Hey friends! Get ready to cozy up with a bowl of creamy, heartwarming Sausage Potato and Fennel Chowder!
This recipe is a real lifesaver when you’re craving something warm and delicious, plus it comes together in just under an hour. Who knew chowder could be so quick and easy? Packed with flavorful sausage, tender potatoes, and the unique taste of fennel, this dish is totally customizable – throw in your favorite veggies or swap the sausage for another protein if you’re feeling adventurous.
Not only is this Sausage Potato and Fennel Chowder scrumptious, but it’s also hearty enough to fill you up while keeping things light. Perfect for chilly nights or lazy afternoons, it’s all about comfort in a bowl. You’ll be asking yourself, “How can I make chowder this good?” Trust me, your taste buds are gonna thank you!
Serving and Pairing Suggestions
Wondering what to scoop alongside your chowder? Try pairing it with Zucchini Fritters with Tzatziki Sauce for a fresh, crunchy twist or even a refreshing Watermelon Agua Fresca to balance out the heat!
Feeling more in the mood for a classic combo? A slice of Crusty Sourdough Bread for dipping is always a win. If you want to go the vegan route, how about some Vegan Tofu Scramble on the side for extra protein? The options are endless – let your taste buds explore!
Tips and Notes
- Spice it Up: For a kick, add red pepper flakes while cooking. Just a pinch will enhance the flavors.
- Texture Preference: If you like a chunkier chowder, hold back some of the potatoes and mash them to blend in.
- Storage: Store leftovers in an airtight container for up to three days. Just reheat on the stove over low heat to bring it back to life!
- Fennel Swap: If you can’t find fennel, celery works, but the flavor won’t be as unique.
Feeling excited? Grab those ingredients and whip up this chowder today! Your taste buds are ready for it!
Sausage Potato and Fennel Chowder
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!