Ingredients
4 tbsp. butter, divided
1 lb. andouille sausage, sliced into thin rounds
1 medium yellow onion, chopped
2 carrots, thinly sliced
1 stalk celery, thinly sliced
Kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
4 c. chopped green cabbage
3 large Russet potatoes, peeled and cut into 1" cubes
1/3 c. heavy cream
2 tbsp. chopped fresh dill sprigs, plus more for serving
Preparation
Step 1In a large pot, melt 1 tablespoon butter over medium-high. Add sausage and cook, tossing a few times until golden, about 4 minutes. Using a slotted spoon remove the sausage from the pot to a plate. Wipe pot, if too dark. Step 2Add remaining 3 tablespoons butter, onion, carrot, and celery to pot and season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add flour and cook, stirring, 1 minute more. Step 3Pour in broth, stirring to combine. Season with salt and pepper. Add cabbage and potato and bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, until potatoes are just tender but not falling apart, about 8 to 10 minutes. Stir cooked sausage into pot.Step 4Gently, stir in heavy cream and dill. Season with salt and pepper. Serve topped with more dill and pepper.
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