Best Italian Sausage Chowder Recipes

CHEESY ITALIAN SAUSAGE POTATO CHOWDER

Cheesy Italian Sausage Potato Chowder image

This is the bomb. I added a bunch of spinach to it, and it just added to the flavor. I used whole milk and didn't bother peeling my potatoes. Yum. Serving size is estimated.

Provided by AmyZoe

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup diced yellow onion
1 lb loose mild Italian sausage
1/2 teaspoon extra virgin olive oil
4 cups peeled and diced potatoes
3 cups chicken stock or 3 cups chicken broth
1 cup diced celery
1 cup heavy cream or 1 cup milk
1 cup shredded cheddar cheese

Steps:

In a pan, heat the olive oil over medium heat.
When hot, add the onions. Saute until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown remove from heat.
In a soup pan, combine the potatoes, chicken stock, and celery. Over medium-high heat, bring to a boil.
Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warm again. Serve with additional cheddar cheese and green onions sprinkled on top.

ITALIAN SAUSAGE CHOWDER

Italian Sausage Chowder image

Make and share this Italian Sausage Chowder recipe from Food.com.

Provided by Lorac

Categories Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 hot Italian sausage links, casings removed
1 large onion, chopped
6 cups chicken broth
3 baking potatoes, diced
2 cloves garlic, minced
2 cups fresh Baby Spinach
1 cup heavy cream
salt & freshly ground black pepper, to taste

Steps:

Cook sausage in a large sauce pot, crunbling with the edge of a spoon, until no longer pink.
Drain, add onion and cook until soft.
Add broth, potatoes and garlic, bring to a boil, reduce heat and simmer until potatoes are tender.
Add spinach and cook until wilted.
Stir in cream, season with salt and pepper and serve.

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