In 2005 my fiancé, soon-to-be-husband, gave me a treasure: my first cookbook as an adult. I had recently shared a goal of mine with him; one day I wanted to be able to cook really really good soup. The cookbook gift was a way to support me in that goal.
Once settled into our Lubbock love nest, I started tackling my goal. The first recipe I tried from the soup book was Sausage and Potato Chowder.
New to cooking, and new to Texas, I didn’t quite know where to grocery shop. Luckily, our apartment was near a “fancy” grocery store that I heard was the place to shop. With my grocery list in hand, I walked into Market Street ready to learn how to cook and grocery shop. I couldn’t think of a better environment in which to begin my cooking journey.
From familiar and basic staples to elevated, epicurean delights, I remember walking the aisles of Market Street excited and inspired to shop for that evening’s dinner.
The first recipe I made was a hit and almost two decades later I’m still making it, with a few adjustments. Sausage and Potato Chowder is a bowl of warm and filling goodness that has evolved to reflect my kitchen rhythm and cravings.
What I love most about this chowder is what it brings to mind every time I make it: cooking is a never-ending path of joy and fulfilment, if you want it to be.
The story from 2005 is still true today. Each week I walk into Market Street, with a grocery list in hand, excited to shop for the evening’s dinner. I still get lost within the aisles, discovering new treasures while relying on old standbys. A few things have changed though; Dallas is home, I’m cooking for four annnd I know how to cook.
This post is sponsored by Market Street. All opinions are my own.
Sausage and Potato Chowder
Ingredients
- 1 to 1 1/2 lb uncased sausage
- 3/4 cup diced onion
- 4 to 5 cups low-sodium chicken stock
- 4 to 5 cups diced and peeled potatoes
- Bundle of sage and thyme sprigs, tied together
- pinch red pepper flakes, optional
- 3/4 tsp kosher salt
- 2 cups half and half
- 1/2 tsp white wine vinegar
- 3/4 to 1 cup fresh or frozen corn
Instructions
- In a large Dutch oven, cook the sausage over low heat for five minutes, stirring occasionally. Add the onions, increase the heat to medium and continue to cook for 5 to 8 minutes, or until the sausage is cooked through and slightly browned on the bottom of the pan. Stir occasionally.
- Deglaze the pan with chicken stock. Add the potatoes, herbs, red pepper flakes and salt. Cover and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are pierceable with a fork, about 20 to 30 minutes.
- Remove the lid and add the half and half, vinegar and corn. Cook, uncovered for 10 minutes. Salt to taste. Serve warm.
