Creamy Sausage and Potato Chowder Recipe
There's nothing quite like a bowl of creamy sausage and potato chowder to warm you up on a chilly day. This hearty and flavorful soup is packed with tender potatoes, savory sausage, and a rich, creamy broth that will leave you feeling satisfied and comforted. Whether you're looking for a comforting dinner or a delicious lunch, this chowder is the perfect choice. In this article, we'll guide you through the steps to create this delicious chowder, along with tips and variations to make it your own. Get ready to enjoy a bowl of warmth and goodness that will become a family favorite.
Equipment
- Large Pot: Essential for cooking the chowder and ensuring all the ingredients are well combined.
- Cutting Board: For chopping the onions, garlic, carrots, celery, and potatoes.
- Chef's Knife: A sharp knife is important for efficiently cutting and preparing the ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect balance of flavors.
- Wooden Spoon or Spatula: For stirring the chowder and ensuring it doesn't stick to the bottom of the pot.
- Ladle: Useful for serving the chowder into bowls.
- Small Saucepan: Needed for making the roux with butter and flour.
Ingredients
- Sausage: 1 pound of Italian sausage casings removed
- Potatoes: 4 medium russet potatoes peeled and diced
- Onion: 1 medium chopped
- Garlic: 3 cloves minced
- Carrots: 2 sliced
- Celery: 2 stalks chopped
- Chicken Broth: 4 cups
- Heavy Cream: 1 cup
- Flour: 2 tablespoons
- Butter: 2 tablespoons
- Salt and Pepper: to taste
- Fresh Thyme: 1 teaspoon chopped (optional)
- Cheddar Cheese: 1 cup shredded (optional, for garnish)
- Green Onions: 2 sliced (optional, for garnish)
Instructions
- Brown the Sausage: In a large pot, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside, leaving the drippings in the pot.
- Sauté Vegetables: Add the chopped onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Make the Roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is golden and bubbly. Gradually whisk in the heavy cream until smooth and thickened.
- Combine and Simmer: Add the cooked sausage back to the pot with the vegetables and broth. Stir in the cream mixture and let the chowder simmer for another 10 minutes, until thickened and heated through. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and garnish with shredded cheddar cheese and sliced green onions, if desired. Serve hot with crusty bread or crackers.
Notes
To elevate your Creamy Sausage and Potato Chowder recipe, consider these enhancements:
Fresh Herbs: Add a handful of fresh parsley, thyme, or chives at the end of cooking for a burst of fresh flavor.
Bacon: Cook some bacon until crispy, crumble it, and sprinkle it on top of the chowder before serving for added texture and flavor.
Cheese: Stir in some shredded cheddar or Monterey Jack cheese just before serving for a creamy, cheesy finish.
Corn: Add sweet corn kernels for a touch of sweetness and extra texture.