Ingredients
Method
Preparation
- In a large pot, over medium heat, sauté the sliced sausage until well browned. Once done, remove the sausage and set it aside.
- In the same pot, toss in the chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
- Add in your diced potatoes and chicken broth. Bring the mixture to a gentle boil before reducing to a simmer. Let it bubble away until the potatoes are tender, about 10-15 minutes.
- Stir in heavy cream, along with thyme, corn (if using), and the browned sausage. Let everything cook together for another 5-10 minutes until thickened.
- Season to taste with salt and pepper.
- Ladle the chowder into bowls and garnish with chopped chives if desired.
Nutrition
Notes
To enhance your chowder experience, consider pairing it with crusty bread, like sourdough or a simple baguette. For storage, let it cool before transferring to an airtight container. In the fridge, it will hold for 3-4 days; it can be frozen for up to 3 months.