Smoked Sausage Potato Chowder (Printable Version)
Comforting chowder with smoky sausage, tender potatoes, and creamy broth for hearty meals.
# Ingredients Required:
→ Meat
01 -
400 g smoked sausage (kielbasa, andouille, or any smoked variety), sliced into half-moons
→ Vegetables
02 -
4 medium Yukon Gold potatoes (about 680 g), peeled and cubed
03 -
1 large onion, diced
04 -
2 medium carrots, sliced or chopped
05 -
2 ribs celery, chopped (optional)
06 -
3 cloves garlic, minced
07 -
1 cup corn kernels (optional, approximately 150 g)
→ Liquids and Fats
08 -
960 ml low sodium chicken broth
09 -
240 ml heavy cream
10 -
28 g unsalted butter
→ Herbs and Seasonings
11 -
½ teaspoon dried thyme
12 -
1 bay leaf (optional)
13 -
Salt and black pepper, to taste
→ Garnish
14 -
Chopped green onions or parsley
# Guide to Cooking:
01 -
Heat butter in a large pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
02 -
Add diced onions, carrots, and celery to the pot; cook until softened. Stir in minced garlic and cook for 1 minute more.
03 -
Incorporate cubed potatoes, dried thyme, bay leaf, and chicken broth. Bring to a simmer and cook for 15 to 20 minutes until potatoes are tender.
04 -
Mash a portion of the potatoes in the pot to create a creamy texture. Stir in heavy cream and corn kernels if using. Heat through gently.
05 -
Adjust salt and pepper to taste, remove the bay leaf, and garnish with chopped green onions or parsley before serving.
# Extra Suggestions:
01 -
For a thicker chowder, mash more potatoes or add a slurry of flour and water during simmering.