As the temperature dips and the crisp chill of fall settles in, there’s nothing more satisfying than cozying up with a warm, hearty meal. One dish that fits this bill perfectly is the Spicy Sausage and Potato Chowder. Bursting with flavors, this chowder is both rich and comforting—an ideal way to warm up your soul on a brisk evening.

What Makes This Chowder Special?

This chowder is not just any soup; it’s a delightful combination of smoky, savory, and creamy goodness that’s sure to make it a favorite in your household. The robust flavors of spicy sausage pair beautifully with tender potatoes, sweet corn, and aromatic herbs. With every spoonful, you’ll taste a harmonious blend of textures and flavors, from the spicy kick of the sausage to the velvety creaminess of the broth.

Ingredients You’ll Need:

1 pound spicy sausage, sliced
8 medium potatoes, peeled and cubed
2 cups frozen corn
2 cups chicken broth
2 stalks celery, sliced
1 onion, diced
2 cloves garlic, minced
1 cup heavy cream
Salt and pepper to taste
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme

Step-by-Step Instructions:

Brown the Sausage: In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, approximately 5 minutes. Remove the sausage from the pot and set it aside.
Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for about 3 minutes or until the onion becomes translucent and aromatic.
Add Vegetables and Seasoning: Stir in the sliced celery, cubed potatoes, and smoked paprika. Allow the mixture to cook for another 3 minutes to develop the flavors.
Simmer with Broth: Pour in the chicken broth and return the cooked sausage to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes or until the potatoes are fork-tender.
Finish with Cream and Corn: Add the frozen corn, heavy cream, and dried thyme to the pot. Stir well and season with salt and pepper to taste. Let the chowder simmer for an additional 5 minutes to allow the flavors to meld.
Serve and Enjoy: Ladle the chowder into bowls and garnish with freshly chopped parsley if desired. Enjoy your warm, comforting bowl of spicy sausage and potato chowder.

Tips for the Best Chowder Experience:

Customize the Heat: If you prefer a milder taste, opt for a less spicy sausage or add a pinch of cayenne for more heat.
Potato Perfection: Russet potatoes work great for their creamy texture when cooked, but feel free to use Yukon gold or red potatoes for a slightly different consistency.
Add Your Touch: Stir in some grated cheese for an extra layer of richness, or add a handful of spinach at the end for added color and nutrition.

Final Thoughts:

There’s something truly heartwarming about a bowl of chowder on a cold night. This Spicy Sausage and Potato Chowder is not only simple to make but packed with layers of flavor that come together to create a truly satisfying dish. Whether you’re serving it for dinner with some crusty bread or savoring leftovers for lunch, this chowder is bound to become a staple in your recipe collection.

So, grab your pot and ingredients, and get ready to bring the warmth of this delicious chowder into your kitchen!

Spicy Sausage and Potato Chowder

Author: Alice

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Description

Warm up your soul with this comforting and spicy sausage and potato chowder. It’s hearty, delicious, and perfect for those chilly nights. Get ready to enjoy a bowl filled with smoky sausage, tender potatoes, and sweet corn, all simmered in a flavorful broth.

Ingredients

– 1 pound spicy sausage, sliced
– 8 medium potatoes, peeled and cubed
– 2 cups frozen corn
– 2 cups chicken broth
– 2 stalks celery, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme

Instructions

1. In a large pot, heat olive oil over medium heat. Add sliced sausage and cook until browned, about 5 minutes.
2. Remove sausage from the pot and set aside. In the same pot, add diced onion and minced garlic. Sauté until the onion becomes translucent.
3. Stir in sliced celery, cubed potatoes, and smoked paprika. Cook for another 3 minutes.
4. Pour in chicken broth and add the cooked sausage back into the pot. Bring to a boil.
5. Reduce heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the potatoes are tender.
6. Add frozen corn, heavy cream, and dried thyme. Stir well and season with salt and pepper to taste.
7. Simmer for an additional 5 minutes, allowing the flavors to meld together.
8. Serve hot, garnished with fresh chopped parsley if desired.

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