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1
Slice link sausage in half, then in half again and lay slices on foil lined broiler sheet.
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2
Broil about 10 inches away from heat until Links get slightly charred.
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3
Turn and broil once more until side 2 is lightly charred.
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4
Remove from oven.
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5
DON'T LEAVE IN THE OVEN WHILE DOING POTATOES CAUSE THE SAUSAGE WILL SHRIVEL UP!
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6
Umm -- don't ask me how I know that.
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7
Wash and cut up your small onion (don't peel it).
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8
Add the onion, bay leaves and tarragon to either some cheesecloth or an old worn out rag tied with some string to contain the herbs and onion.
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9
Throw this in the big pot.
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10
Meanwhile, cube about 3 pounds skin on (about 8-10 big) potatoes into small cubes, about the size of marbles or make 'em bigger if you like them that way.
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11
Smaller cubes means the chowder gets done faster.
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12
Thinly slice about 1 pound of potatoes, skin on.
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13
Reserve the sliced potatoes.
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14
Put the cubed potatoes in the pot and cover with water by 1 inch or so.
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15
Add the 1 tsp of chicken buillon.
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16
Cook, on high in your BIG pot so you don't have to worry about the potato foam until you get a good boil and then turn down heat to med-high.
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17
Continue to boil 25 minutes or longer depending on how big you cubed your potatoes.
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18
You want your potatoes soft enough that they are mashable but not so soft that they begin to lose their shape!
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19
Stir often to make sure nothing sticks to the bottom of the pot.
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20
Meanwhile, with scissors, cut those slices of sausage into little chunks.
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21
Reserve.
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22
Stir fry your onion and 3 pepper blend till the onion is no longer opaque.
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23
You do not want to cook until the peppers lose their vibrant colors.
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24
Reserve.
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25
After you have been boiling your cubed potatoes about 20 minutes, go ahead and add the sliced potatotes.
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26
Boil another 5-10 minutes.
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27
At this point, if you didn't add too much water to begin with you should be running out of water and needing to stir more often.
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28
If you did add too much water to begin with, then just remove some liquid until you only have about 2 cups left in the pot with the potatoes.
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29
This is the time to remove your bouquet garni (the cheesecloth or rag filled with the onion and herbs) add your chicken broth and turn that heat down to medium.
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30
Also, go ahead and add the rest of the spices, the sausage you cut up and reserved and the veggies you just stir fried.
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31
Simmer, uncovered for about 10-15 minutes on medium heat.
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32
Your chowder should not be boiling.
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33
Stir often.
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34
In a large saucepan, whisk together the cold milk and the flour.
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35
Simmer, whisking frequently.
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36
Add the butter and melt completely, still stirring frequently.
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37
After butter has melted, SLOWLY pour the milk mixture into the big pot with the rest of the ingredients, stirring constantly to incorporate.
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38
Simmer on LOW another 5 minutes, stirring and scraping bottom of pot frequently.
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39
Serve garnished with grated cheddar cheese and diced green onions if desired.
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40
Note: Corn is a wonderful ingredient to add to this chowder as is chopped spinach and kale.
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41
Wonderful served with hot cornbread.
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42
Yummy.
