As the cooler months settle in and evenings grow chilly, there’s nothing quite like wrapping up in a warm blanket and savoring a bowl of hearty, homemade chowder. One recipe that perfectly encapsulates comfort, flavor, and nourishment is smoked sausage and sweet potato chowder. This dish, rich with bold flavors and simple ingredients, makes the perfect addition to your fall and winter recipe collection.

Why You’ll Love This Chowder

This smoked sausage and sweet potato chowder is a beautiful blend of savory and sweet, delivering layers of warmth in every spoonful. The smoked sausage adds a rich, meaty flavor that pairs wonderfully with the natural sweetness of sweet potatoes. Combined with a medley of vegetables and a touch of creaminess, it’s an ideal meal to warm up the coldest of nights.

Packed with nutritious ingredients, this chowder doesn’t just satisfy your cravings but also fuels your body. Sweet potatoes are rich in vitamins and antioxidants, while celery and corn add crunch and a hint of sweetness. The smoked sausage provides protein and depth, making this chowder both hearty and filling.

Ingredients You’ll Need:

1 pound smoked sausage, sliced
6 medium sweet potatoes, peeled and cubed
2 cups frozen corn
2 cups vegetable broth
2 sticks celery, sliced
1 medium onion, diced
2 cloves garlic, minced
1 cup milk or cream
Salt and pepper to taste
Fresh parsley for garnish

Step-by-Step Instructions:

Brown the Sausage: In a large pot over medium heat, cook the smoked sausage slices until they start to brown and release their flavorful oils. Once browned, remove the sausage and set it aside for later.
Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until the onion turns translucent and fills your kitchen with a mouthwatering aroma.
Add the Vegetables: Toss in the cubed sweet potatoes, sliced celery, and frozen corn. Pour the vegetable broth over the veggies and bring the pot to a boil.
Simmer to Perfection: Reduce the heat and let the mixture simmer for about 15-20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Combine and Season: Add the cooked sausage back into the pot and stir in the milk or cream. Season the chowder with salt and pepper to your liking.
Final Touches: Continue cooking for another 5 minutes to let the flavors meld together. Once ready, ladle the chowder into bowls and garnish with fresh parsley for a burst of color and freshness.

Serving Suggestions

Pair this chowder with warm, crusty bread or buttery biscuits to complete the meal. A side salad with a light vinaigrette can also provide a nice contrast to the rich flavors of the chowder.

Tips for Customizing Your Chowder

For added heat, toss in a pinch of red pepper flakes or sliced jalapeños.
Looking for a thicker chowder? Use an immersion blender to partially blend the sweet potatoes before adding the sausage back in.
Vegetarian option: Swap the smoked sausage for smoked tofu or your favorite plant-based sausage.

Wrapping Up

Whether you’re sharing a meal with family or cozying up solo on a quiet evening, this smoked sausage and sweet potato chowder is sure to become a new favorite. With its simple preparation and hearty ingredients, it’s a dish that celebrates the warmth and joy of homemade comfort food. So, grab your pot, gather your ingredients, and let this chowder bring warmth to your table.

Smoked Sausage and Sweet Potato Chowder

Author: Alice

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Description

Warm up with a hearty and flavorful smoked sausage and sweet potato chowder. This comforting dish is perfect for cozy nights in and is packed with nutritious ingredients.

Ingredients

– 1 pound smoked sausage, sliced
– 6 medium sweet potatoes, peeled and cubed
– 2 cups frozen corn
– 2 cups vegetable broth
– 2 sticks celery, sliced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup milk or cream
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. In a large pot over medium heat, cook the smoked sausage slices until they start to brown. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion and minced garlic, and sauté until the onion becomes translucent.
3. Add the cubed sweet potatoes, sliced celery, and frozen corn to the pot. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and simmer for about 15-20 minutes, or until the sweet potatoes are tender.
5. Add the cooked sausage back into the pot and stir in the milk or cream. Season with salt and pepper to taste.
6. Continue to cook for another 5 minutes to allow the flavors to blend together.
7. Serve hot, garnished with fresh parsley.

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