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To make a delicious potato and sausage chowder, gather these ingredients: - 4 medium russet potatoes, peeled and diced - 1 lb chicken or turkey sausage, sliced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 2 cups corn (fresh or frozen) - 1 teaspoon thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnish Each ingredient plays a key role. The potatoes give the chowder its heartiness. The sausage adds a nice savory flavor, while the onion and garlic provide a rich base. Chicken broth makes the chowder warm and comforting. Heavy cream brings a creamy texture. Corn adds sweetness and color. Thyme and smoked paprika give depth, while salt and pepper enhance all the flavors. The olive oil helps cook the sausage and vegetables, and parsley brightens the dish. For the full recipe, check the previous section. Heating the Pot and Cooking the Sausage Start by heating the olive oil in a large pot over medium heat. Once hot, add the sliced sausage. Cook it until it gets a nice brown color, which takes about 5 to 7 minutes. After that, remove the sausage and set it aside. Sautéing Onion and Garlic In the same pot, add the chopped onion. Sauté it until it turns soft and clear, roughly 3 to 4 minutes. Then, add the minced garlic and stir for another minute. This will give your chowder great flavor. Adding Potatoes and Broth Next, toss in the diced potatoes along with the chicken broth. Also, add the thyme, smoked paprika, salt, and pepper. Bring this mix to a boil. Once boiling, lower the heat and let it simmer for 15 to 20 minutes. The potatoes should be soft enough to pierce with a fork. Simmering and Mashing Potatoes After the potatoes are tender, use a potato masher to lightly mash some of them in the pot. This step helps create a thicker texture while keeping some potato chunks for heartiness. Incorporating Corn and Cream Now, it’s time to add the corn and heavy cream. Stir these in gently, then return the cooked sausage to the pot. Let everything simmer together for another 5 to 7 minutes. This will let the flavors meld beautifully. Final Seasoning Adjustments Before serving, taste your chowder. Adjust the seasoning if needed. When it’s just right, remove the pot from the heat. Your hearty chowder is now ready to be enjoyed. For detailed cooking steps, check out the Full Recipe. Best Pot to Use for Chowder Use a large, heavy pot for your chowder. A Dutch oven works great. It helps heat evenly. This pot can hold all your ingredients without spilling over. How to Adjust Thickness To make the chowder thicker, mash some potatoes. Use a potato masher for this. You can also add more cream for richness. If it is too thick, add more broth or water. Stir well until you get your desired consistency. Ideal Garnishes Garnish your chowder with fresh parsley. This adds a nice color and flavor. You can also sprinkle smoked paprika on top. A drizzle of olive oil gives a glossy look. Complementary Sides Serve the chowder with crusty bread. This makes a perfect pairing. A simple side salad works well too. It adds freshness to your meal. Enjoy your bowl of comfort! For the full details on making this dish, check the Full Recipe. {{image_2}} Sausage Alternatives You can swap out the sausage for many tasty options. Try using: - Pork sausage for a classic flavor. - Beef sausage for a heartier bite. - Vegetarian sausage for a meat-free meal. - Chorizo for a spicy kick. Each choice adds a new twist to your chowder. Just make sure to cook them as directed. Dairy-Free Options To make your chowder dairy-free, you have options too. Use: - Coconut milk for creaminess without dairy. - Almond milk for a lighter texture. - Nutritional yeast to add a cheesy flavor. These choices keep your chowder rich and satisfying without dairy. Adding Vegetables You can pack in more nutrients by adding vegetables. Consider: - Carrots for sweetness and color. - Celery for crunch and flavor. - Kale for a healthy green touch. These veggies add great texture and flavor to the chowder. Spice Variations Spice things up by adding different seasonings. Try: - Red pepper flakes for heat. - Cumin for a warm, earthy taste. - Fresh herbs like dill or oregano for freshness. Experimenting with spices can really elevate your chowder experience. - Proper Containers: Store your chowder in an airtight container. Glass jars or food-safe plastic containers work well. Make sure they seal tightly to keep out air. - Shelf Life: Your chowder can last about 3 to 4 days in the fridge. Always check for any off smell or changes in color before eating. - Best Practices for Freezing: First, let the chowder cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date for easy tracking. - Thawing and Reheating Tips: To thaw, place the chowder in the fridge overnight. For quick thawing, run the sealed bag under cold water. When reheating, warm it slowly on the stove over low heat. Stir often to prevent sticking. If it seems too thick, add a bit of broth or cream to loosen it up. Following these steps helps keep your delicious potato and sausage chowder fresh and tasty! For the full recipe, check out the entire guide on making this hearty dish. Can I use a different type of potato? Yes, you can use other types of potatoes. Yukon Gold works well for a creamy texture. Red potatoes are also a good choice. Just remember to adjust the cooking time if necessary. Is it possible to make this chowder in a slow cooker? Absolutely! You can make this chowder in a slow cooker. Brown the sausage first. Then, add all the other ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. How can I make this healthier? To make this chowder healthier, swap heavy cream for low-fat milk or a non-dairy alternative. You can also use lean sausage or turkey sausage. Add more veggies like spinach or kale for extra nutrients. What to do if the chowder is too thin? If your chowder is too thin, you can fix it easily. Use a potato masher to mash some of the potatoes. This adds thickness. You can also mix a bit of cornstarch with cold water and stir it in. How to fix over-seasoning? If you find your chowder too salty or spicy, add more potatoes. You can also add a splash of cream or milk to balance the flavors. Taste as you go to find the right mix. For the full recipe, check out the Hearty Potato & Sausage Chowder. This article covered how to make a tasty chowder with simple ingredients. You learned each step, from cooking the sausage to adding seasonings. I shared helpful tips like choosing the right pot and how to adjust thickness. You also found ingredient alternatives and storage advice to keep it fresh. This chowder is easy to adapt and enjoy. Try it today, and make it your own!

Potato and Sausage Chowder

Indulge in a comforting bowl of hearty potato & sausage chowder that will warm your soul! This delicious recipe features tender russet potatoes, savory sausage, and sweet corn, all simmered in creamy chicken broth. Perfect for family dinners or chilly evenings, it's simple to make and packed with flavor. Click through to explore this easy chowder recipe and bring a taste of comfort to your kitchen!
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Ingredients
  

4 medium russet potatoes, peeled and diced

1 lb chicken or turkey sausage, sliced

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 cups corn (fresh or frozen)

1 teaspoon thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the sliced sausage, cooking until browned (about 5-7 minutes). Remove the sausage and set aside.

    In the same pot, add the chopped onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute.

      Add the diced potatoes, chicken broth, thyme, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat to a simmer. Cook for about 15-20 minutes, until the potatoes are tender.

        Once the potatoes are cooked, use a potato masher to lightly mash some of the potatoes for a thicker texture, but leave some chunks for heartiness.

          Stir in the corn and heavy cream, then add the pre-cooked sausage back into the pot. Simmer for an additional 5-7 minutes until everything is heated through and well combined.

            Taste and adjust seasoning if needed. Remove from heat.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

                - Presentation Tips: Serve the chowder hot in deep bowls, garnished with fresh parsley and a sprinkle of smoked paprika for an added pop of color. Consider adding a drizzle of olive oil for a glossy finish.