Creamy Potato Sausage Chowder (Printable Version)
A hearty blend of tender potatoes, smoked sausage, and creamy broth topped with fresh parsley.
# Everything You’ll Need:
→ Meats
01 -
1 lb smoked sausage, sliced
→ Vegetables
02 -
4 medium potatoes, peeled and diced
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
1 cup corn kernels (fresh, frozen, or canned)
06 -
1/4 cup fresh parsley, chopped
→ Liquids
07 -
4 cups chicken broth
08 -
1 cup heavy cream
09 -
1 cup milk
10 -
2 tablespoons olive oil
→ Spices and Seasonings
11 -
1 teaspoon dried thyme
12 -
1 teaspoon paprika
13 -
Salt and black pepper to taste
# Steps to Cook:
01 -
Heat olive oil in a large pot over medium heat. Add sliced smoked sausage and cook until browned, about 5-7 minutes. Remove sausage and set aside, leaving drippings in the pot.
02 -
Add chopped onion to the pot and cook for 3-4 minutes until softened. Stir in minced garlic and cook an additional 1 minute, stirring frequently to avoid burning.
03 -
Add diced potatoes to the pot, stirring to combine with onions and garlic. Cook for approximately 5 minutes.
04 -
Pour in chicken broth to fully cover the potatoes. Incorporate dried thyme and paprika. Bring to a boil.
05 -
Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
06 -
Stir in corn kernels, heavy cream, and milk. Add browned sausage back to the pot and simmer for 5-10 minutes until heated through.
07 -
Season chowder with salt and black pepper to taste. Remove from heat and allow to cool slightly before serving.
08 -
Ladle chowder into bowls and garnish with chopped fresh parsley.
# Extra Suggestions:
01 -
This chowder can be prepared using turkey sausage for a lighter variation. Additional vegetables such as carrots or celery may be added for more flavor and nutrition. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. For added heat, incorporate diced jalapenos or hot sauce. Serve with crusty bread or crackers.