Easy Sausage Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Easy Sausage Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Easy Sausage Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound fully cooked smoked
• sausage, halved and thinly sliced
• 1 medium onion, quartered and
• thinly sliced
• 4 cups diced potatoes
• 3 cups water
• 2 tablespoons minced fresh
• parsley
• 1 tablespoon minced fresh basil
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 (15.25 ounce) can whole kernel
• corn, drained
• 1 (14.75 ounce) can cream-style
• corn
• 1 (12 ounce) can evaporated milk

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a soup kettle or Dutch oven over medium heat, brown the sausage and onion

Step 2: Technique & Execution

Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil

Step 3: Technique & Execution

Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender

Step 4: Technique & Execution

Add remaining ingredients; cook 5-10 minutes longer or until heated through.