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I stumbled upon this Potato and Sausage Chowder on a cold fall night when I wanted something cozy and filling. It's now our go-to meal when temperatures drop. There's something magical about the mix of thick broth, soft potatoes and flavorful sausage that really hits the spot. And the best part? You only need one pot, so cleaning up afterward is super quick.
What Makes This Dish Special
This chowder really shines because it's both impressive for guests and simple enough for busy weeknights. The sausage packs so much taste that you won't need tons of extra ingredients. It's also friendly on your wallet and keeps everyone full. My children always want more, which always makes me happy as a parent.
Everything You'll Need
- Potatoes: Russets are my top pick as they soften just right to create that extra creaminess.
- Sausage: Go with whatever type you enjoy most, though smoked varieties add wonderful depth.
- Vegetables: Onion, celery and carrots make the perfect foundation.
- Broth: I usually use chicken, but vegetable works wonderfully too.
- Cream: This is essential for that luxurious texture.
- Thickener: A small amount of flour does wonders here.
- Seasonings: Keep it basic with salt, pepper and some fresh thyme.
Time To Cook
- Cook Your Sausage First
- Get your sausage nice and brown in the pot until you see those tasty crispy bits forming.
- Create The Foundation
- Cook your vegetables in the leftover sausage fat for amazing flavor development.
- Start The Thickening
- Scatter some flour and pour in broth to begin your creamy base, stirring well.
- Add The Main Stars
- Drop in your potatoes and return that yummy sausage to the pot so everything can mingle.
- Finish It Off
- Add your cream and let everything bubble gently until perfectly done.
Helpful Tips
- Sausage Choice: Experiment with different varieties for unique flavor profiles.
- Thickening Options: If you can't have gluten, cornstarch works perfectly.
- Fun Extras: I sometimes add wild rice for interesting texture.
- Taste As You Go: Keep sampling until the flavors are balanced.
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Storing Your Leftovers
This chowder tastes best right after cooking but stores nicely in the fridge for several days. When warming it up, do it slowly and add a bit of cream to bring back the smoothness. I wouldn't freeze it though, as potatoes tend to get strange textures when thawed.
What To Serve With It
A chunk of crusty bread for dipping is absolutely perfect with this chowder. We often pair it with a light green salad on the side. Many times we'll just have the chowder with some warm rolls and call it dinner because it's so filling on its own.
Answers To Your Questions
- Other meat options? Try using bacon or ham as tasty alternatives.
- Which potatoes work best? Russets make things creamy, while waxy types hold their shape.
- Need it gluten-free? Just use cornstarch instead of flour.
- Can I freeze portions? Better not to, as potatoes don't freeze well.
- Want more taste? Toss in some smoked paprika or fresh herbs.
The Ultimate Comfort Food
This chowder truly delivers warmth in every spoonful. When you're dealing with cold weather or just want something soothing, this dish never disappoints. It's become one of those meals my family starts asking for as soon as fall arrives, and I'm always happy to whip it up.
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Frequently Asked Questions
- → Can I switch up the sausage flavor?
- Sure! Go for Italian, bratwurst, or even chicken sausage. It might tweak the richness or flavor slightly, but all work.
- → What’s a good swap for wild rice?
- You can try brown rice or barley. Both cost less and deliver great texture in your soup.
- → Can this be made dairy-free?
- Absolutely! Use a plant-based cream like soya for a rich and creamy finish without the dairy.
- → How do I make this gluten-free?
- Trade regular flour for cornflour (cornstarch). Use evenly and thicken your soup as usual.
- → Would sweet potatoes work here?
- Yes! They soften faster and add a touch of sweetness, giving depth to your chowder.