Description
This hearty Potato and Sausage Chowder combines savory Italian sausage, tender potatoes, and sweet corn in a creamy broth infused with thyme. Perfect for a comforting meal, this chowder is easy to prepare on the stovetop and is richly flavorful with a smooth, creamy texture.
Ingredients
Scale
Sausage and Vegetables
- 1 pound sausage (Italian or your choice), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 cup frozen corn kernels
Liquids and Seasonings
- 3 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Garnish
- Fresh parsley, chopped
Instructions
- Brown the sausage: In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot with the browned sausage. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add potatoes: Stir the diced potatoes into the sausage and onion mixture until well combined.
- Simmer with broth and thyme: Pour in the chicken broth and add the dried thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, until the potatoes are tender.
- Add corn and cream: Stir in the frozen corn and heavy cream. Continue simmering for an additional 5-10 minutes to heat through and slightly thicken the chowder.
- Season to taste: Taste the chowder and add salt and pepper as desired.
- Serve and garnish: Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.
Notes
- Use Italian sausage for a slightly spicy flavor or substitute with your preferred sausage variety.
- For a thicker chowder, mash some of the potatoes before adding cream.
- Fresh thyme can be substituted for dried thyme using about 1 tablespoon.
- If a lighter option is desired, substitute heavy cream with half-and-half.
- Leftovers keep well refrigerated for up to 3 days.
