Ingredients
- 4 medium potatoes (Russet or Yukon Gold), diced
- 1 lb sausage (pork or chicken), crumbled
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh thyme or parsley
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add onions and garlic, sautéing until translucent.
- Add the crumbled sausage and cook until browned.
- Stir in diced potatoes and allow to cook for a few minutes.
- Add broth, season with salt, pepper, and herbs, then bring to a gentle boil and reduce heat to simmer for 15-20 minutes until potatoes are tender.
- Stir in the heavy cream and simmer for another 5-10 minutes.
- Adjust seasoning, add fresh herbs, and serve hot.
Notes
Enjoy with crusty bread or a side salad for a complete meal. This chowder can be customized with different vegetables or types of sausage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None