Creamy Potato and Sausage Chowder Recipe
This creamy potato and sausage chowder is a comforting, hearty soup perfect for chilly days. Featuring tender diced potatoes, smoky sausage, sweet corn, and a rich blend of cream and milk, this chowder offers a delicious balance of flavors and textures. The addition of thyme and paprika brings warm, earthy notes, while fresh parsley adds a bright finishing touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Sausage and Vegetables
- 1 lb smoked sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh, frozen, or canned)
Liquids and Seasonings
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Brown the Sausage: In a large pot, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the flavorful drippings in the pot.
- Sauté Onions and Garlic: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning and to release their aromatic flavors.
- Cook Potatoes: Add the diced potatoes to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes to soften the edges slightly and infuse flavor.
- Add Broth and Spices: Pour in the chicken broth, making sure the potatoes are fully submerged. Stir in the dried thyme and paprika, then increase the heat to bring the mixture to a boil.
- Simmer Potatoes: Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream, Corn, and Sausage: Stir in the corn kernels, heavy cream, and milk, mixing well to incorporate all ingredients. Return the cooked sausage to the pot, then simmer uncovered for an additional 5-10 minutes until heated through and slightly thickened.
- Season and Cool: Season the chowder generously with salt and pepper to taste. Remove from heat and let it cool slightly to allow flavors to meld and to make serving easier.
- Serve Garnished: Ladle the chowder into bowls and garnish with freshly chopped parsley for a fresh, vibrant finish. Serve warm and enjoy!
Notes
- You can substitute smoked sausage with kielbasa or chorizo for different smoky flavors.
- For a thicker chowder, mash some of the potatoes before adding the cream and milk.
- Use low-fat milk and cream to reduce calories if desired, but this will alter the richness.
- Frozen corn works well if fresh or canned is not available; just thaw before adding.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop.
Keywords: potato chowder, sausage chowder, creamy soup, comfort food, smoked sausage soup
Find it online: https://lucabites.com/creamy-potato-and-sausage-chowder-recipe/
