Ingredients
Scale
- 1 pound beef smoked sausage, sliced into rounds
- 4 large russet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place a large pot or Dutch oven over medium heat. Add the sliced beef sausage and cook until browned on both sides. Remove the sausage from the pot and set it aside on a plate.
- In the same pot, melt the butter. Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables become soft and the onions are translucent.
- Stir in the minced garlic and cook for just one minute until it smells fragrant. Be careful not to burn the garlic.
- Sprinkle the flour over the vegetables and stir well for about 2 minutes. This creates a roux that will thickness your soup later.
- Slowly pour in the beef broth while whisking constantly to prevent any flour lumps from forming. Add the diced potatoes, dried thyme, and smoked paprika.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are cooked, stir the browned beef sausage back into the pot. Pour in the milk and heavy cream.
- Continue to cook the chowder on low heat for another 5 minutes. Do not let it come to a hard boil again, as the dairy might curdle. Stir occasionally until the soup reaches your desired thickness.
- Taste the chowder and add salt and black pepper as needed. If you want a thicker soup, you can mash a few of the potato chunks against the side of the pot.
- Ladle the hot chowder into bowls and garnish with fresh parsley before serving.
- Cook Time: Not specified