Potato and Sausage Chowder Recipe

Warm, hearty, and comforting, Potato and Sausage Chowder is the ultimate cold-weather dish that brings together the richness of creamy broth, tender potatoes, and savory sausage. Perfect for family dinners or as a meal-prep option, this recipe is not only satisfying but also easy to make with simple ingredients you probably already have in your kitchen.

Whether you’re feeding a crowd or looking for a cozy dinner after a long day, this chowder delivers a perfect balance of flavors and textures. The smoky sausage adds depth, while the soft potatoes and velvety broth make every spoonful irresistible.

Why You’ll Love This Recipe

1. Simple Ingredients: Most components are pantry or fridge staples.
2. One-Pot Wonder: Fewer dishes and easy cleanup.
3. Hearty and Filling: Perfect as a standalone meal.
4. Customizable: Add vegetables or switch up the sausage for variety.
5. Family-Friendly: Loved by kids and adults alike.

Step-by-Step Instructions

Step 1: Prepare the Sausage

1. Slice the Sausage: Cut the smoked sausage into 1/4-inch-thick rounds.
2. Cook the Sausage: In a large stockpot or Dutch oven, cook the sausage over medium heat until browned on both sides, about 5-7 minutes.
3. Set Aside: Remove the sausage from the pot and set it aside, leaving behind any rendered fat for added flavor.

Step 2: Sauté the Vegetables

1. Add Butter: Melt the butter in the same pot over medium heat.
2. Cook Aromatics: Add the onion, garlic, carrots, and celery. Sauté for 5 minutes or until the vegetables are softened and fragrant.
3. Season: Stir in the smoked paprika, dried thyme, and red pepper flakes (if using).

Step 3: Build the Base

1. Make a Roux: Sprinkle the flour over the sautéed vegetables. Cook for 1-2 minutes, stirring constantly to avoid burning.
2. Add Broth: Slowly pour in the chicken broth while whisking to prevent lumps.
3. Incorporate Dairy: Stir in the milk and heavy cream, ensuring a smooth consistency.

Step 4: Add Potatoes and Simmer

1. Add Potatoes: Toss the diced potatoes into the pot, stirring to combine.
2. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.

Step 5: Combine Sausage and Final Touches

1. Reintroduce Sausage: Return the browned sausage to the pot and stir to combine.
2. Adjust Seasoning: Taste the chowder and adjust the salt and pepper as needed.
3. Optional Cheese: If using, sprinkle in the shredded cheddar and stir until melted and incorporated.

Step 6: Serve and Garnish

1. Garnish: Ladle the chowder into bowls and top with fresh parsley, additional cheese, or crumbled bacon.
2. Serve Hot: Pair with crusty bread or a fresh green salad for a complete meal.

Tips for Success

1. Use Starchy Potatoes: Russet potatoes work best for chowders because they break down slightly, creating a naturally thick texture.
2. Don’t Overcook the Potatoes: Cook just until tender to avoid a mushy consistency.
3. Layer the Flavors: Browning the sausage and sautéing the vegetables add depth to the chowder.
4. Control the Thickness: If the chowder is too thick, thin it with additional broth or milk. If it’s too thin, simmer uncovered for a few extra minutes.
5. Cheese Tips: Add cheese at the end and off the heat to prevent clumping.

Variations

1. Vegetarian Option: Replace the sausage with plant-based sausage or extra vegetables like zucchini, corn, or bell peppers.
2. Spicy Twist: Use spicy andouille sausage or add more red pepper flakes.
3. Extra Protein: Add shredded chicken or cooked bacon for a meatier dish.
4. Seafood Chowder: Replace sausage with cooked shrimp or clams for a coastal-inspired variation.
5. Low-Carb Version: Swap potatoes for cauliflower florets to reduce carbohydrates.

Serving Suggestions

• With Bread: Serve with warm crusty bread, garlic bread, or biscuits to soak up the creamy broth.
• As a Side: Pair with a simple green salad or roasted vegetables for a balanced meal.
• In a Bread Bowl: Hollow out a sourdough loaf and ladle the chowder into the bread bowl for a restaurant-style presentation.

Final Thoughts

Potato and Sausage Chowder is a timeless classic that combines simple ingredients into a comforting dish full of flavor. Its creamy texture, hearty components, and smoky undertones make it the perfect recipe to warm your soul on chilly evenings.

Yield: 6

Potato and Sausage Chowder Recipe

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Warm, hearty, and comforting, Potato and Sausage Chowder is the ultimate cold-weather dish that brings together the richness of creamy broth, tender potatoes, and savory sausage. Perfect for family dinners or as a meal-prep option, this recipe is not only satisfying but also easy to make with simple ingredients you probably already have in your kitchen.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 pound ground sausage (mild or spicy, depending on preference)
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 medium russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Sausage and Bacon
   In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
   Add the sausage to the same pot and cook until browned, breaking it apart with a spoon. Remove the sausage and set aside, leaving the drippings in the pot.
   
2. Sauté the Vegetables
   Add the diced onion to the pot and sauté for 3-4 minutes, or until softened.
   Stir in the garlic and cook for an additional minute until fragrant.
   
3. Cook the Potatoes
   Add the diced potatoes to the pot and stir to coat in the onion and garlic mixture.
   Pour in the chicken broth, scraping the bottom of the pot to deglaze. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
   
4. Blend (Optional)
   For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, transfer 1-2 cups of the soup to a blender, blend until smooth, and return it to the pot.
   
5. Add Cream and Cheese
   Stir in the cooked sausage, heavy cream, and shredded cheddar cheese. Mix until the cheese is melted and fully incorporated.
   Season with smoked paprika, cayenne pepper (if using), salt, and black pepper.
   
6. Garnish and Serve
   Ladle the chowder into bowls and top with crispy bacon, green onions, and fresh parsley.
   Serve hot with crusty bread or crackers.

Notes

Sausage Options: Use Italian sausage for a savory flavor or andouille sausage for a smoky, spicy kick.

Cheese Variations: Swap cheddar for Monterey Jack or gouda for a different flavor profile.