Sausage and Potato Chowder
Overview
Prep Time: 20 min • Cook Time: 30 min
Total Time: 50 min
Makes 6-8 servings
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what you’ll need:
1 lb ground sausage (I used hot Italian sausage)
1 tbsp avocado oil
2 stalks celery, thinly sliced
2 small carrots, thinly sliced
1/2 small yellow onion, diced
1.5 lbs baby yellow potatoes, diced
4 cups of chicken stock
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
1 tsp garlic powder
1/2 cup sour cream
1 cup whole milk
1 tbsp cornstarch + 2 tbsp water
optional toppings:
sour cream
green onions
Instructions:
Preheat a large pot to medium heat and add the avocado oil
Once melted, add the diced onion, celery, and carrot, then saute for 3-5 minutes until soft.
Next, add the sausage and cook for 7-10 minutes until it is fully cooked.
Once the meat has cooked, add the potatoes, seasonings, and chicken stock. Mix well.
Bring to a boil and cover with a lid. Once boiling, bring it down to a low simmer and cook for about 15 minutes until the potatoes can be easily pierced with a fork.
Mix together 1 tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Add it to the soup and stir well. Bring it back to a boil and boil for 1 minute. This is going to help thicken the soup.
(optional) If you’d like the soup thicker, use an immersion blender and blend until the soup reaches your desired thickness.
Add the milk and sour cream and mix until well incorporated. Taste, then season with more salt or pepper as necessary.
Serve immediately with your favorite toppings! I like to add a dollop of sour cream and some sliced green onions. Enjoy!
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