Sausage and Potato Chowder
If you prefer soups to be more liquidy, add 6 cups of stock. Adding corn is optional.
- 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
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.