Potato and Sausage Chowder is the ultimate comfort food—rich, creamy, and packed with hearty ingredients. This cozy dish combines tender potatoes, smoky sausage, and a velvety broth that’s perfect for chilly evenings.
Quick and easy to make, it’s a satisfying meal that will warm you from the inside out. Whether served as a main course or a starter, this chowder is always a crowd-pleaser.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Ladle
Ingredients
- 1 lb (450g) smoked sausage, sliced into rounds
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 cup (120g) shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Directions
- Cook the Sausage: In a large pot or Dutch oven, sauté the sausage over medium heat until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, melt the butter. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Add Flour: Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 1–2 minutes.
- Add Broth and Potatoes: Gradually whisk in the chicken broth. Add the diced potatoes, smoked paprika, and thyme. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15–20 minutes.
- Incorporate Cream and Sausage: Stir in the heavy cream and cooked sausage. Simmer for another 5 minutes to heat through.
- Season and Finish: Season with salt and pepper to taste. If desired, stir in the shredded cheddar cheese until melted.
- Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve warm.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Nutrition (Per Serving, Approx. 1 of 6)
- Calories: 370
- Protein: 14g
- Carbohydrates: 24g
- Fat: 25g
- Fiber: 2g
Expert Tips
- Potatoes: Use Yukon Gold or Russet potatoes for the best texture.
- Thicker Chowder: For a thicker consistency, mash some of the potatoes before adding the cream.
- Cheesy Upgrade: Add shredded cheese at the end for an extra layer of richness.
FAQs
Can I use a different type of sausage?
Yes, kielbasa, Italian sausage, or even turkey sausage work well in this recipe.
Can I make this chowder ahead of time?
Absolutely! The flavors deepen as it sits. Store it in an airtight container in the fridge and reheat gently on the stovetop.
Can I freeze Potato and Sausage Chowder?
Yes, but the texture may change slightly due to the potatoes and cream. Freeze in an airtight container for up to 2 months and thaw overnight in the fridge before reheating.
What can I serve with this chowder?
Pair it with crusty bread, a fresh green salad, or a side of roasted vegetables.
Storing & Reheating
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals.
Substitutions & Variations
- Gluten-Free: Use cornstarch instead of flour to thicken the chowder.
- Vegan Option: Substitute sausage with a plant-based alternative, use vegetable broth, and replace cream with coconut milk.
- Add Veggies: Incorporate diced carrots, celery, or corn for extra flavor and texture.
Potato and Sausage Chowder Recipe
Equipment
- - Large pot or Dutch oven
- - Cutting board
- - Sharp knife
- - Wooden spoon or spatula
- - Ladle
Ingredients
- - 1 lb 450g smoked sausage, sliced into rounds
- - 4 medium potatoes peeled and diced
- - 1 medium onion finely chopped
- - 2 cloves garlic minced
- - 4 cups 960ml chicken broth
- - 1 cup 240ml heavy cream
- - 2 tbsp all-purpose flour
- - 2 tbsp unsalted butter
- - 1/2 tsp smoked paprika
- - 1/2 tsp dried thyme
- - Salt and pepper to taste
- - 1 cup 120g shredded cheddar cheese (optional)
- - Fresh parsley chopped (for garnish)
Instructions
- **Cook the Sausage:** In a large pot or Dutch oven, sauté the sausage over medium heat until browned. Remove and set aside.
- **Sauté Vegetables:** In the same pot, melt the butter. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
- **Add Flour:** Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 1–2 minutes.
- **Add Broth and Potatoes:** Gradually whisk in the chicken broth. Add the diced potatoes, smoked paprika, and thyme. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15–20 minutes.
- **Incorporate Cream and Sausage:** Stir in the heavy cream and cooked sausage. Simmer for another 5 minutes to heat through.
- **Season and Finish:** Season with salt and pepper to taste. If desired, stir in the shredded cheddar cheese until melted.
- **Serve:** Ladle the chowder into bowls, garnish with fresh parsley, and serve warm.
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