Smoked Sausage Chowder
Thick, chunky, and full of big, bold flavors, this Smoked Sauage Chowder is a great pick for one-pot dinners or on cold nights.
Servings: 8 servings
Calories: 229kcal
Ingredients
- 2 links smoked sausage about 1/2 pound
- 4 strips bacon
- 1 cup diced onion
- 1 cup diced carrot
- 1 clove garlic small clove
- 1/2 teaspoon dried thyme
- 1 cup cauliflower florets
- 1 cup diced celery
- 1 cup diced red bell pepper
- 4 cups chicken broth low/no sodium
- 1 cup heavy cream
- 1 tablespoon dried chives
Instructions
- Sautee the bacon, onion, carrots, and celery for about 8 minutes or until the bacon is slightly brown and the veggies are starting to get tender.
- Slice the smoked sausage and add to the pot, stirring to combine. Cook for 2-3 more minutes, releasing some of the fat from the sausage. Add the garlic, red bell pepper, and cauliflower. Add the dried thyme and stir for one minute.
- Add the low sodium (or no sodium added) chicken broth and bring to a boil. Turn the heat down to low and continue to simmer for about 15 minutes or until the veggies are soft.
- Add the cream and dried chives and stir well. Check for salt and pepper, then ladle into cute bowls and enjoy!
Notes
Recipe Card Tips
- Choose a leaner smoked sausage. A fattier one on top of the bacon and cream pushes this from rich into greasy.
- Add the cream at the very end and avoid letting it boil hard, to keep the texture smooth instead of separated.
- Use a heavy-bottomed pot that holds at least 10 cups. A thinner pot scorches easily once the chowder thickens.
Nutrition
Serving: 1cup | Calories: 229kcal | Carbohydrates: 8g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 683mg | Potassium: 295mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3776IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 1mg | Net Carbohydrates: 6g