A chowder is a thick soup, usually made with a flour and cream or milk base. Ree came up with this recipe for her daughter Paige, who is a big fan of potato soup. She makes it in big batches and keeps Paige’s fridge all stocked up. The soup can also be frozen and reheated.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 16 ounces mild country sausage
- 2 carrots, scrubbed and diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 6 small russet potatoes, peeled and diced
- 1 1/2 cups frozen fire-roasted corn
- 1/2 teaspoon crushed red chile flakes
- Pinch kosher salt
- Pinch freshly ground black pepper
- 8 cups chicken stock
- 1 cup half-and-half
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 8 ounces sharp Cheddar, grated
- 1/4 cup sliced green onions
Instructions
- In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes.
- Add the potatoes, corn, chile flakes, salt and pepper. Stir to incorporate. Add the stock, then bring to a simmer. Let cook to soften the potatoes, about 10 minutes.
- Mix the half-and-half with the flour in a small bowl, then add to the pot. Cook for another 5 minutes. Add the cream and, using a stick blender, blend to your desired consistency, about 25 seconds for a more rustic soup with larger chunks. Stir in half of the cheese, green onions and most of the reserved sausage, saving a little of each for garnish.
- Serve in bowls, garnished with the remaining cheese, green onions and sausage.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 606 |
| Total Fat | 36 g |
| Saturated Fat | 16 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 27 g |
| Cholesterol | 102 mg |
| Sodium | 1016 mg |
Reviews
Just made this and it was awesome! I used 2 cans of roasted corn as I couldn’t find it frozen.
I made this per the recipe with the exception of adding two additional carrots and celery each. This if very good. We certainly enjoyed. Thank you.
If I could give 20 stars, I would Ree this is really good soup!!! so easy to make and I did use my immersion blender for about 30 seconds oh my gosh it is so good once it cools I’m gonna put a lot of it in freezer bags and put in the freezer. Thank you for this recipe.
One of the best soup recipes I have , and I have a lot! I made it exactly as written and we loved it
I made this exactly as the recipe stated and it was perfectly creamy, but with great texture! The combination of ingredients was delicious! I will definitely be making this soup again!
It is very good. Made it exactly how it was written.
Easy soup that is very forgiving! I used cornstarch instead of flour so it is gluten free. Also, you do feel like you are having a hearty meal that is filling but not heavy. I was wondering how I would feel about the pork since I don’t eat it often. It is perfect!
Really flavorful. I cooked up some bacon for garnish. My family loved this. When I make again I’m going to add sausage Maybe 1 1/2 lbs.
Made this tonight and love it! Great flavors, a little spice, and loved all the textures. I followed the recipe exactly. Will see how well it freezes.
Made this afternoon, absolutely delicious! We’re enjoying on a cold, windy Colorado day!