What goes better with soup than homemade bread? Try making your own with our recipe Sourdough Bread for Beginners. Sausage is a perfect alternative to seafood in a chowder. Not only is it more affordable, it’s easier to work with in the kitchen for less ambitious cooks. You can’t go wrong! There are so many sausages to choose from out there, so you can really tailor this soup to your family’s taste. You could go for a simple table-pleasing pork and leek, or experiment with a paprika-spiced sausage. If you like it, smoked sausage would offer a wintry and warming flavour.
Creamy Potato Soup
I’ve said it before and I’ll say it again. The key to any good potato soup is the humble potato itself. Russet potatoes, or Maris Piper (UK) will naturally give the soup a more creamy texture. If you also want a firmer chunk, include a waxy potato too. Using half and half will give you the best of both worlds. I don’t do it in this recipe but you can blend half the potato chowder so you have a mix of smooth soup and bite-sized potato pieces.
What is Chowder?
Typical of the North Eastern United States and Atlantic Canada, this potato soup is characterised by a rich creamy base and hearty chunks of potato, and usually seafood or vegetables. A good example of it is fish chowder or corn chowder. The potato chowder recipe could be found in European fishing communities as far back as the 16th century. But don’t let history confine you. I’m breaking the seafood rules with sausage while staying true to the potato.
Storage and Leftovers
Don’t be tempted to big-batch and freeze this particular soup recipe. Potatoes tend not to freeze well and can become grainy when thawed. Eat this one on the day when it’s come straight from the hob and steaming to the table. Any leftovers can be refrigerated and used in 2-3 days.
More Creamy Soup Recipes
Creamy Chicken Bacon Gnocchi Soup Curried Parsnip Soup Creamy Chicken Wild Rice Soup Cauliflower Cheese Soup
