Step 1: Brown the Sausage

Heat a large pot or Dutch oven over medium heat. If desired, add 1 tablespoon of olive oil. Add the sliced sausage and cook for 3-4 minutes, or until lightly browned. Remove the sausage from the pot and set aside, leaving any rendered fat in the pot.

Step 2: Sauté the Aromatics

In the same pot, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.

Step 3: Cook the Potatoes

Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Blend Partially for Creaminess

Using an immersion blender, blend the soup briefly to create a creamier texture while leaving some potato chunks intact for heartiness. If you prefer a chunkier chowder, skip this step.

Step 5: Add the Sausage and Dairy

Return the browned sausage to the pot. Stir in the whole milk, heavy cream, and optional frozen corn. Add smoked paprika, dried thyme, salt, and black pepper to taste. Cook over low heat for 5-7 minutes, stirring frequently, until the chowder is heated through and slightly thickened.

Step 6: Serve and Garnish

Ladle the chowder into bowls and garnish with shredded cheddar cheese, chopped green onions, parsley, or crumbled bacon as desired. Serve hot with crusty bread or crackers for dipping.