Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground or sliced sausage (pork, turkey, or chicken)
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 3 cups Yukon Gold or russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- ½ cup shredded cheddar
- Chopped parsley or chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the sausage (if using ground, break it apart) and cook until browned.
- Sauté the diced onion and minced garlic in the pot until fragrant and the onion is translucent.
- Stir in the diced potatoes, chicken broth, thyme, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let simmer until the potatoes are fork-tender, about 15 minutes.
- Add the heavy cream and corn, stirring well to combine.
- Cook for an additional five minutes until heated through.
- Serve warm, topped with shredded cheddar and a sprinkle of chopped parsley or chives.
Notes
Use a good-quality sausage for maximum flavor. Adjust thickness by adding more broth or cream based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore