Ingredients
Method
- Heat a large pot or Dutch oven over medium-high heat.
- Add the ground sausage to the pot.
- Break the sausage into small crumbles with a wooden spoon as it cooks.
- Cook the sausage for 5-7 minutes until it is mostly cooked through and no longer pink.
- Add the finely diced onion to the pot with the sausage.
- Continue cooking for another 2-3 minutes until the onion softens and becomes translucent.
- Sprinkle the flour over the sausage and onion mixture.
- Stir constantly for about 2 minutes to create a roux.
- Gradually pour in the milk while stirring continuously to avoid lumps.
- Bring the milk mixture to a gentle simmer.
- Add the diced potatoes to the pot.
- Add the cream style corn to the pot.
- Stir well to combine all ingredients.
- Reduce heat to medium-low.
- Simmer for 20-25 minutes, stirring occasionally to prevent sticking.
- Cook until the potatoes are tender and the chowder has thickened.
- Stir in the garlic powder.
- Stir in the smoked paprika.
- Stir in the salt.
- Stir in the pepper.
- Taste the chowder and adjust seasonings as needed.
- Ladle the hot chowder into bowls.
- Top each serving with the thinly sliced green onions.
- Serve immediately.
Notes
Use regular ground sausage for the best fat-to-meat ratio and flavor.
Add milk in stages, stirring well after each addition, to ensure a smooth chowder.
Don't skip the smoked paprika; it adds a unique depth of flavor.
Stir occasionally during simmering to prevent sticking and ensure even cooking.
Add milk in stages, stirring well after each addition, to ensure a smooth chowder.
Don't skip the smoked paprika; it adds a unique depth of flavor.
Stir occasionally during simmering to prevent sticking and ensure even cooking.