2 tablespoons olive oil These ingredients create a creamy, hearty chowder. The onion and garlic build the base flavor. Chicken broth adds richness. Heavy cream makes it creamy and smooth. Corn adds a sweet crunch, while thyme and smoked paprika give it depth. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of Italian sausage, removing the casings first. Cook the sausage for about 5-7 minutes. Use a spoon to break it apart as it cooks. The goal is to get it nice and browned. Once it's ready, remove the sausage from the pot and set it aside. Keep the drippings in the pot; they add great flavor. Next, it’s time for the onion and garlic. In the same pot, add 1 large diced onion. Sauté it for about 4-5 minutes until it turns translucent. This means it should look soft and slightly clear. Then, add 3 minced garlic cloves and cook for an extra minute. The smell will make your kitchen feel warm and inviting. Now, let’s add the star ingredients. Stir in 4 peeled and diced russet potatoes along with 4 cups of chicken broth. Don't forget to add 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika for extra flavor. Bring everything to a boil. After it heats up, lower the heat and let it simmer. Cover the pot and cook for about 15-20 minutes until the potatoes are tender. Once the potatoes are cooked, return the sausage to the pot. Stir in 1 cup of corn kernels and 2 cups of heavy cream. Let the chowder simmer for another 5-10 minutes. This will help blend the flavors. If you want a thicker chowder, you can mash some of the potatoes with a potato masher. Just leave some whole for a nice texture. Finally, season with salt and pepper to taste. Serve hot and top with sliced green onions for a fresh finish. To make your chowder great, focus on cooking the potatoes well. Cut them into even pieces so they cook at the same rate. Boil them for about 15 to 20 minutes. Check them with a fork. They should be soft but not mushy. To achieve the right thickness, mix in heavy cream after the potatoes are tender. If you want it thicker, mash some potatoes with a potato masher. This gives the chowder a nice, creamy texture while keeping some potato chunks for fun! For more flavor, add spices and herbs. I like to use thyme and smoked paprika. They add warmth and depth to the chowder. You can also try adding a pinch of cayenne for heat or a splash of lemon juice for brightness. If you want to enhance the chowder further, consider adding some optional ingredients. Cooked bacon or diced bell peppers can add a nice touch. You can even toss in some fresh herbs, like parsley or dill, right before serving for a pop of freshness. Pro Tips Use Fresh Ingredients: Fresh potatoes and corn will enhance the flavor and texture of your chowder, making it more vibrant and delicious. Adjust Thickness: For a creamier chowder, blend a portion of the soup until smooth before returning it to the pot, giving it a rich texture. Enhance Flavor: Add a dash of hot sauce or a sprinkle of cayenne pepper for an extra kick that complements the creamy base. Make Ahead: This chowder tastes even better the next day! Make it ahead of time and store in the refrigerator to allow the flavors to meld. {{image_2}} To make this chowder gluten-free, swap regular chicken broth for gluten-free broth. Most sausage brands offer gluten-free options. Always check labels to ensure safety. For a dairy-free version, use coconut milk instead of heavy cream. This will give a nice flavor twist. You can also use almond milk or oat milk. Just make sure they are unsweetened. Feel free to mix up the sausage! You can use chorizo for a spicy kick. Turkey sausage is a leaner choice if you want less fat. Chicken sausage offers a milder taste. Adding more veggies can boost the nutrition! Consider using carrots, celery, or bell peppers. These add color and flavor to your chowder. You can also toss in green beans or peas for extra crunch. To keep your creamy potato and sausage chowder fresh, follow these tips: - Refrigeration guidelines: Store chowder in an airtight container in the fridge. It stays good for about 3-4 days. Make sure to let it cool before sealing. - Freezing recommendations: You can freeze chowder for up to 3 months. Use freezer-safe containers and leave some space at the top. The chowder will expand when frozen. To enjoy your chowder again, here are the best ways to reheat: - Best methods to reheat chowder: Heat it on the stove over low heat. Stir it often to warm evenly. You can also use the microwave; just cover it and heat in short bursts. - Tips to maintain texture and flavor: Add a splash of cream or broth while reheating. This helps keep the chowder creamy and prevents it from becoming too thick. Enjoy your warm bowl! To thicken your chowder, you have a few great options: - Mash some potatoes: Use a potato masher to mash a few chunks while leaving others whole. This adds body and texture. - Add a thickener: Mix a tablespoon of cornstarch with cold water. Stir this mix into the chowder and let it simmer until thickened. - Use cream: The heavy cream in the recipe gives richness. Adding more can also help create a thicker consistency. Experiment with these methods to find your favorite texture! Yes, you can make this chowder ahead of time! Here are some tips: - Cooking ahead: Prepare the chowder and let it cool completely. - Storage: Store it in an airtight container in the fridge for up to three days. - Freezing: You can also freeze it. Just ensure it's in a freezer-safe container. It lasts up to three months. When ready to serve, reheat it gently on the stove. Add a splash of cream if it seems too thick. Pairing sides can elevate your meal. Here are some great options: - Crusty bread: A loaf of fresh bread is perfect for dipping. - Salad: A light green salad can balance the chowder's richness. - Cornbread: Sweet cornbread offers a nice contrast to the savory chowder. Try these sides for a complete, satisfying meal! You learned how to make a tasty chowder using simple, fresh ingredients. Start with Italian sausage and potatoes, then add your favorite veggies for flavor. Cooking tips help ensure the right texture and taste. Don’t forget about storage and reheating methods to enjoy it later. Explore various swaps for dietary needs to make the dish your own. Experimenting with flavors and ingredients makes cooking fun and satisfying. Now, gather your supplies and start creating your delicious chowder!$

Creamy Potato & Sausage Chowder

A hearty and comforting chowder made with Italian sausage, potatoes, and corn in a creamy broth.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

1 pound Italian sausage, casings removed
4 medium russet potatoes, peeled and diced
1 large onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream
1 cup corn kernels (fresh or frozen)
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
3 green onions, sliced for garnish
2 tablespoons olive oil

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Remove the cooked sausage and set it aside, leaving the drippings in the pot.
In the same pot, add the diced onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for an additional minute, until fragrant.
Stir in the diced potatoes, chicken broth, thyme, and smoked paprika. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, return the sausage to the pot. Stir in the corn kernels and heavy cream. Allow the chowder to simmer for an additional 5-10 minutes, stirring occasionally until heated through and slightly thickened.
Season with salt and pepper to taste. If you prefer a thicker chowder, use a potato masher to mash some of the potatoes while leaving others whole for texture.
Serve hot, garnished with sliced green onions on top.

Notes

For a thicker chowder, mash some of the potatoes.

Keyword chowder, creamy, potato, sausage, soup