Sausage Potato Chowder

Short-Cut Saturday

Chowders are one of our ultimate comfort foods in the fall and winter. I’m always a sucker for any type of soup or chowder. This features a great combination of hearty sausage with creamy potato soup base and tasty flavors. What makes this even better is that you can easily make this in the slow-cooker, plus it freezes well for later use! Make up a double batch and but into freezer containers. Thaw as desired for a quick meal! Makes about 4 servings

Sausage Potato Chowder

1/2 lb sausage (try this one!)
1 Tbsp coconut oil
2 cups potatoes, peeled diced
2 cups chicken broth or beef broth
1/2 cup onion, diced
1 garlic clove, minced
1/2 tsp sage
1/4 tsp sea salt
1/8 tsp black pepper
2 cups kale or spinach, chopped
1 cup coconut milk (or heavy cream)

  • In a large stockpot, heat coconut oil and brown sausage until cooked through.
  • Add in potatoes, onion, garlic, sage, salt, pepper and broth.
  • Bring to a boil and simmer for about 15-20 minutes or until potatoes are fork tender.
  • Add in spinach and cream and heat for about 5 more minutes or until spinach is soft.

*Slow Cooker Option: Add ingredients into a slow-cooker. Cook over low heat for about 8 hours or on high for about 4. Just make sure potatoes are tender.


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