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potato chowder in a crock with bacon on top

Potato Chowder

Potato Chowder is sweet, savory, thick, hearty, and ready in under 30 minutes. Made with taters, breakfast sausage, and maple syrup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 cups

Equipment

  • paring knife
  • cutting board
  • vegetable peeler
  • medium saucepan
  • large saucepan
  • Colander
  • measuring spoons
  • measuring cups
  • whisk

Ingredients
  

  • 1 1/2 lbs potatoes
  • 2-4 teaspoons sea salt (1 teaspoon for every 3 cups of water)
  • 8 oz breakfast sausage
  • 3 Tablespoons salted butter
  • 1 Tablespoon flour
  • 1 cup heavy whipping cream
  • 1 cup reserved potato water
  • 1/4 cup maple syrup
  • 1/4 cup bacon bits

Instructions
 

Potatoes

  • Prep. Wash, peel, and cut potatoes into small diced cubes. Literally, the size of dice.
  • Boil Taters. Place the diced potatoes in a large saucepan. Add enough water to cover the potatoes by 2". Add sea salt (1 teaspoon for every 3 cups of water) and stir. Bring the water to a boil. Allow the potatoes to boil for 5-10 minutes or until fork tender. Set aside in the water until ready to use.
    Note: Start the sausage while the potatoes are boiling.
  • Save Water. Reserve 1 cup of potato water. Well drain the rest of the water.

Sausage

  • Cooking. In a saucepan, cook the breakfast sausage until all the pink is gone. Break up the meat with a spoon to get a crumble. Cook for 5-10 minutes. Remove the sausage from the pan, but leave the drippings.

Sauce

  • Butter. To the sausage drippings, add the butter. Melt the butter over low low heat until completely melted.
  • Flour. Whisk in the flour and cook for 1-2 minutes. Continue over low heat.
  • Cream. Gradually add the cream to the pan. Increase the heat slightly. Continue to whisk until the flour is completely combined, smooth, and thickened. About 1-2 minutes
  • Water. Whisk in the reserved potato water. Drain the rest of the water off the potatoes using a colander.
  • Syrup. To the sauce, add the maple syrup and mix well.

Combine

  • Mix. Gently fold the potatoes and meat into the sauce. Heat the chowder through over medium heat until warmed.
  • Bacon Bits. Ladle the chowder into bowls and top with warmed crumbled bacon bits.
  • Enjoy! Serve immediately!
Keyword chowder, sausage, stew, syrup