Description
A creamy, hearty chowder made with tender potatoes, savory sausage, sweet corn, and a rich broth finished with cream. Perfect for cold days, this comfort-food classic is ready in under an hour and can be customized with your favorite sausage or added vegetables.
Ingredients
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450 g (1 lb) sausage (Italian or kielbasa, sliced or crumbled)
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900 g (2 lb) potatoes, peeled and diced
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1 medium onion (140 g), diced
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2 cloves garlic, minced
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960 ml (4 cups) chicken or vegetable broth
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240 ml (1 cup) heavy cream
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160 g (1 cup) corn (fresh, frozen, or canned)
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30 ml (2 tbsp) olive oil
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Salt and pepper, to taste
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Optional garnishes: chopped parsley or shredded cheese
Instructions
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Peel and dice potatoes. Dice onion, mince garlic, and slice or crumble sausage.
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Heat olive oil in a large pot over medium heat. Add sausage and cook 5–7 minutes until browned. Remove and set aside.
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In the same pot, sauté onion and garlic for 3–4 minutes until fragrant.
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Add potatoes and broth, stir, and bring to a gentle boil.
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Reduce heat and simmer uncovered 15–20 minutes, until potatoes are tender.
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Return sausage to the pot. Stir in cream and corn, cooking 5–10 minutes until heated through.
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Season to taste and serve hot, garnished as desired.
Notes
Brown sausage well to develop flavor from the caramelized bits in the pot.
For a thicker chowder, mash a few potatoes before adding cream.
Frozen corn works well; fresh corn adds extra sweetness.
For lighter chowder, use half-and-half instead of heavy cream.
If freezing, omit cream and add when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American