Potato, Corn & Sausage Chowder
This creamy potato and smoked sausage chowder is the ultimate comfort food, combining hearty vegetables, savory sausage, and melty cheddar cheese in a rich, velvety broth. Easy to make and irresistibly satisfying, it’s a cozy bowl of warmth perfect for any day of the week!
Ingredients:
- 4 cups chicken broth
- 1 small yellow onion, finely chopped
- 1 stalk celery, sliced
- 2 Tbsp. olive oil
- 1 medium carrot, peeled and sliced
- 3 links DIBROVA Smoked Polish Sausage, diced
- 6 medium Yukon Gold potatoes, peeled and diced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 chicken bouillon cube
- 2 cups frozen corn
- 3/4 cup half-and-half
- 3/4 cup whole milk
- 1 cup shredded cheddar cheese
- 1 Tbsp. parsley, finely chopped
Instructions:
- Heat the chicken broth in a large soup pot.
- Meanwhile, in a medium frying pan, cook the onion, celery, and carrot in olive oil until they begin to soften, about 5–8 minutes. Add the diced sausage and cook for 2 more minutes.
- Transfer the cooked mixture to the soup pot with the chicken broth. Add the potatoes, salt, pepper, garlic powder, and bouillon cube. Bring to a boil, then partially cover, reduce heat to low, and simmer for 15–20 minutes, or until the potatoes are tender.
- Stir in the frozen corn and cook for 5 more minutes.
- Add the half-and-half, whole milk, and shredded cheddar cheese. Let the soup simmer for 5 minutes, stirring occasionally, until heated through. Do not let it boil.
- Sprinkle with chopped parsley and serve warm.