Creamy Cheddar Potato and Sausage Chowder
This Creamy Cheddar Potato and Sausage Chowder is a delicious and comforting dish perfect for chilly evenings. Filled with tender russet potatoes, hearty breakfast sausage, and a rich blend of sharp cheddar cheese, this chowder has all the flavors you love in one bowl. By using reduced-fat sausage, you can enjoy a hearty meal without the extra grease, making it a choice for both flavor and health. Serve this chowder alongside a warm cornbread or a fresh salad for a complete, satisfying meal.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Low-fat breakfast sausage
1 lb (browned in Dutch oven)
Russet potatoes
5-6 cups (peeled and chopped)
Chicken broth
2 (14 ounce) cans (added to the pot)
Sweet onion
3/4 cup (chopped and sautéed with sausage)
Evaporated milk
1 (12 ounce) can (added after mashing potatoes)
Garlic powder
to taste (added at the end for seasoning)
Cracked pepper
to taste (added at the end for seasoning)
2% cheddar cheese
2 cups (shredded and mixed in at the end)
Instructions
1
In a large Dutch oven over medium heat, brown the low-fat breakfast sausage along with the chopped sweet onion until the sausage is cooked through and the onion is translucent. If using regular sausage, be sure to drain any excess fat before proceeding.
2
Carefully pour in the chicken broth and bring the mixture to a rolling boil.
3
Add the peeled and chopped russet potatoes and reduce the heat to a medium-high simmer. Cook for about 20 minutes, or until the potatoes are tender and easily pierced by a fork.
4
Remove the pot from heat and use a potato masher or immersion blender to mash the potatoes until smooth. This will help thicken the chowder.
5
Stir in the can of evaporated milk and the shredded 2% cheddar cheese, mixing until the cheese is fully melted and incorporated.
6
Season the chowder with garlic powder and cracked pepper to taste, adjusting the seasoning according to your preference.
7
For a thicker chowder, if desired, gradually whisk in cornstarch or flour mixed with cold water, simmering for a few additional minutes until the desired consistency is reached.
8
Serve hot and enjoy this comforting dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cheddar Potato and Sausage Chowder?
It is a delicious and comforting dish perfect for chilly evenings, featuring tender russet potatoes, hearty breakfast sausage, and a rich blend of sharp cheddar cheese.
What kind of sausage is best for this recipe?
The recipe recommends using low-fat breakfast sausage to enjoy a hearty meal without extra grease.
Can I use regular sausage instead of low-fat?
Yes, you can use regular sausage, but be sure to drain any excess fat after browning it.
How many potatoes do I need for this chowder?
You will need approximately 5 to 6 cups of peeled and chopped russet potatoes.
What type of potatoes are used in this recipe?
Russet potatoes are specified for this recipe because they become tender and mash easily to thicken the chowder.
How do I thicken the chowder naturally?
You can thicken the chowder by mashing the cooked potatoes with a potato masher or an immersion blender once they are tender.
Is there an additional way to make the chowder thicker?
Yes, if a thicker consistency is desired, you can gradually whisk in cornstarch or flour mixed with cold water and simmer for a few minutes.
What kind of cheese should I use?
The recipe calls for 2 cups of shredded 2% cheddar cheese.
How much onion is required?
You will need 3/4 cup of chopped sweet onion to sauté with the sausage.
What type of milk is used in this chowder?
A 12-ounce can of evaporated milk is added to provide a creamy texture.
How much chicken broth is needed?
The recipe requires two 14-ounce cans of chicken broth.
How long should I simmer the potatoes?
Cook the potatoes for about 20 minutes, or until they are tender and easily pierced by a fork.
What seasonings are used in this chowder?
The chowder is seasoned with garlic powder and cracked pepper to taste.
What is the best way to cook the sausage and onion?
Brown them together in a large Dutch oven over medium heat until the sausage is cooked through and the onion is translucent.
Can I use an immersion blender for this recipe?
Yes, an immersion blender can be used to mash the potatoes directly in the pot until they are smooth.
What should I serve with this chowder?
This chowder pairs well with warm cornbread or a fresh side salad.
Is this a good recipe for cold weather?
Absolutely, it is tagged as a 'cold weather' and 'comfort food' recipe.
How many ingredients are in this recipe?
There are a total of 8 ingredients required for this chowder.
Is this chowder considered healthy?
By using reduced-fat sausage and 2% cheese, it provides a healthier alternative to traditional heavy chowders.
What type of pot is recommended?
A large Dutch oven is recommended for browning the sausage and simmering the soup.
Can I make this for dinner?
Yes, it is tagged as a dinner recipe and makes for a very hearty meal.
Do I need to peel the potatoes?
Yes, the instructions specify that the russet potatoes should be peeled and chopped.
When do I add the cheese?
The shredded cheddar cheese should be stirred in at the end, after the potatoes have been mashed and the milk has been added.
How do I know the potatoes are done?
The potatoes are done when they are tender and can be easily pierced with a fork.
Can I use other types of cheese?
While 2% cheddar is suggested, you can use other cheddar varieties depending on your flavor preference.
Is this recipe easy to follow?
Yes, it is categorized as an 'easy recipe' with straightforward preparation steps.
Does this recipe contain pork?
Yes, since it uses breakfast sausage, it is tagged under pork recipes.
Is this a type of potato soup?
Yes, it is a hearty variety of potato soup known as a chowder.
What is the preparation for the sweet onion?
The sweet onion should be chopped and then sautéed together with the sausage.
When should I add the seasonings?
Garlic powder and cracked pepper should be added at the end of the cooking process to season to taste.