Potato & White Hominy Italian Sausage Chowder
Serves: 4–6 Time: ~35 minutes
A creamy, hearty chowder that swaps sweet corn for canned white hominy — the hominy adds a pleasant chew and corn-like earthiness that pairs beautifully with browned Italian sausage and tender potatoes.
Ingredients
- 1 lb Italian sausage (sweet or hot), casings removed
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 3 cups potatoes, diced (Yukon Gold or russet)
- 1 cup carrots, diced (optional)
- 4 cups chicken stock (about 1 quart)
- 1 bay leaf
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp dried Italian seasoning or thyme
- 1 can (15 oz) white hominy, drained and rinsed (use ~1–1½ cups drained)
- 1–1½ cups heavy cream (adjust for richness)
- 2 tbsp all-purpose flour (or 1 tbsp cornstarch slurry)
- Salt & freshly ground black pepper, to taste
- Green onions or parsley, chopped, for garnish
- Optional: ¼ cup grated Parmesan, splash of white wine, or a handful of spinach/kale
Instructions
- Brown the sausage: In a large pot or Dutch oven over medium-high heat, add the sausage. Break it up with a spoon and cook until well browned and cooked through. Use a slotted spoon to transfer the sausage to a bowl, leaving the rendered fat in the pot.
- Sauté the aromatics: If the pot looks dry, add the butter or a splash of oil. Reduce heat to medium and add the diced onion and celery. Cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Thicken the base: Sprinkle the flour over the vegetables and stir for about 1 minute to cook the raw flour taste. (If using cornstarch, hold it for later as a slurry.)
- Add potatoes & stock: Add the diced potatoes, optional carrots, chicken stock, bay leaf, smoked paprika, and Italian seasoning. Bring to a simmer and cook 12–15 minutes until the potatoes are tender when pierced with a fork.
- Add hominy & sausage: Stir in the drained hominy and return the browned sausage to the pot. Simmer gently 5–8 minutes so the hominy warms through and flavors meld.
- Finish with cream: Reduce heat to low and stir in the heavy cream. Warm for 3–5 minutes — do not boil once the cream is added. Taste and adjust salt and pepper. If the chowder needs thickening, simmer a bit longer uncovered, or whisk a small cornstarch slurry and add a little at a time.
- Serve: Ladle into bowls and garnish with chopped green onions or parsley. Optionally finish with grated Parmesan or a drizzle of olive oil.
Notes & Variations
- Hominy texture: Because canned hominy is already cooked, add it late (step 5) so it stays pleasantly chewy rather than falling apart.
- Make it lighter: Use half-and-half instead of heavy cream, or reduce cream to 3/4 cup and stir in 1/4 cup milk.
- Greens: Stir in a handful of spinach or chopped kale at the very end until wilted for extra color and nutrition.
- Cheesy finish: Stir in 1/4 cup grated Parmesan off the heat for extra savory depth.
- Spice it up: Add 1/4–1/2 tsp crushed red pepper when sautéing aromatics if you like heat.
Admiral's Table 
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