Potato and Sausage Chowder

Potato and Sausage Chowder

Healthy Fact of the Day

To lighten this chowder, use turkey or chicken sausage and substitute heavy cream with milk or a dairy-free alternative. Add extra veggies like spinach or kale for added nutrients and fiber.

Ingredients

  • 1 lb ground sausage (mild or spicy, as preferred)
  • 4 medium potatoes, peeled and diced
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • Chopped fresh parsley (optional, for garnish)

     Instructions
  1. Cook Sausage: In a large pot or Dutch oven, cook sausage over medium heat until browned. Remove with a slotted spoon and set aside, leaving some drippings in the pot.

  2. Sauté Vegetables: Add butter to the pot. Sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic, thyme, and smoked paprika, and cook for another minute.

  3. Add Potatoes and Broth: Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

  4. Make It Creamy: In a small bowl, whisk flour with a few tablespoons of heavy cream until smooth. Stir this mixture into the pot, followed by the remaining cream. Simmer for 5 minutes until thickened.

  5. Return Sausage: Stir the cooked sausage back into the chowder. Season with salt and black pepper to taste.

  6. Serve: Ladle into bowls, garnish with parsley if desired, and serve hot with crusty bread or crackers.

    Cozy up with a bowl of this hearty Potato and Sausage Chowder! Packed with tender potatoes, flavorful sausage, and a creamy broth, it’s the ultimate comfort food for chilly days. Perfect for family dinners or a warm lunch. Enjoy!

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Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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