Ingredients:

  • 5 medium russet potatoes, cut into 1-inch chunks (approximately 750g)
  • 32 ounces (946ml) chicken stock, low sodium preferred
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (2g) Italian seasoning
  • 1 teaspoon (2g) freshly ground black pepper
  • 1 tablespoon (8g) dried chopped onion
  • Salt to taste
  • 2 ½ cups (591ml) whole milk
  • 2 cups (226g) grated sharp cheddar cheese
  • 1 cup (113g) grated apple-smoked Gruyere cheese
  • 5 Louisiana hot links (approximately 200g), halved lengthwise, then cut into ¼-inch pieces
  • 1 (6.5 ounce / 184g) can minced clams, undrained (liquid included)
  • 2 cups (300g) frozen corn kernels, thawed
  • Sour cream, for topping
  • Fresh chives, chopped, for garnish (optional)

Instructions:

  1. Combine potatoes, chicken stock, garlic powder, Italian seasoning, black pepper, and dried onion in a stockpot. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are fork-tender, about 15 minutes.
  2. While the potatoes simmer, place the hot links in a microwave-safe bowl. Microwave on high for 3 minutes, stir, and microwave for another 3 minutes. Drain off any excess fat.
  3. Once the potatoes are tender, remove from heat and use a potato masher to coarsely mash them. Leave some chunks for texture.
  4. Return the pot to medium heat. Add milk, cheddar cheese, Gruyere cheese, hot links, minced clams (with liquid), and corn to the pot.
  5. Bring the chowder to a gentle simmer, stirring occasionally, for about 10 minutes, or until the cheeses are melted and the chowder has thickened slightly.
  6. Taste the chowder and add salt and pepper as needed to achieve your desired level of seasoning.
  7. Ladle the chowder into bowls and top with a dollop of sour cream and chopped chives (if using).