How To Make Sausage & Vegetable Chowder Enriched with Cheese - Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories without sacrificing flavor

Heat 3 tablespoons olive oil in a large deep pot over medium heat.

Add 1 chopped onion, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for about 6-8 minutes until softened.

Add 6 sliced bratwurst, 1 chopped large carrot, 1 pound chopped potatoes, and 1 can of corn; cook for about 5-6 minutes, stirring occasionally.

Sprinkle in 2 tablespoons flour and stir for about 1 minute to cook the flour without burning it.

Pour in some of the 5 cups chicken stock to deglaze the pot, scraping the bottom to loosen any stuck bits; then add the rest of the stock.

Bring to a simmer and cook for about 15-20 minutes, checking for tenderness of the potatoes.

After about 15 minutes, check the potatoes for doneness; they should be tender.

Stir in 1 1/2 cups heavy cream and 7 ounces grated gouda cheese; stir until the cheese is melted and the soup is heated through.

Serve the chowder in bowls, ensuring to include sausage and vegetables in each serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens