Sausage, Corn and Potato Chowder
This robust chowder features savory Italian sausage, tender potatoes, and sweet corn in a flavorful broth. It's a hearty and comforting meal, perfect for feeding a crowd or for meal prepping. The recipe is straightforward, focusing on simple ingredients that yield a deeply satisfying dish.
Equipment
- 1 Large Dutch Oven or Stockpot For browning sausage and simmering the chowder.
- 1 Cutting Board
- 1 Chef's knife For chopping onions and cubing potatoes.
- 1 Wooden Spoon or Spatula For stirring and breaking up sausage.
- 1 Ladle For serving the chowder.
Ingredients
Main
- * 3 large italian sausage link removed from casing
- * 2 small onion peeled and chopped
- * 8 medium red potato eye removed and cubed
- * 1 l chicken broth rectangular tetra pak
- * 2 cup water
- * 1 tbsp garlic plus
- * 1 -11/2 cup frozen corn
- * salt and pepper to taste
Instructions
- Remove Italian sausage from its casing and brown thoroughly in a large Dutch oven or stockpot over medium-high heat, breaking it up with a spoon.
- Once the sausage is browned, remove it from the pot with a slotted spoon, leaving behind the rendered fat. Set the sausage aside.
- Add the chopped onions to the pot and sauté in the residual fat until softened and translucent, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.
- Return the browned sausage to the pot. Add the cubed red potatoes, chicken broth, and water.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the frozen corn and continue to simmer for an additional 5 minutes, allowing the corn to heat through.
- Season the chowder generously with salt and pepper to taste, adjusting as needed.
- Ladle the hot chowder into bowls and serve immediately.
Notes
1. Achieving a good sear on the Italian sausage is crucial for flavor depth. Don't crowd the pot; brown in batches if necessary, creating fond at the bottom. This fond will deglaze and enrich the broth.2. Cube potatoes uniformly to ensure even cooking. Overcooked potatoes will disintegrate, leading to a mushy texture.3. Adjust seasoning throughout. Italian sausage can be salty, so taste before adding extra salt. Freshly cracked black pepper will enhance the overall profile.4. For a richer, creamier chowder, consider adding 1/2 to 1 cup of heavy cream or half-and-half in the last few minutes of cooking, just before serving. This adds body and a luxurious mouthfeel.