Potato And Sausage Chowder
Cozy up with this hearty potato and sausage chowder! Packed with savory flavors, it's a cozy one-pot meal perfect for chilly nights.
Ingredients
- 1 tablespoon olive oil
- 16 ounces Italian sausage
- 1 medium onion diced
- ½ cup celery diced
- ½ cup carrots diced
- ½ cup red bell pepper diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth
- 1½ pounds little yellow potatoes cut into chunks
- 1½ cup heavy cream
- fresh parsley for garnish (optional)
Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Add the sausage and break it into pieces with a spoon. Cook until fully browned, about 6–8 minutes.
- Add the onion, celery, carrots, and red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour and stir well to coat the vegetables and sausage.
- Pour in the vegetable broth and stir well. Add the potatoes and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 15 minutes.
- Stir in the heavy cream and cook for 2–3 minutes until warmed through. Serve hot with fresh parsley, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.