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Sausage and Potato Chowder

If you prefer soups to be more liquidy, add 6 cups of stock. Adding corn is optional.

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.