Ingredients:

  • 1 lb Italian Sausage (Hot or Mild, casings removed)
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 3 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken Broth (low sodium)
  • 5 lbs Russet Potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup Whole Milk or Half-and-Half
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • Salt and Black Pepper to taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • Optional: 1/2 cup Shredded Cheddar Cheese (for topping)

Instructions:

  1. Brown the Sausage: Heat a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add sausage, breaking it up with a spoon. Cook until fully browned. Drain off all but 1 tablespoon of fat and set the cooked sausage aside.
  2. Sauté Aromatics: Reduce heat to medium. Add butter to the remaining fat in the pot. Sauté the diced onion and celery until softened and translucent (about 5-7 minutes). Add minced garlic and cook for 1 minute more until fragrant.
  3. Build the Roux: Sprinkle the flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste. This creates the thickening base.
  4. Deglaze and Simmer: Slowly whisk in the chicken broth, ensuring no lumps form. Scrape up any browned bits from the bottom of the pot. Add the diced potatoes, smoked paprika, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  5. Finish the Chowder: Return the cooked sausage to the pot. Stir in the milk (or half-and-half). Heat through gently for about 5 minutes; do not boil once the milk is added.
  6. Season and Serve: Taste and adjust salt and pepper as needed. Ladle into bowls, garnish generously with fresh parsley and a sprinkle of cheddar, if using.