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Sausage, Potato, and Fennel Chowder

by Jessica Bard

read reviews (7)

Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving. Serves 4

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olive oil sweet Italian sausage russet potatoes more more

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

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.

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

photo: Scott Phillips

From Fine Cooking 121 , pp. 19

December 19, 2012

user reviews

Rate this Recipe

by BudRu, 3/8/2013I'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.

by joyfulleah, 1/29/2013GREAT 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!

by stephanie700, 1/27/2013This is the first recipe I've made from Fine Cooking that I didn't love. Followed directions exactly, except omitted sun dried tomatoes (don't love them and didn't have them on hand). It was okay, but not a keeper for me.

by myltlpny, 1/15/2013We used the spicy Italian sausage as well and the family loved it. However, as written the recipe doesn't call for the sausage fat to be removed and I really thought it made the chowder rather heavy. I'll be adding this recipe to my book, but with a note to remove at least half the fat after sauteing the sausage.

by jimmydix, 1/15/2013Made with hot Italian sausage instead of sweet and it was outstanding.

by Finnwalker, 1/14/2013This was a disappointing effort in the kitchen. We found it bland and uninteresting. My daughter summed it up with "eh". Not a keeper.

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