Make this hearty, creamy sausage and potato chowder. This recipe delivers rich comfort food flavor in one pot.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound smoked sausage, sliced
1 large onion, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
4 cups chicken broth
4 medium russet potatoes, peeled and diced
1/4 cup all-purpose flour
1/2 cup water
2 cups milk
1 cup heavy cream
1 cup shredded sharp cheddar cheese
Instructions
Cook the sliced sausage in a large pot over medium heat until browned. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
Add the onion and celery to the pot. Cook until softened, about 5 minutes.
Stir in the thyme, pepper, and salt. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
In a small bowl, whisk together the flour and water until smooth to create a slurry.
Slowly whisk the slurry into the simmering chowder. Cook, stirring constantly, until the soup thickens slightly.
Stir in the milk and heavy cream. Heat through, but do not boil.
Reduce the heat to low. Stir in the cooked sausage and the shredded cheddar cheese until the cheese melts and the soup is creamy.
Serve hot.
Notes
You can substitute smoked sausage with mild or hot Italian sausage, browning it first and draining excess fat.
For a lighter chowder, substitute half-and-half for the heavy cream.
If you prefer a thicker soup, add an extra tablespoon of flour mixed with water.