Comforting Potato Sausage Chowder (Print-Friendly Version)
Creamy chowder with potatoes, sausage, corn, and rich broth—ideal for warming up on chilly evenings.
# What You’ll Need to Make This:
→ Main Components
01 -
450 g Italian sausage or kielbasa, sliced or crumbled
02 -
900 g potatoes, peeled and diced
03 -
1 medium onion, diced
04 -
2 garlic cloves, minced
05 -
950 ml chicken or vegetable broth
06 -
240 ml heavy cream
07 -
160 g corn, fresh, frozen, or canned
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Optional Garnishes
11 -
Chopped parsley
12 -
Shredded cheese
# How to Prepare:
01 -
In a large pot, heat olive oil over medium heat. Add the sausage and cook for 5–7 minutes until browned. Remove the sausage and reserve.
02 -
In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent.
03 -
Add diced potatoes to the pot. Pour in chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
04 -
Return reserved sausage to the pot. Stir in heavy cream and corn. Cook for 5–10 minutes longer. Season with salt and black pepper to taste.
05 -
Ladle the chowder into serving bowls. Garnish with chopped parsley or shredded cheese, if desired.
# Extra Tips:
01 -
Enhance flavor by adding fresh thyme or rosemary during simmering.
02 -
Incorporate additional vegetables such as carrots or celery for extra texture.
03 -
Allowing the chowder to rest overnight will deepen its flavor.