When the weather turns chilly and you want something warm and comforting, few dishes hit the mark like a savory creamy sausage potato chowder. This hearty soup combines tender potatoes, flavorful sausage, and a rich, creamy broth that feels like a warm hug in a bowl. You’ll love how easy it is to make and how satisfying it tastes.
Whether you’re cooking for family or a cozy night in, this sausage potato chowder delivers on both flavor and comfort. It’s a perfect meal to enjoy with crusty bread or a simple green salad on the side.
Why You'll Love This Recipe
- Hearty and filling with tender potatoes and savory sausage.
- Rich creamy broth that’s smooth and comforting.
- Simple ingredients you likely have on hand.
- Ready in about an hour—great for weeknights or meal prep.
- Customizable with your favorite herbs and veggies.
Ingredients
Gather these simple ingredients to create your savory creamy sausage potato chowder. You’ll get a flavorful base and a creamy finish that makes every spoonful delicious.
- 1 pound Italian sausage (mild or spicy, casings removed)
- 4 cups peeled and diced Yukon Gold potatoes (about 1/2-inch cubes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup celery, diced
- 1/2 cup shredded sharp cheddar cheese (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: Approximately 380 per serving
How to Make Savory Creamy Sausage & Potato Chowder: The Ultimate Cozy Comfort Soup!
- In a large pot over medium heat, melt butter and add the Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 7 minutes. Remove sausage with a slotted spoon and set aside.
- Add the onion and celery to the pot and sauté for 5 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux. Slowly whisk in the chicken broth until smooth.
- Add the diced potatoes, thyme, smoked paprika, and cooked sausage back into the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until potatoes are tender.
- Stir in the heavy cream and milk, warming gently but not boiling. Taste and season with salt and pepper as needed.
- If using, add shredded cheddar cheese and stir until melted for extra richness.
- Remove from heat and let the chowder sit for 5 minutes to thicken slightly.
- Ladle into bowls and garnish with freshly chopped parsley before serving.
Tips for the Best Results
- Use Yukon Gold potatoes for creamy texture that holds shape well.
- Remove sausage casing to ensure crumbly, even cooking.
- Cook the roux thoroughly to avoid a raw flour taste.
- Don’t let the chowder boil after adding cream to prevent curdling.
- Feel free to add extra veggies like corn or carrots for more color and flavor.
Storage and Reheating
Store leftover sausage potato chowder in an airtight container in the refrigerator for up to 4 days. It thickens as it cools, so stir in a splash of milk or broth when reheating to loosen the texture.
You can also freeze the chowder for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring frequently to prevent scorching.
Frequently Asked Questions
Can I use turkey sausage instead of pork sausage?
Yes, turkey sausage works well and makes the chowder a bit leaner. Just be mindful of seasoning since turkey sausage can be milder than pork.
How can I make this chowder dairy-free?
Substitute the heavy cream and milk with coconut milk or a dairy-free cream alternative. Use olive oil instead of butter and omit the cheese or use a dairy-free version.
Is it okay to use frozen potatoes for this recipe?
Fresh potatoes are best for texture, but if using frozen, make sure to thaw and drain well. You may need to adjust cooking time as frozen potatoes cook faster.
Can I prepare this chowder in a slow cooker?
Absolutely! Brown the sausage and sauté the veggies first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding cream near the end.