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Cabbage Chowder Recipe

During winter we prefer to only have soups, stews, and chowder for dinner. It's just the only thing we crave. This cabbage chowder is full of veggies and andouille sausage for a little spice and to make it extra comfy feeling. The best part? It comes together in under an hour for a fast and simple dinner!


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


*In 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.

*Add 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.

*Pour 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.

*Gently, stir in heavy cream and dill. Season with salt and pepper. Serve topped with more dill and pepper.

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