Potato and Sausage Chowder (Print version)

Creamy Potato and Sausage Chowder with smoked sausage, tender potatoes, corn, cheddar, and a cozy one-pot broth.

# Ingredients:

For the chowder

01 - 1 tablespoon olive oil
02 - 14 oz (400 g) fully cooked smoked sausage, sliced into 1/2-inch rounds
03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, diced
05 - 2 celery ribs, sliced
06 - 2 medium carrots, diced
07 - 3 cloves garlic, minced
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1/2 teaspoon black pepper
12 - 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes
13 - 4 cups (960 ml) low-sodium chicken broth
14 - 1 cup (150 g) corn kernels, fresh or frozen

To finish

15 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water
16 - 1 cup (240 ml) half-and-half or heavy cream
17 - 3/4 cup (85 g) shredded sharp cheddar cheese
18 - 2 tablespoons chopped chives or parsley

# Instructions:

01 - Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
02 - Reduce the heat to medium. Add the butter, onion, celery, and carrots to the same pot. Cook for 5-6 minutes, stirring often, until the onion softens.
03 - Stir in the garlic, smoked paprika, thyme, salt, and pepper. Cook for 30 seconds, just until fragrant.
04 - Add the potatoes, chicken broth, and corn. Bring to a boil, then reduce to a steady simmer and cook for 15-18 minutes, until the potatoes are tender.
05 - Mash a few potato pieces against the side of the pot. Stir in the cornstarch slurry and simmer for 1-2 minutes until slightly thickened.
06 - Lower the heat. Stir in the half-and-half, cheddar, and browned sausage. Warm gently until the cheese melts. Taste for salt, then serve with chives or parsley.

# Good to know:

01 - Use fully cooked smoked sausage for the shortest cook time.
02 - For a thicker chowder, mash a few extra potatoes before adding cream.
03 - Best served hot with bread or a crisp salad.

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