Opening Thoughts from My Kitchen
Hey there! So, there’s this one dish that takes me back to chilly afternoons at my grandmother’s house, you know how it goes, right? She’d always have a big pot of steaming chowder simmering on the stove, filling the house with the coziest aroma. Now, I didn’t inherit her exact recipe (she was a bit secretive about it), but through a lot of trial and error, I came up with my own version of Potato and Sausage Chowder that I think even she’d nod approvingly at—unless she caught me snacking on the ingredients midway, which, guilty as charged, happens quite often!
Why You’ll Love This Chowder
This chowder is my go-to when the weather turns nippy. My family goes absolutely bonkers over it, especially when I serve it with crusty bread. It’s one of those meals that just sits so well in your belly and warms you right up. (Trust me, it’s like a hug in a bowl.) Sometimes, I make it when I need to clean out the fridge—because who doesn’t love a good fridge forage?
Gather Your Ingredients
- 4 cups peeled and diced potatoes (about 5 medium-sized ones)
- 1 pound sausage (I use smoked, but any kind works, really)
- 1 onion, chopped (my secret weapon for flavor)
- 3 cloves of garlic, minced
- 4 cups chicken broth (or vegetable, if that’s more your speed)
- 1 cup heavy cream (or a good splash of milk if you’re feeling lighter)
- Salt and pepper, to taste (because seasoning is everything!)
- Optional: a handful of chopped kale or spinach for some green action
Steps to Chowder Heaven
Start by browning the sausage in your favorite big pot—this is where I usually sneak a taste. Don’t rush this step; patience pays off with a nice caramelized flavor. Throw in the onion and garlic, and let them mingle until they’re all soft and fragrant. Add the potatoes and broth, then bring it to a boil.
Let it simmer until the potatoes are fork-tender, around 15-20 minutes. This is one of those ‘don’t worry if it looks a bit weird at this stage’ moments; it always does! Stir in the cream and adjust the seasoning. If you’re adding greens, toss them in here too. Give it a good stir and let it heat through.
Notes from the Stove
So, I’ve learned that if you let the chowder sit for a while after cooking, the flavors really come together. A sprinkle of cheddar cheese on top is never a bad idea, in my humble opinion.
Variations I’ve Tried
I once swapped out the sausage for some leftover ham—worked a treat! But, when I tried using sweet potatoes instead of regular ones, it just wasn’t the same. Live and learn, right?
What If I Don’t Have All the Gear?
If you don’t have a big pot, you could probably use a Dutch oven—though I once made this in a stockpot and it turned out fine. Improvise!
Storing Leftovers (If Any!)
This chowder keeps well in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day!
How to Serve It
We usually have it with some crusty bread or even garlic toast. For a little extra oomph, sprinkle some crispy bacon bits on top. Yum!
Pro Tips (From My Mistakes)
I once tried rushing the potato cooking time—bad move. They need to be tender, or it’s just not right.
Reader Questions
Can I make it vegetarian? Absolutely. Just leave out the sausage and use veggie broth. Maybe toss in some chickpeas for protein. Oh, and let me know how it goes!
What’s the best way to reheat it? Microwave is fine, but I think it tastes better if you gently reheat it on the stove. Gives it a chance to come back to life, so to speak.