Potato Sausage Chowder - onion

Method

• Slice link sausage in half, then in half again and lay slices on foil lined broiler sheet.
• Broil about 10 inches away from heat until Links get slightly charred.
• Turn and broil once more until side 2 is lightly charred.
• Remove from oven.
• DON'T LEAVE IN THE OVEN WHILE DOING POTATOES CAUSE THE SAUSAGE WILL SHRIVEL UP!
• Umm -- don't ask me how I know that.
• Wash and cut up your small onion (don't peel it).
• 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.
• Throw this in the big pot.
• 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.
• Smaller cubes means the chowder gets done faster.
• Thinly slice about 1 pound of potatoes, skin on.
• Reserve the sliced potatoes.
• Put the cubed potatoes in the pot and cover with water by 1 inch or so.
• Add the 1 tsp of chicken buillon.
• 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.
• Continue to boil 25 minutes or longer depending on how big you cubed your potatoes.
• You want your potatoes soft enough that they are mashable but not so soft that they begin to lose their shape!
• Stir often to make sure nothing sticks to the bottom of the pot.
• Meanwhile, with scissors, cut those slices of sausage into little chunks.
• Reserve.
• Stir fry your onion and 3 pepper blend till the onion is no longer opaque.
• You do not want to cook until the peppers lose their vibrant colors.
• Reserve.
• After you have been boiling your cubed potatoes about 20 minutes, go ahead and add the sliced potatotes.
• Boil another 5-10 minutes.
• 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.
• 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.
• 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.
• Also, go ahead and add the rest of the spices, the sausage you cut up and reserved and the veggies you just stir fried.
• Simmer, uncovered for about 10-15 minutes on medium heat.
• Your chowder should not be boiling.
• Stir often.
• In a large saucepan, whisk together the cold milk and the flour.
• Simmer, whisking frequently.
• Add the butter and melt completely, still stirring frequently.
• After butter has melted, SLOWLY pour the milk mixture into the big pot with the rest of the ingredients, stirring constantly to incorporate.
• Simmer on LOW another 5 minutes, stirring and scraping bottom of pot frequently.
• Serve garnished with grated cheddar cheese and diced green onions if desired.
• Note: Corn is a wonderful ingredient to add to this chowder as is chopped spinach and kale.
• Wonderful served with hot cornbread.
• Yummy.