Delicious & Comforting Potato and Sausage Chowder Recipe

Comforting Potato And Sausage Chowder is truly the epitome of a hug in a bowl, a dish that brings warmth to the coldest evenings and smiles to every face around the table. There’s something inherently special about a chowder—its creamy base, the tender chunks of potato, and the savory bites of sausage all coming together in a symphony of flavors. This particular recipe for Comforting Potato And Sausage Chowder isn’t just a meal; it’s an experience, a delightful journey into rustic, home-style cooking that satisfies both body and soul. Imagine a chilly afternoon, and then picture yourself settling down with a steaming bowl of this hearty creation, rich with robust flavors and a wonderfully satisfying texture. It’s the kind of dish that transports you back to simpler times, where good food and good company were all that mattered. I’m thrilled to share my take on this beloved classic with you, confident it will become a new favorite in your kitchen.

Why You’ll Love This Comforting Potato And Sausage Chowder

• Incredible Creamy Texture: This chowder boasts a velvety smooth base complemented by perfectly cooked, tender potato chunks, creating a delightful mouthfeel in every spoonful.
• Rich and Savory Flavor Profile: The harmonious blend of savory sausage, aromatic vegetables, and a creamy broth delivers a deeply satisfying and complex taste that will have everyone asking for seconds.
• Surprisingly Simple to Prepare: Despite its gourmet taste, this recipe is straightforward and can largely be made in one pot, making cleanup a breeze and cooking enjoyable for any skill level.
• Perfect for Meal Prepping: It tastes even better the next day, allowing you to prepare a big batch ahead of time and enjoy delicious, comforting meals throughout the week.
• The Ultimate Comfort Food: There’s no denying the sheer coziness this chowder brings; it’s the ideal dish to warm you from the inside out, especially on a chilly evening.

What Kind of Ingredients Should I Use?

Crafting the perfect Comforting Potato And Sausage Chowder really begins with selecting the right ingredients. I always say, the better your starting point, the more delicious your end result will be! This isn’t a dish where you want to cut corners on quality, especially for the key components that define its hearty, comforting nature.

What Kind of Sausage Should I Use? For this chowder, I highly recommend a savory, fully cooked sausage that holds its shape well. My top pick is usually a good quality smoked sausage, like kielbasa, or an excellent Italian sausage (sweet or mild, not spicy, unless you prefer a kick!). If you opt for Italian sausage, make sure to brown it thoroughly and crumble it well before adding it to the chowder. The smoked varieties bring a fantastic depth of flavor without needing much extra seasoning, and they add that delightful chewy texture that complements the creamy potatoes so beautifully. Look for sausages that are robust in flavor but not overly greasy. Some people love chicken or turkey sausage for a lighter option, but I find the pork-based versions truly deliver that quintessential comforting richness we’re aiming for.

Best Potatoes for this Chowder: Potatoes are the heart of our chowder, so choosing the right kind is paramount. I lean towards waxy or all-purpose potatoes for chowders because they hold their shape well during simmering but still contribute to a lovely, slightly starchy creaminess without completely falling apart. My go-to choices are Yukon Golds or red bliss potatoes. Yukon Golds are fantastic because they have a naturally buttery flavor and a smooth texture. Red bliss potatoes are also excellent, known for their thin skin (which you don’t even need to peel if you’re feeling lazy!) and firm texture. Avoid very starchy potatoes like Russets; while great for mashing, they can break down too much in a chowder, making it overly mushy rather than creamy with distinct potato pieces.

Dairy Choices for Richness: The creamy base is what makes this chowder so incredibly comforting. I typically use a combination of whole milk and heavy cream. Whole milk provides a good liquid base and richness, while the heavy cream adds that luxurious mouthfeel and velvety texture that truly elevates the dish. If you want it extra rich, you can use all heavy cream, but I find a mix offers a perfect balance that isn’t overly heavy. Evaporated milk can also be a good substitute for part of the whole milk if you want to achieve a thicker consistency without adding more fat. Just make sure your dairy is at room temperature before adding it to prevent curdling.

Aromatics and Vegetables: A good chowder needs a solid aromatic foundation. Sweet yellow onions, crisp celery, and pungent garlic are non-negotiable in my kitchen. They build layers of flavor that permeate the entire dish. For an extra touch of color and sweetness, I love adding a bit of corn – either frozen or fresh off the cob. A handful of fresh parsley or chives at the end brightens everything up and adds a pop of freshness that contrasts beautifully with the richness.

Broth Selection: Chicken broth is my preferred choice for this chowder as it offers a savory depth that complements the sausage and vegetables without overpowering them. Look for a low-sodium variety so you can control the seasoning yourself. If you’re making a vegetarian version, vegetable broth is an obvious and excellent alternative. I always recommend using a good quality broth; it really makes a difference to the overall flavor profile of the soup.

Options for Substitutions

• Vegetarian/Vegan: You can absolutely make this chowder plant-based without sacrificing flavor or comfort.
  • Sausage: Swap out the traditional sausage for your favorite plant-based sausage. There are many delicious brands available that mimic the texture and savory notes of pork sausage very well. Just make sure to brown it according to package directions.
  • Broth: Use a high-quality vegetable broth instead of chicken broth.
  • Dairy: For the creamy base, you can use full-fat canned coconut milk (it adds a subtle sweetness and richness, but don’t worry, it won’t make your chowder taste like curry!), or a creamy unsweetened plant-based milk like cashew milk or oat milk. For extra richness, you can even blend a cup of soaked cashews with water to create a thick cashew cream.
  • Butter: Use a plant-based butter alternative or olive oil for sautéing the aromatics.
• Dairy-Free: If you’re avoiding dairy, these swaps are quite straightforward.
  • Milk/Cream: As mentioned above, full-fat canned coconut milk is excellent, providing a rich, creamy texture. Unsweetened almond milk or cashew milk can also work, though they may yield a slightly thinner chowder.
  • Butter: Use olive oil or a dairy-free butter substitute for cooking.
• Low-Carb: While potatoes are central, you can modify for a lower-carb diet.
  • Potatoes: Replace half or all of the potatoes with cauliflower florets. They’ll soften and absorb the flavors beautifully. You can even mash some of the cooked cauliflower into the chowder for extra thickness.
  • Thickener: Instead of all-purpose flour for the roux, use a small amount of xanthan gum (start with 1/4 teaspoon and add more carefully, it thickens very powerfully) or simply rely on the natural starch from the vegetables (if using cauliflower) and a reduction.
• Gluten-Free: Many chowder ingredients are naturally gluten-free, but always double-check.
  • Flour: Use a gluten-free all-purpose flour blend (like a rice flour or cornstarch-based blend) to make your roux. Alternatively, you can use a cornstarch slurry (mix cornstarch with a little cold water) added at the end for thickening, but add it slowly to achieve desired consistency.
  • Broth & Sausage: Ensure your chicken or vegetable broth and your chosen sausage are certified gluten-free, as some brands may contain hidden gluten.
• Spice Variations: If you like a little heat, feel free to add a pinch of red pepper flakes with the garlic, or use a slightly spicy Italian sausage. A dash of smoked paprika can also add a lovely depth of flavor.

Equipment You’ll Need

Having the right tools makes cooking this chowder a breeze. You don’t need anything fancy, just standard kitchen equipment that you likely already have on hand.

• Large Dutch Oven or Heavy-Bottomed Pot (5-6 quart): This is essential for browning your sausage and building the chowder base. A heavy bottom helps distribute heat evenly and prevents sticking.
• Sharp Chef’s Knife: For all your chopping needs – sausage, onions, celery, garlic, and potatoes. A sharp knife makes prep work much safer and more efficient.
• Large Cutting Board: You’ll be doing quite a bit of chopping, so a spacious and stable cutting board is a must.
• Measuring Cups and Spoons: For accurately measuring all your liquid and dry ingredients, ensuring your chowder has the perfect balance of flavors and consistency.
• Wooden Spoon or Heat-Resistant Spatula: Ideal for stirring, scraping the bottom of the pot, and breaking up sausage as it browns.
• Whisk: Crucial for making a smooth roux and for ensuring your dairy and broth incorporate smoothly without lumps.
• Vegetable Peeler: If you opt for potatoes that need peeling (like Russets, though I prefer Yukon Golds which don’t strictly need it, but some people like to peel them).
• Ladle: For serving up those generous bowls of delicious chowder.

Ingredients for this Comforting Potato And Sausage Chowder

Here’s what you’ll need to gather to create this delightful, warming chowder. I’ve included general quantities, but feel free to adjust to your personal taste, especially with seasonings!

• 1 tablespoon Olive Oil: For sautéing our foundational aromatics and helping to brown the sausage if it’s not particularly fatty.
• 1 pound Smoked Sausage (or Italian Sausage): The hearty protein and savory foundation of our chowder, bringing a robust, satisfying flavor. Diced into bite-sized pieces.
• 1 large Yellow Onion: A key aromatic, providing a sweet and pungent base flavor that deepens as it cooks. Finely diced.
• 2 stalks Celery: Adds a subtle earthy flavor and a bit of texture, contributing to the classic mirepoix base. Diced.
• 3 cloves Garlic: Essential for a rich, aromatic flavor. Minced.
• 1/4 cup All-Purpose Flour: This is our thickening agent, forming a roux that gives the chowder its luscious, creamy body.
• 4 cups Chicken Broth (low sodium): The liquid base for our chowder, providing savory depth. Using low-sodium allows me to control the saltiness.
• 2 cups Whole Milk: Contributes to the creamy texture and rich flavor of the chowder. Make sure it’s room temperature.
• 1 cup Heavy Cream: Adds a luxurious, velvety mouthfeel and indulgent richness, making the chowder truly comforting. Also, best at room temperature.
• 2 pounds Yukon Gold Potatoes: The star of the show, providing tender chunks and contributing to the chowder’s body. Peeled and cut into 1/2-inch cubes.
• 1 cup Frozen Corn (optional): Adds a touch of sweetness and pops of color and texture.
• 1 teaspoon Dried Thyme: A classic herb that pairs wonderfully with potatoes and sausage, adding an earthy, aromatic note.
• 1/2 teaspoon Smoked Paprika (optional): Enhances the smoky flavor of the sausage and adds a beautiful, subtle warmth and color.
• Salt and Freshly Ground Black Pepper: Crucial for seasoning to taste and balancing all the flavors. I always recommend tasting as you go.
• 1/4 cup Fresh Parsley or Chives: For garnish, providing a fresh, herbaceous finish and a pop of green. Chopped.

Step-by-Step Instructions

Step 1: Prep and Brown the Sausage

This initial step is all about setting the stage for flavor. First, you’ll want to take your smoked sausage and slice it into half-moon shapes, about a quarter of an inch thick. If you’re using Italian sausage, remove it from its casings and crumble it into small pieces. Heat that tablespoon of olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the sausage. Cook it, stirring occasionally, until it’s nicely browned and a little crispy around the edges. This browning develops incredible depth of flavor. If you’re using Italian sausage, make sure it’s fully cooked through and crumbled. Once browned, remove the sausage with a slotted spoon and set it aside, leaving any rendered fat in the pot. That flavorful fat is going to be our secret weapon for the next step.

Step 2: Build the Flavor Base with Aromatics

Now, it’s time to build the aromatic foundation of our chowder. With the sausage fat still in the pot (add a tiny bit more olive oil if it looks dry), reduce the heat to medium. Add your finely diced yellow onion and celery to the pot. Sauté these vegetables, stirring occasionally, for about 5 to 7 minutes, or until they’ve softened and the onion has become translucent. You’re not looking for browning here, just a gentle softening to release their sweet flavors. Then, toss in your minced garlic, dried thyme, and optional smoked paprika. Cook for just another minute until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.

Step 3: Create the Roux and Liquid Foundation

This is where we start building the creamy body of our chowder. Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly with your wooden spoon or whisk for about 1 to 2 minutes. You’ll notice a paste forming; this is your roux, and it’s essential for thickening the chowder. Cooking the flour helps to eliminate that raw flour taste. Next, slowly pour in the 4 cups of chicken broth, whisking continuously as you add it. This whisking is key to preventing lumps and ensuring a smooth, velvety base. Once all the broth is incorporated and the mixture starts to thicken slightly, slowly whisk in the 2 cups of whole milk and 1 cup of heavy cream. Remember, for best results and to prevent curdling, make sure your dairy is at room temperature when you add it.

Step 4: Simmer to Perfection with Potatoes

Once your liquid base is smooth and starting to gently simmer, it’s time for the potatoes. Add your 2 pounds of peeled and cubed Yukon Gold potatoes to the pot. Stir everything together gently to ensure the potatoes are submerged in the liquid. Bring the chowder to a gentle simmer (don’t let it boil vigorously, as this can cause dairy to curdle), then reduce the heat to low, cover the pot, and let it cook for about 15 to 20 minutes. You’re looking for the potatoes to become tender when pierced with a fork but not mushy. During the last 5 minutes of cooking, stir in the reserved browned sausage and the optional 1 cup of frozen corn. Allow everything to heat through and for the flavors to meld beautifully. At this point, the chowder should have thickened to a rich, comforting consistency.

Step 5: Finish and Serve

The final step is all about tasting and perfecting. Carefully remove the chowder from the heat. Give it a good stir and then taste it. This is your chance to adjust the seasonings. Add salt and freshly ground black pepper to your preference. I always start with a little and add more until it tastes just right. If you like, you can mash a few of the potato chunks against the side of the pot with your spoon to release more starch and make the chowder a bit thicker and creamier, but this is entirely optional. Ladle the hot chowder into bowls and garnish generously with your freshly chopped parsley or chives. Serve immediately and savor every warm, comforting spoonful!

How Long to Prepare

One of the best things about this Comforting Potato And Sausage Chowder is that it comes together relatively quickly, making it a perfect meal for a weeknight or a cozy weekend lunch. Here’s a breakdown of the time you can expect to spend:

• Prep Time: Approximately 20-25 minutes. This includes dicing the sausage, chopping the onion, celery, and garlic, and peeling and cubing the potatoes. Having all your ingredients prepped and ready before you start cooking (a concept known as “mise en place”) will make the cooking process much smoother and faster.
• Cooking Time: Approximately 30-35 minutes. This covers browning the sausage, sautéing the aromatics, creating the roux, simmering the broth and dairy, and finally, cooking the potatoes until tender.
• Total Time: Roughly 50-60 minutes. You can have a wonderfully satisfying and homemade chowder on the table in about an hour, which is pretty fantastic for a dish this flavorful and comforting!

Tips for Perfect Comforting Potato And Sausage Chowder

• Don’t Overcrowd the Pan: When browning your sausage, make sure not to overcrowd the pot. If you put too much sausage in at once, it will steam instead of brown, and you won’t get those delicious crispy bits that add so much flavor. Work in batches if necessary.
• Deglaze for Extra Flavor: After browning the sausage and before adding the aromatics, if there are any flavorful browned bits stuck to the bottom of the pot (known as “fond”), add a splash of broth or water and scrape them up with your wooden spoon. This process, called deglazing, adds another layer of depth to your chowder.
• Room Temperature Dairy is Key: I cannot stress this enough! Adding cold milk or cream directly to a hot pot can cause it to curdle, resulting in a grainy or separated chowder. Always bring your dairy to room temperature for at least 30 minutes before adding it, or gently warm it in a separate saucepan over low heat.
• Cook Potatoes Until Just Tender: Overcooked potatoes will turn mushy and fall apart, while undercooked potatoes will be hard and unappetizing. Aim for that sweet spot where they are easily pierced with a fork but still hold their shape.
• Season Gradually and Taste as You Go: This is a golden rule for any soup or chowder. Salt levels in broth and sausage vary, so it’s always best to start with a little salt, taste after adding liquids and cooking the potatoes, and then adjust as needed. You can always add more, but you can’t take it away!
• Adjust Consistency to Your Liking: If your chowder is too thick, thin it out with a little extra warm broth or milk. If it’s a bit too thin for your preference, you can mash some of the cooked potatoes against the side of the pot, or create a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and slowly whisk it into the simmering chowder until it reaches your desired consistency.
• Let it Rest: Like many hearty dishes, this chowder often tastes even better after it has had a chance to sit for 10-15 minutes off the heat before serving. This allows the flavors to truly meld and deepen.

Watch Out for These Mistakes

• Lumpy Roux: The number one culprit for a grainy chowder! Not whisking constantly when you add the flour to the fat, or when you add the liquid to the flour, can result in unsightly lumps. Whisk diligently and patiently, and you’ll achieve a beautifully smooth base.
• Curdled Dairy: As mentioned in my tips, adding cold dairy to a hot pot is a recipe for disaster. This can make your chowder look unappetizingly broken and grainy. Always use room temperature or gently warmed dairy. Also, avoid bringing the chowder to a rapid, rolling boil once the dairy is added, as high heat can also cause curdling.
• Mushy or Hard Potatoes: Overcooking your potatoes will turn them into a watery, flavorless mush, while undercooking them leaves them crunchy and unpalatable. Keep an eye on them and test for doneness with a fork.
• Undersalting: A common mistake! If your chowder tastes bland, chances are it needs more salt. Remember to taste and adjust throughout the cooking process. Chowders, with their many components, can absorb a surprising amount of salt.
• Overcrowding the Pot: If you’re using a pot that’s too small, or if you add too many ingredients at once, your vegetables won’t sauté properly, and your sausage won’t brown effectively. This leads to less flavorful results. Use a generously sized Dutch oven.
• Forgetting to Scrape the Bottom: Those browned bits (fond) stuck to the bottom of the pot after cooking the sausage and vegetables are packed with flavor. Failing to scrape them up with your wooden spoon when you add the broth means you’re leaving a lot of deliciousness behind.
• Adding Dairy Too Early: While not a disaster, adding dairy too early, especially before the roux is fully cooked or before the broth has simmered, can sometimes lead to issues with thickening or flavor development. Follow the step-by-step order for best results.

What to Serve With Comforting Potato And Sausage Chowder?

This Comforting Potato And Sausage Chowder is a meal in itself, but a few complementary sides can really elevate the experience and make it a truly complete and satisfying dinner. Here are some of my favorite accompaniments:

Crusty Bread or Dinner Rolls

You simply can’t go wrong with a good piece of crusty bread or warm, soft dinner rolls. They’re perfect for soaking up every last bit of that rich, creamy chowder. A sourdough baguette, a rustic country loaf, or even some homemade fluffy rolls would be absolutely divine.

Simple Green Salad

To cut through the richness of the chowder, a light and refreshing green salad is an excellent choice. Think mixed greens with a tangy vinaigrette, perhaps with some crisp cucumber slices and cherry tomatoes. It offers a wonderful textural and flavor contrast.

Cornbread

A classic pairing for many hearty, Southern-inspired dishes, cornbread brings a slightly sweet, crumbly texture that works beautifully with the savory chowder. A warm slice of cornbread with a pat of butter is truly a match made in heaven for this dish.

Roasted Vegetables

If you’re looking to add more vegetables to your meal, a side of simply roasted vegetables can be fantastic. Asparagus, green beans, or even broccoli florets, lightly tossed with olive oil, salt, and pepper, and roasted until tender-crisp, provide a healthy and flavorful counterpoint.

Garlic Bread

For those who love extra flavor, garlic bread is a perennial favorite. The crisp, buttery, garlicky crunch adds another layer of deliciousness to the meal and is perfect for dipping. Whether homemade or store-bought, it’s always a hit.

Storage Instructions

One of the best things about making a big pot of Comforting Potato And Sausage Chowder is that it often tastes even better the next day! Here’s how I recommend storing and reheating your delicious leftovers:

• Refrigeration: Once the chowder has cooled completely to room temperature (this usually takes about 1-2 hours), transfer it to airtight containers. I recommend dividing it into individual portions if you plan on enjoying it throughout the week, as this makes reheating much easier. It will keep beautifully in the refrigerator for up to 3-4 days.
• Freezing: Freezing dairy-based soups can be a bit tricky because the dairy can sometimes separate or become grainy upon thawing and reheating. However, this chowder generally freezes reasonably well due to the flour-thickened base and the presence of potatoes. To freeze, ensure the chowder is completely cool. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace if using containers, as liquids expand when frozen. It can be stored in the freezer for up to 2-3 months. Thaw frozen chowder overnight in the refrigerator before reheating.
• Reheating:
  • Stovetop: My preferred method for reheating chowder. Transfer the desired amount of chowder to a saucepan over medium-low heat. Stir frequently to ensure even heating and to prevent sticking. Add a splash of milk, cream, or broth if the chowder seems too thick, as it tends to thicken up in the fridge. Heat gently until just simmering and thoroughly warmed through. Avoid bringing it to a rapid boil.
  • Microwave: For individual portions, transfer to a microwave-safe bowl. Heat on medium power in 1-2 minute intervals, stirring well between each interval, until heated through. Again, if it’s too thick, stir in a tiny bit of liquid.
• Important Note: Always stir thoroughly when reheating, especially after thawing from frozen, to help re-emulsify any separated dairy. If it looks a little “broken,” a quick whisk can often bring it back together.

Frequently Asked Questions

Can I make this chowder ahead of time?

Absolutely, and I highly recommend it! This Comforting Potato And Sausage Chowder is one of those dishes that tastes even better the next day, as the flavors have more time to meld and deepen. You can prepare the entire chowder a day or two in advance. Just cool it completely, store it in an airtight container in the refrigerator, and then gently reheat it on the stovetop over medium-low heat, stirring frequently. You might need to add a splash of milk or broth to thin it slightly, as it will thicken upon standing.

What’s the best way to thicken my chowder if it’s too thin?

If you find your chowder is too thin for your liking, don’t worry, it’s an easy fix! My favorite method is to mash a few of the cooked potato chunks against the side of the pot with your spoon. This releases more starch and naturally thickens the chowder without adding more ingredients. Alternatively, you can make a cornstarch slurry: whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. While the chowder is simmering, slowly whisk in the slurry, a little at a time, until it reaches your desired consistency. Be careful not to add too much, as it will thicken more as it heats.

Can I add other vegetables to this chowder?

Yes, definitely! This chowder is wonderfully adaptable, and adding more vegetables is a great way to boost its nutritional value and flavor. Besides the optional corn, I sometimes like to add diced carrots along with the onions and celery for extra sweetness and color. Green peas can be added at the same time as the corn and cooked sausage. Some people even like to stir in a handful of fresh spinach or kale during the last few minutes of cooking, allowing it to wilt into the hot chowder. Feel free to experiment with what you have on hand and what your family enjoys!

How do I prevent the dairy from curdling?

Preventing curdled dairy is crucial for a smooth, creamy chowder. My top tip is to always use room temperature milk and cream. Take them out of the refrigerator at least 30 minutes before you plan to use them, or gently warm them in a separate saucepan over very low heat. When adding them to the hot broth, pour them in slowly while whisking continuously. Also, once the dairy is incorporated, avoid bringing the chowder to a rapid boil. A gentle simmer is all you need to cook the potatoes and meld the flavors. High heat can shock the milk proteins and cause them to separate.

What type of sausage is best for this recipe?

For this specific Comforting Potato And Sausage Chowder, I find that a good quality smoked sausage, like kielbasa, works exceptionally well. Its robust, smoky flavor permeates the entire dish and it holds its texture beautifully. Mild or sweet Italian sausage (removed from casings and crumbled) is another excellent choice, providing a different but equally delicious savory profile. If you’re looking for something a bit leaner, chicken or turkey smoked sausage can also be used, but I find the pork-based versions truly deliver that rich, comforting depth of flavor that makes this chowder so special.

Conclusion

And there you have it, friends! We’ve journeyed through the steps to create a truly special dish that promises to deliver warmth, satisfaction, and smiles all around. This isn’t just another meal; it’s an experience, a cozy embrace on a chilly evening, or the perfect centerpiece for a bustling family gathering. I can wholeheartedly say that once you experience the rich, creamy texture and the delightful blend of savory ingredients, you’ll understand why this Comforting Potato And Sausage Chowder is destined to become a beloved staple in your culinary repertoire.

I truly hope you give this recipe a try and fall in love with it just as much as I have. Don’t forget to share your cooking adventures with me! I’d absolutely love to see your creations, hear about your favorite moments enjoying this chowder, or even learn about any unique twists you added. Let’s celebrate good food together!

Comforting Potato And Sausage Chowder

Go on, gather your ingredients, and let the magic begin. Happy cooking!

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