Varsity Chowder
Dive into a bowl of pure comfort with Varsity Chowder, a hearty, flavor-packed dish that’s perfect for warming up on chilly days or feeding a hungry crowd. This creamy chowder combines tender bites of smoky sausage, velvety potatoes, and sweet corn kernels simmered in a rich chicken broth base, all brought together with a luxurious blend of heavy cream and sharp cheddar cheese. Fresh parsley adds a pop of brightness, while sautéed onions, garlic, and celery build a robust foundation of flavor. Ready in just under an hour and with minimal prep, this one-pot meal is perfect for busy weeknights or casual gatherings. Serve it with a crusty loaf of bread for dipping, and watch it quickly become a family favorite. Whether you’re craving comfort food or looking for an easy chowder recipe, Varsity Chowder is a foolproof standout!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 stalks celery, finely diced
- 3 medium potatoes, peeled and diced into 1/2-inch cubes
- 1 pound smoked sausage, cut into bite-sized slices
- 4 cups chicken broth
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, minced garlic, and diced celery. Sauté for 5 minutes, stirring frequently, until the vegetables are soft and fragrant.
Stir in the diced potatoes and sliced smoked sausage, cooking for another 5 minutes to allow the sausage to lightly brown.
Pour in the chicken broth and bring the mixture to a boil. Reduce heat to medium-low, cover the pot, and let simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
Add the corn kernels to the pot and stir to combine. Simmer for another 5 minutes.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is fully melted and the chowder becomes creamy.
Season with salt and black pepper, adjusting to taste.
Remove the pot from heat and stir in the chopped parsley for a fresh, vibrant finish.
Serve the chowder hot, optionally paired with crusty bread on the side for dipping.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
