Description
A rich and satisfying slow cooker chowder packed with sausage, potatoes, and creamy goodness, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon oil
- 1 pound sausage, casings removed
- 1/2 medium onion, diced
- 4 garlic cloves, finely chopped
- 1/4 cup flour
- 2 pounds russet potatoes, peeled and diced
- 5 cups chicken broth
- 16 ounces frozen corn
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried thyme
- 1 cup heavy cream
Instructions
- Heat oil in a skillet over medium heat. Add the sausage, breaking it up as it cooks until nicely browned.
- Stir in the diced onion and chopped garlic. Cook until the onion softens.
- Sprinkle in the flour and stir for another minute.
- Pour the sausage mixture into the slow cooker.
- Add the diced potatoes, chicken broth, frozen corn, salt, pepper, and dried thyme. Stir well to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes are tender.
- Stir in the heavy cream and gently mash some of the potatoes.
- Cover and cook for another 30 minutes on low.
- Adjust seasoning if needed and serve warm.
Notes
For a spicier chowder, opt for spicy sausage or add jalapeños. This chowder can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg