Ingredients:

  • 1 lb (450 g) Italian Sausage (bulk or links, casings removed)
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 large (150 g) Yellow Onion, finely diced
  • 2 medium stalks (100 g) Celery, finely diced
  • 3 cloves (1 Tbsp) Garlic, minced
  • ¼ cup (30 g) All-Purpose Flour
  • 4 cups (950 ml) Low-Sodium Chicken Stock
  • 5 lbs (680 g) Russet or Yukon Gold Potatoes, peeled and diced into ½-inch cubes
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 tsp Kosher Salt (plus more to taste)
  • ½ tsp Black Pepper, freshly ground
  • 2 cups (300 g) Frozen Sweetcorn
  • 1 cup (240 ml) Heavy Cream (minimum 35% fat)
  • 2 Tbsp Fresh Parsley or Chives, chopped (for garnish)

Instructions:

  1. Brown the Sausage: In a large Dutch Oven over medium-high heat, crumble and cook the sausage until deeply browned and fully rendered.
  2. Drain Fat: Remove the sausage with a slotted spoon and set aside. Pour off all but 1 tablespoon (15 ml) of the rendered fat.
  3. Sauté Aromatics: Reduce the heat to medium. Add the butter, diced onion, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and translucent (not browned).
  4. Add Garlic and Thyme: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  5. Create the Roux: Sprinkle the flour over the vegetables and fat. Stir vigorously for 1-2 minutes until no dry flour remains and the mixture forms a paste (the roux). Cooking the roux prevents a raw flour taste.
  6. Deglaze and Add Stock: Gradually pour in the chicken stock, whisking continuously to incorporate the roux and prevent lumps. Scrape up any browned bits (the fond) stuck to the bottom of the pot.
  7. Add Potatoes and Seasoning: Stir in the diced potatoes, bay leaf, salt, and pepper.
  8. Simmer: Bring the chowder to a simmer, then reduce the heat to medium-low. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
  9. Incorporate Corn and Cream: Stir in the reserved cooked sausage and the frozen sweetcorn. Pour in the heavy cream.
  10. Heat Gently: Heat the mixture just until the corn is warmed through and the chowder is steaming hot (about 5 minutes). Do not boil after adding the cream, as this can cause it to split.
  11. Adjust and Rest: Remove and discard the bay leaf. Taste the chowder and adjust salt and pepper as needed. Let the chowder rest off the heat for 5 minutes before serving—this allows the starches to settle and thicken the texture further.
  12. Garnish and Serve: Ladle into bowls and garnish generously with fresh parsley or chives.