Forget everything you know about chowder. No potatoes? No corn? No seafood? That’s right. Instead, we’re swapping in savory sweet Italian sausage and garden-fresh veggies like zucchini, onion, and fennel. This one-pot, lighter-than-usual chowder is thick, vibrant, and packed with an unexpected punch of flavor. It’s arguably the most flavorful chowder you’ll make all season.

Lately, I find myself having “Deep Colleen Thoughts” about chowder and exactly what makes it a chowder and not a soup. A soup can be thick, rich, and creamy, just like a chowder. But does that make it a chowder? Does one need to use only heavy cream in a chowder, or can one simply use a roux and add milk? Well, y’all, after searching online, it’s safe to say that my “Deep Colleen Thoughts” are sadly destined to become “Forever Unanswered Colleen Questions.” You see, there isn’t a single clear definition of what makes a soup a soup or a chowder a chowder. And heck, don’t even get me started on stew. That would just make things even more freaking complicated. But for today, y’all, I’ve concluded that this lil’ recipe right here is a chowder recipe, since the flour is added to the sausage, zucchini, and onion mixture to form a quick roux, then the chicken broth and milk are added to create a thick, rich, and creamy texture. So, if you’re looking for a somewhat healthier chowder that can be made in one pot, and doesn’t require peeling potatoes or spending a fortune on seafood, well, here you go. P.S. If you choose to still call this chowder a soup, so be it. Either way, it’s freaking delicious.

Ingredients:

• 1 Pound Sweet Italian Sausage Links
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 Medium Fennel Bulb with Fronds
• 1/3 Cup All-Purpose Flour
• 1 (32-oz) Carton Low-Sodium Chicken Broth
• 2 Cups Milk
• 1 Tablespoon Hot Sauce
• 1 1/4 Pounds Zucchini, Cut into Bite-Size Pieces
• 2 Teaspoons Italian Herb Seasoning Mix (See Suggestions)
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 to 1 Teaspoon Finely Ground Sea Salt (See Suggestions)

Directions:

1. Use a sharp knife or a pair of scissors to cut each sausage link casing lengthwise. Peel each casing away from the sausage link and dispose of it. Pinch bite-size pieces off of each sausage link and place them in a large Dutch oven or stockpot. Brown the sausage pieces over medium heat for 7 minutes, stirring occasionally.
2. Slice the stalks and the bottom off the fennel bulb with a sharp knife. Discard the stalks and the bottom of the fennel bulb, reserving the fennel fronds for garnish. Slice and chop the remaining fennel bulb into small pieces.
3. After the sausage has browned for 7 minutes, add the diced onion and chopped fennel bulb. Cook for an additional 7 minutes, stirring occasionally.
4. Sprinkle the flour evenly over the sausage mixture. Cook for 3 minutes, stirring constantly.
5. Slowly add the chicken broth, while scraping any bits off the bottom of the pot.
6. Add the milk, hot sauce, zucchini, Italian herb seasoning mix, pepper, and 1/2 teaspoon of salt. Increase the heat to high and bring the chowder to a rolling boil.
7. When the chowder comes to a rolling boil, turn the heat down to medium and cook it for an additional 10 to 15 minutes, stirring often, or until the zucchini has softened to your liking.
8. If needed, add another 1/2 teaspoon of salt to taste.
9. Chop or snip the reserved fennel fronds for garnish.

Suggestions:

• I used sweet Italian sausage for this recipe; however, you could also use hot Italian sausage. You could also use loose sausage in place of sausage links. The texture of the sausage will be more crumbly.
• I suggest using small to medium-sized zucchini for this recipe. They will yield a higher zucchini skin content, which will add texture and color to the chowder.
• Use a small to medium fennel bulb for this recipe. It doesn’t have to be large. However, if you have a large fennel bulb, that will work too. If you are not a fan of fennel or don’t have fennel available, you can omit it from this recipe or replace it with a bunch of scallions. Chop the scallions and add both the green and white parts to the chowder. Reserve a few of the green parts for garnish.
• You can use whole milk, two percent milk, or fat-free milk for this recipe. I used whole milk. Just remember that the soup may be thinner if you use fat-free or two percent milk.
• I used this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using store-bought Italian seasoning that includes salt, you may wish to omit the additional 1/2 teaspoon of salt.
• Do not cover this chowder with a lid while cooking. You want the chowder to reduce and thicken.
• This recipe will yield 4 to 5 bowls of chowder.

Improvements:

• Grate a little bit of fresh parmesan over the chowder just before serving.
• Serve this chowder with these Spicy Cheddar Krispies Crackers (Rice Krispies) or these Baked Parmesan Italian Seasoned Crackers.
• Add 1/4 to 1/2 cup of heavy whipping cream to the chowder for a richer, more decadent result.
• Grate one large carrot into the chowder for added color.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out all of our other Chowder Recipes.

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Yum

Italian Sausage Zucchini, Onion, & Fennel Chowder

Ingredients:

• 1 Pound Sweet Italian Sausage Links
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 Medium Fennel Bulb with Fronds
• 1/3 Cup All-Purpose Flour
• 1 (32-oz) Carton Low-Sodium Chicken Broth
• 2 Cups Milk
• 1 Tablespoon Hot Sauce
• 1 1/4 Pounds Zucchini, Cut into Bite-Size Pieces
• 2 Teaspoons Italian Herb Seasoning Mix (See Suggestions)
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 to 1 Teaspoon Finely Ground Sea Salt (See Suggestions)

Directions:

1. Use a sharp knife or a pair of scissors to cut each sausage link casing lengthwise. Peel each casing away from the sausage link and dispose of it. Pinch bite-size pieces off of each sausage link and place them in a large Dutch oven or stockpot. Brown the sausage pieces over medium heat for 7 minutes, stirring occasionally.
2. Slice the stalks and the bottom off the fennel bulb with a sharp knife. Discard the stalks and the bottom of the fennel bulb, reserving the fennel fronds for garnish. Slice and chop the remaining fennel bulb into small pieces.
3. After the sausage has browned for 7 minutes, add the diced onion and chopped fennel bulb. Cook for an additional 7 minutes, stirring occasionally.
4. Sprinkle the flour evenly over the sausage mixture. Cook for 3 minutes, stirring constantly.
5. Slowly add the chicken broth, while scraping any bits off the bottom of the pot.
6. Add the milk, hot sauce, zucchini, Italian herb seasoning mix, pepper, and 1/2 teaspoon of salt. Increase the heat to high and bring the chowder to a rolling boil.
7. When the chowder comes to a rolling boil, turn the heat down to medium and cook it for an additional 10 to 15 minutes, stirring often, or until the zucchini has softened to your liking.
8. If needed, add another 1/2 teaspoon of salt to taste.
9. Chop or snip the reserved fennel fronds for garnish.

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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make this Italian Sausage Zucchini, Onion, & Fennel Chowder. Making your own Italian herb seasoning mix is a real game-changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.

These Spicy Cheddar Krispies Crackers (Rice Krispies) pair perfectly with this Italian Sausage Zucchini, Onion, & Fennel Chowder. If you want to transform your favorite canned or store-bought refrigerated soup from a convenient meal into an unforgettable experience, you need these spicy cheddar crackers made with Rice Krispies cereal. With a sharp kick of cayenne, a seriously cheesy punch, and a crispy texture that store-bought crackers just can’t touch, these crackers are dangerously addictive. One batch and you’ll never settle for plain saltine crackers again. CLICK HERE for the recipe.