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Whole30 Creamy Potato & Sausage Chowder

5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 4 slices sugar free bacon
  • 1/2 yellow onion diced
  • 5 cloves garlic minced
  • 3 C russet potatoes diced (seperated)
  • 4 C chicken broth (seperated), sub: veggie broth
  • 1/2 C Cashews + 1/2 C water Sub 1 Cup Coconut Milk
  • 6 oz ham steak, cubed diced: sub: chicken apple sausage
  • salt & pepper to taste
  • green onion or chives optional garnish

Instructions
 

  • First, cook the bacon in a large dutch oven over medium heat. Cook based on package instructions & to your desired done-ness as this serves as your garnish.
    Remove all but 1-2 tbsp of bacon grease from the pan. Add onions & cook until softened, about 3 minutes. Add garlic & cook until fragrant, about 30 seconds.
    Add the diced potatoes & broth to the pot. Add a pinch of salt. Bring to a boil, cover & let simmer for 10 to 12 minutes or until potatoes are fork tender.
    While the potatoes cook, make the cashew cream. Cover the cashews with water and microwave for one minute. Drain. (if no microwave: Boil cashews for 5 minutes). Add to blender with 1/2 C clean water, blend to create cream. I recommend blending for at least a minute for truly creamy sauce.  
    When the potatoes have softened. Transfer 1 1/2 cups of the contents of the pot (broth, onions, garlic, potatos) to a blend and blend until smooth. You could also use an immersion blender direct in the pot - leaving enough potato chunks to your desired taste.
    If using the blender method: Transfer the contents back In the pot. Add the ham & cashew cream and allow to simmer for another 4-5 minutes while the ham heats through.
    Season with salt & pepper to taste. Garnish with Bacon & green onion. 

Notes

For a Vegetarian Option: Use Vegetable broth in place of chicken. Sub bacon grease for ghee for cooking.