I came up with this Fox Pines Homestead sausage potato chowder out of necessity one afternoon. It was dreary, cold and damp, and I wanted a soup other than chicken noodle. Something creamy and thick and satisfying. The best sausage potato chowder I could make.
I had taken a package of Argentinean Bombon (chorizo) sausage out of the freezer with plans on grilling it. I was thinking about a potato based soup, but knowing my family doesn’t care for straight potato soup I needed to do something to dress it up. My eyes landed on the sausage and I knew that would work.
Use any sausage you like, from kielbasa to Italian to spicy chorizo. Make it as spicy or as mild as you like. I used gold potatoes, adding a little color to the end result. White or red potatoes would work too, although russets will likely fall apart if cooked too long. I don’t peel potatoes either. Leave those skins on. They are a good source of nutrients and fiber.
I keep Hoosier Hill Farm Heavy Cream Powder on hand for just such recipes as this one. There is also a Butter powder, sour cream powder and buttermilk powder. My pantry has these, but there are many others: honey powder, white cheddar cheese powder, alfredo sauce, and cheddar cheese powder. I think I’ll see more boxes of these in my pantry!
I used the spices and herbs I like to impart more flavor. Feel free to swap or add others. I also did not add any other vegetables. After eating 2 bowls my husband suggested adding corn and/or bacon. Bacon – YES! I actually starting mine off with bacon fat, so there was an underlying slight bacon-y taste. Next time, bacon garnish, which I noted in the recipe.
All you need to get started is the basic ingredients, a soup pot, and a knife and cutting board to slice and dice meat and potatoes.
Fox Pines Potato Sausage Chowder
Ingredients
- 2 tbsp fat – bacon fat lard, butter or oil
- 1 medium onion chopped
- 1 lb sausage of your choice from kielbasa to chorizo (Argentinean Bombon)
- 3 garlic cloves chopped or grated
- 1 tsp Better than Bouillon Garlic
- 1.5 tsp Better than Bouillon Chicken
- Water
- 3 medium gold potatoes cubed 1”
- Salt and pepper to taste
- 1 tsp Italian herbs
- ½ tsp smoked paprika
- ½ cup cream powder Hoosier Hill Farm Heavy Cream powder
- 1 cup mashed potato flakes
- Crispy bacon for garnish
Instructions
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Slice sausage and chop potatoes. Add the fat and onions to a large pot. Stir and cook until softened. Add the sausage and stir until it starts to brown on the edges.
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Add the garlic and stir briefly for 1 minute.
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Add the Better than Bouillons, salt, pepper, herbs, paprika, and potatoes. Add water to cover the potatoes by 1-2 inches.
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Cook until potatoes are soft, 10-15 minutes.
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Whisk in the cream powder. Or use ½ cup regular cream but stir to keep it from separating.
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Then, stir in the potato flakes, which will thicken the soup. Adjust the amount of flakes to your preference.