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Potato and Sausage Chowder Recipe

Potato and Sausage Chowder is the ultimate comfort food—rich, creamy, and packed with hearty ingredients. This cozy dish combines tender potatoes, smoky sausage, and a velvety broth that’s perfect for chilly evenings.
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Equipment

  • - Large pot or Dutch oven
  • - Cutting board
  • - Sharp knife
  • - Wooden spoon or spatula
  • - Ladle

Ingredients
  

  • - 1 lb 450g smoked sausage, sliced into rounds
  • - 4 medium potatoes peeled and diced
  • - 1 medium onion finely chopped
  • - 2 cloves garlic minced
  • - 4 cups 960ml chicken broth
  • - 1 cup 240ml heavy cream
  • - 2 tbsp all-purpose flour
  • - 2 tbsp unsalted butter
  • - 1/2 tsp smoked paprika
  • - 1/2 tsp dried thyme
  • - Salt and pepper to taste
  • - 1 cup 120g shredded cheddar cheese (optional)
  • - Fresh parsley chopped (for garnish)

Instructions
 

  • **Cook the Sausage:** In a large pot or Dutch oven, sauté the sausage over medium heat until browned. Remove and set aside.
  • **Sauté Vegetables:** In the same pot, melt the butter. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
  • **Add Flour:** Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 1–2 minutes.
  • **Add Broth and Potatoes:** Gradually whisk in the chicken broth. Add the diced potatoes, smoked paprika, and thyme. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15–20 minutes.
  • **Incorporate Cream and Sausage:** Stir in the heavy cream and cooked sausage. Simmer for another 5 minutes to heat through.
  • **Season and Finish:** Season with salt and pepper to taste. If desired, stir in the shredded cheddar cheese until melted.
  • **Serve:** Ladle the chowder into bowls, garnish with fresh parsley, and serve warm.