potato and sausage chowder
This creamy potato and sausage chowder is a hearty and comforting meal, perfect for a chilly evening. Packed with flavorful sausage, tender potatoes, and a rich broth, it’s a satisfying one-pot dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 pound Italian sausage, removed from casings
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- In a large pot or Dutch oven, brown the sausage over medium heat. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Add the olive oil to the pot and sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- While the potatoes are simmering, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Slowly whisk the roux into the chowder. Stir in the heavy cream and milk. Bring the chowder back to a simmer, stirring constantly, until thickened.
- Add the cooked sausage back into the chowder. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For a spicier chowder, use hot Italian sausage. Serve with crusty bread for dipping.
Find it online: https://cubaqueen.com/potato-and-sausage-chowder/