Ingredients
Scale
- 1 lb Ground Italian Sausage (mild or spicy)
- 4 large Russet Potatoes, peeled and diced into 1/2-inch cubes
- 1 medium Yellow Onion, finely chopped
- 3 cloves Garlic, minced
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Butter
- 1 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- Fresh Parsley or Chives for garnish
- Optional: 2 cups chopped Kale or Spinach
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground sausage and cook until it is browned and crumbled. Use a wooden spoon to break the meat into small pieces as it cooks. Once fully cooked, use a slotted spoon to remove the sausage from the pot and set it aside on a plate lined with paper towels. Leave about a tablespoon of the rendered fat in the pot.
- Reduce the heat to medium and add the butter to the pot. Once melted, toss in the diced onions. Sauté for about 5 minutes until they become translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant. Stir in the flour and smoked paprika, whisking constantly for 1 minute to create a light roux. This will help thicken the chowder later.
- Slowly pour in the chicken broth while whisking to prevent flour lumps. Add the diced potatoes to the pot. Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes. The potatoes should be fork-tender but not falling apart.
- Return the cooked sausage to the pot. Stir in the heavy cream and the chopped kale or spinach if you are using greens. Let the chowder simmer uncovered for another 5 minutes. The greens should wilt, and the liquid will thicken into a rich, creamy consistency. Taste the chowder and add salt and pepper as needed.
- Ladle the hot chowder into deep bowls. Garnish generously with fresh parsley, chives, or even a sprinkle of shredded cheddar cheese. Serve immediately with a side of crusty bread or oyster crackers for the perfect finishing touch.
- Cook Time: 45 minutes