Ingredients

• Chowder
• 1 lb. sweet Italian sausages (chicken, pork, turkey or other meat)
• 3 tablespoons butter
• 1 cup chopped onions
• 1 bay leaf
• salt and pepper
• 2 cups peeled potatoes cut into 1/2-inch to 3/4-inch cubes
• 5 cups chicken broth
• 4 tablespoons cornstarch
• 2 cups heavy cream, divided
• 1 lb. boneless skinless chicken breast, cooked and torn or cut
•    into bite-size pieces


• Garnishes (optional)
• croutons or soup crackers
• 1 cup green onions, thinly sliced
• 3 tablespoons chopped fresh parsley

Directions

Cook Italian sausage in one of two ways: 1) Cook sausage in casings according to package directions, then slice into 1/2-inch chunks, or 2) Squeeze sausage out of casings into a skillet and lightly brown over medium-low heat, constanly stirring and breaking up into bite-size chunks (about 7-10 minutes) until no pink is left. Drain any excess grease. Place cooked sausage in a bowl and cover with aluminum foil to keep warm while preparing chowder.

Melt butter in a 5-quart soup pot over medium-low heat. Add onions and bay leaf. Cover and cook over low-medium heat until tender (about 5-7 minutes). Season to taste with salt and pepper.

Stir in potatoes, then cover and cook over low-medium heat for 3-5 minutes, stirring occasionally. Add chicken broth and bring to a gentle boil. Immediately reduce heat. Add chicken and sausage and partially cover. Simmer just until potatoes are tender (about 20 minutes). (Tip: To test tenderness, pierce a couple potato chunks with tines of a fork.)

In a small bowl, whisk together cornstarch and 1/2 cup of the heavy cream, making a paste. Set aside. Stir remaining 1 1/2 cups cream into soup and return to a simmer. Slowly cornstarch and cream mixture into chicken broth, whisking or stirring constantly until thoroughly blended in. Return chowder to a simmer and cook for 3-4 minmutes, or until thickened and thoroughly heated. Season to taste with salt and pepper.

If desired, garnish with croutons or soup crackers, sliced green onions and chopped parsley.