Sausage-Potato Chowder

  • 1 lb. pork sausage
  • 3 cloves garlic - minced
  • 1 large onion - chopped
  • 4-5 large red potatoes - washed and chopped
  • 8 c. chicken stock
  • 2 bay leaves
  • 1 T. Herbs De Provence
  • 2 oz. cream cheese
  • 1 c. half and half

In a large stockpot, brown the pork sausage with the garlic and onion. When the sausage is entirely browned, add the potatoes, chicken stock, bay leaves, and Herbs De Provence. Cover and simmer for 20-30 minutes or until the potatoes are tender. Remove the bay leaves.

Carefully swirl in the cream cheese, stirring until it is entirely incorporated into the chowder. Add the half and half and stir to combine. Serve hot.

If the thickness of the chowder isn't to your liking, you can thicken it with a corn starch slurry. Stir together 1 tablespoon of cornstarch and 3 tablespoons of cold water until a white paste forms. Stir that into the simmering soup until the desired thickness is reached.

  • Yields: 6-8 servings
  • Preparation Time: 40 minutes
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