When the chill of the evening sets in, few things hit the spot like a warm bowl of creamy potato sausage chowder. This hearty dish combines tender potatoes and savory sausage in a rich, velvety broth that feels like a comforting hug in a bowl.
You’re going to love how simple it is to make this potato sausage chowder, yet how deeply satisfying every spoonful tastes. Whether you’re making dinner for your family or prepping a cozy meal for yourself, this recipe delivers flavor and comfort in every bite.
Why You'll Love This Recipe
- Hearty and filling, perfect for chilly days or nights
- Simple ingredients that come together quickly
- Creamy texture with a rich sausage flavor
- Versatile enough to customize with your favorite herbs or veggies
- Great for meal prepping and leftovers taste even better
Ingredients
Gather these ingredients to make your creamy potato sausage chowder come to life. Freshness and quality make a big difference, so choose good sausage and firm potatoes.
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 4 cups peeled and diced Yukon Gold potatoes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: Approximately 380 per serving
How to Make Creamy Potato & Sausage Chowder: A Cozy Bowl of Flavor
- In a large pot, melt butter over medium heat. Add the sliced sausage and cook for 5-7 minutes until browned and slightly crisp. Remove sausage with a slotted spoon and set aside.
- Add the chopped onion to the pot and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flavor and create a roux that will thicken the chowder.
- Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes, smoked paprika, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are tender.
- Use a potato masher or immersion blender to mash some of the potatoes for a creamier texture but leave plenty of chunks for heartiness.
- Stir in the cooked sausage and heavy cream, warming through gently over low heat for about 5 minutes. Taste and adjust seasoning if needed.
- Remove from heat and ladle the chowder into bowls. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Tips for the Best Results
- Use smoked sausage for a deeper, smoky flavor that complements the creamy potatoes.
- Don’t overblend the chowder; leaving some potato chunks adds texture and body.
- Adjust cream quantities if you prefer a lighter or richer chowder.
- For extra veggies, add diced celery or carrots with the onions.
- Season gradually and taste often, balancing the saltiness from the sausage and broth.
Storage and Reheating
You can store leftover potato sausage chowder in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat gently on the stovetop over medium-low heat, stirring often to prevent burning.
This chowder also freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating slowly to maintain creaminess and flavor.
Frequently Asked Questions
Can I use a different type of sausage?
Absolutely! While smoked sausage adds great flavor, you can substitute with Italian sausage, kielbasa, or even a spicy chorizo for a different twist. Just adjust seasoning accordingly.
Is this chowder gluten-free?
The recipe as written contains flour as a thickener, which has gluten. You can substitute with a gluten-free flour blend or cornstarch slurry to make it gluten-free without compromising texture.
Can I make this chowder vegetarian?
To make a vegetarian version, omit the sausage and use vegetable broth. You can add hearty mushrooms or smoked tofu for extra protein and flavor.
How do I make the chowder thicker?
If you prefer a thicker chowder, mash more of the potatoes during cooking or add an extra tablespoon of flour when making the roux. Simmer a bit longer to reduce liquid if needed.