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Recipe

Sausage, Potato, and Fennel Chowder

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Scott Phillips

Servings: 4

Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving.

Ingredients

  • 1 Tbs. olive oil
  • 3/4 lb. sweet Italian sausage (about 4 links), casings removed
  • 1 large russet potato, peeled and cut into large dice (about 2 cups)
  • 1 medium red onion, cut into large dice
  • 1 small fennel bulb, trimmed, cored, and cut into large dice (about 2 cups), plus 1 to 2 Tbs. chopped fennel fronds for garnish
  • 3 Tbs. dry sherry
  • 4 cups lower-salt chicken broth
  • 1/4 cup chopped fresh flat-leaf
  • 1/4 cup chopped oil-packed sun-dried tomatoes, drained
  • 2 Tbs. heavy cream
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 35
      Sodium (mg): 900
      Carbohydrates (g): 33
      Fiber (g): 5
      Protein (g): 22

Preparation

  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the sausage and cook, stirring with a wooden spatula to break it up into small pieces, until it starts to brown, about 3 minutes. Stir in the potato, onion, and fennel and cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the sherry and stir, scraping the bottom of the pot to loosen any browned bits, about 30 seconds.
  • Stir in the chicken broth and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, 10 to 12 minutes.
  • Add the parsley, sun-dried tomatoes, heavy cream, and lemon zest and stir until incorporated.
  • Using the spatula or a potato masher, gently crush the cooked potatoes until most of them are mashed and the stew is somewhat thickened. Season with 1 tsp. salt and 1/2 tsp. pepper. Serve hot, garnished with the fennel fronds.

Reviews

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Reviews

  • KG123 | 02/28/2014

    This was delicious and a huge hit with adults and kids alike. Perfect weeknight cold weather meal. Quick and easy. Made the following modifications: 2 potatoes, and might actually try 3 next time. Added a few shakes of crushed red pepper when cooking the sausage. Used 2lbs. of sausage. Used baby kale instead of flat parsley. Used 6 cups of chicken broth and 3 tbs of cream.

  • ssmith22 | 02/23/2014

    I made this tonight with no sherry and no fennel bulb (couldn't find it). I added 1/2 cup of rice because my husband wouldn't eat it without it. I added a little salt and pepper after I served myself and it was so delicious! It had a very thick stew like consistency. Don't forget the sun-dried tomatoes, lemon zest and heavy cream. I added some fresh spinach to the pot, only zest one small lemon (was more than enough) and served it with a side of garlic bread. I also drained the fat off of the sausage as well. Great recipe.

  • BudRu | 03/08/2013

    I've made this four times. Tried both hot and sweet sausage. Key is to use a really good, highly flavored sausage and this recipe is fantastic. I also tend to use a whole pound rather than 3/4 lb.

  • User avater
    joyfulleah | 01/29/2013

    GREAT Weeknight dinner! There aren't a lot of ingredients so I think it makes a difference to start with good sausage for flavor. I did use hard cider instead of sherry (what I had around), left out the heavy cream (lactose-intolerance) and didn't mash it (too much work for Tuesday night). Lemon zest and sun-dried tomatoes were great additions! Will make again!

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