Description
This hearty Potato and Sausage Chowder is a creamy, comforting soup loaded with tender potatoes, savory sausage, and a rich broth. Perfect for chilly days!
Ingredients
Scale
- 1 lb sausage (Italian or smoked), sliced or crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 1 cup corn (fresh, frozen, or canned)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook the sausage over medium heat until browned. Remove and set aside, leaving some drippings in the pot.
- Add the diced onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Melt the butter in the pot, then sprinkle in the flour. Stir constantly for 1 minute to create a roux.
- Gradually pour in the chicken broth while stirring to prevent lumps.
- Add the diced potatoes, thyme, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the corn, cooked sausage, and heavy cream. Simmer for another 5 minutes.
- If using, add the shredded cheddar cheese and stir until melted.
- Garnish with fresh parsley and serve warm. Enjoy!
Notes
- Use half-and-half instead of heavy cream for a lighter option.
- Swap chicken broth for vegetable broth to adjust flavors.
- Store leftovers in the fridge for up to 3 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American