Italian Sausage Chowder

 

4 sweet or hot Italian sausage links, squeezed from the casings

1 medium onion, chopped

6 C. chicken broth

2 baking potatoes, diced

2 cloves garlic, minced

2 C. fresh baby spinach leaves

1 C. heavy whipping cream

Salt & freshly ground pepper, to taste

 

Cook the sausage in a large stock pot, breaking apart the ground meat to crumble the sausage into small pieces. Drain off any grease, leaving 1 T. in the pot and discard the remaining grease. Add the onion and cook until tender. Add the garlic and sauté 1 minute. Add the chicken broth and potatoes bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender. Add the spinach and cook until wilted. Stir in the cream (do not bring the chowder back to the boil), adjust the seasoning and serve.