This is the ultimate chowder for those crisper-than-usual days before winter hits. It has the makings of a true country-style feast, including potatoes, cream, hearty sausage, and, of course, plenty of cheese.
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 6
Category:Soups
Ingredients
Scale
1 pound hot or mild bulk Italian sausage
1/2 onion, diced
2 celery stalks, chopped
1 tablespoon all-purpose flour
Freshly ground black pepper
4–5 Yukon Gold potatoes, diced
3 cups low-sodium chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese, plus more for garnish
Scallions, thinly sliced, for garnish
Instructions
In a large pot, brown the sausage, onion, and celery over medium- high heat. Drain the excess fat and sprinkle with the flour and plenty of pepper. Stir well and cook until all the flour has been absorbed, about 3 minutes.
Stir in the potatoes and broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are tender. Stir in the cream and cheddar cheese. Remove from the heat once all the cheese has melted.
Ladle into large bowls. Serve topped with additional cheese and scallions.
