Sausage Potato and Fennel Chowder
This Sausage Potato and Fennel Chowder is a comforting bowl of goodness, packed with hearty flavors and ready in under 30 minutes!
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Chopping Board
- 1 Knife
Ingredients
- 1 pound sausage - Italian sausage, casings removed
- 3 medium potatoes - peeled and diced
- 1 fennel bulb - sliced thin
- 1 onion - chopped
- 2 cloves garlic - minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 teaspoon thyme - dried
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the sausage and cook until browned, breaking it up with the wooden spoon.
- Add the onion, garlic, and fennel. Cook until softened, about 5 minutes.
- Stir in the diced potatoes, thyme, salt, and pepper.
- Pour in the chicken broth and bring to a simmer.
- Cook for about 15 minutes or until the potatoes are tender.
- Stir in the milk and adjust seasoning as needed.
- Serve hot and enjoy!
Notes
For added creaminess, stir in 1/2 cup of heavy cream just before serving.
Feel free to substitute Italian sausage with turkey sausage for a lighter option.
If you don't have fennel, you can use leeks for a similar taste!