When the air turns chilly and comfort food is a must, nothing hits the spot quite like a warm bowl of creamy, hearty chowder. Our Ultimate Potato and Sausage Chowder combines tender potatoes and savory sausage in a rich broth, making for a soul-satisfying meal that’s quick and simple to prepare.
This one-pot wonder is perfect for busy weeknights or cozy family dinners, delivering smoky depth and velvety texture with minimal effort. With just a handful of ingredients, it’s a delicious way to bring everyone around the table.
- Satisfying creamy chowder packed with hearty potatoes and smoky sausage flavor.
- Easy one-pot stovetop method saves time and cleanup.
- Flexible ingredients with optional add-ins for extra texture and taste.
- Perfect for meal prep, reheats well for leftovers.
Ingredients
- Olive Oil: A tablespoon of olive oil to sauté the sausage and aromatics, adding a hint of fruitiness.
- Ground or Sliced Sausage: One pound of your choice of pork, turkey, or chicken sausage for rich, smoky flavor and protein.
- Yellow Onion: One small onion, diced finely to add sweetness and depth when sautéed.
- Garlic Cloves: Two cloves minced to infuse aromatic and savory notes throughout the chowder.
- Yukon Gold or Russet Potatoes: Three cups peeled and diced, these provide a creamy texture and hearty base.
- Chicken Broth: Four cups to create a flavorful and comforting soup base that melds all ingredients.
- Heavy Cream or Half-and-Half: One cup to add luscious creaminess and a rich mouthfeel.
- Dried Thyme: Half a teaspoon adds a subtle herbaceous earthiness that complements the sausage.
- Smoked Paprika: Half a teaspoon to enhance the smoky undertones and give a gentle warmth.
- Salt and Pepper: Season to taste to balance and brighten the flavors.
- Optional Corn Kernels: One cup, fresh or frozen, for a hint of natural sweetness and added texture.
- Optional Shredded Cheddar: Half a cup to melt into the chowder, adding sharpness and richness.
- Optional Parsley or Chives: Freshly chopped for a bright, herbal garnish that livens up the dish.
Instructions
- Heat Olive Oil and Brown Sausage
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Begin by heating olive oil over medium heat in a large soup pot. Add the ground or sliced sausage and cook, stirring occasionally, until browned and cooked through, about 6–7 minutes. Browning the sausage releases flavorful fats and creates a smoky base for the chowder. Drain any excess fat to avoid greasiness, if desired.
- Sauté Onion and Garlic
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Next, add the diced onion and minced garlic to the pot. Sauté for 3–4 minutes until the onion softens and becomes translucent. This step allows the aromatics to develop sweetness and deepen the flavor, laying a fragrant foundation for the chowder.
- Add Potatoes, Seasonings, and Broth
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Stir in the diced potatoes along with dried thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and bring everything to a rolling boil. The broth will absorb the spices and sausage essence as it simmers, creating a rich and flavorful base.
- Simmer until Potatoes are Tender
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Reduce the heat to low and let the chowder simmer gently for 15–20 minutes. Check the potatoes by piercing with a fork; they should be fork-tender but not falling apart. This ensures the stew has the perfect creaminess while maintaining some texture.
- Incorporate Cream and Final Seasoning
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Pour in the heavy cream or half-and-half, stirring to combine. Allow the chowder to simmer for an additional 5 minutes to thicken slightly and marry the flavors. Taste at this stage and adjust salt and pepper as needed for balanced seasoning.
- Add Optional Ingredients and Garnish
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If desired, stir in shredded cheddar or corn kernels for extra richness and sweetness. Top the servings with freshly chopped parsley or chives to add brightness and a pop of color. Serve the chowder hot to enjoy its fullest comforting effect.
- For a dairy-free chowder, swap heavy cream with full-fat coconut milk for creamy texture and subtle coconut notes.
- Using spicy sausage introduces a wonderful kick, while sweet potatoes provide a naturally sweet alternative to regular potatoes.
- Leftovers keep well refrigerated up to 4 days and freeze beautifully for up to 2 months, making meal planning simple.
- To thicken the chowder naturally, mash a few cooked potatoes in the pot before serving for a silky texture without additives.
Storage Tips
Store leftover chowder in an airtight container in the refrigerator for up to four days. To freeze, portion into freezer-safe containers and thaw overnight in the fridge before reheating gently.
Serving Suggestions
This chowder pairs beautifully with crusty bread or garlic toast to soak up the creamy broth. Serve alongside a simple green salad for a balanced, satisfying meal.
- Use Yukon Gold potatoes for a buttery texture that breaks down slightly, thickening the chowder naturally.
- Brown sausage thoroughly to develop the rich, smoky flavor foundational to this recipe.
- Simmer gently after adding cream to prevent curdling and maintain silky consistency.
- Season gradually and taste frequently to keep flavors balanced.
FAQs
- Can I use other types of sausage?
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Yes, chicken, turkey, or pork sausages all work well. Pick mild or spicy depending on your flavor preference.
- Is it possible to make this chowder vegetarian?
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To make it vegetarian, omit sausage and substitute vegetable broth. You can add smoked paprika and other spices for depth.
- Can I prepare this recipe in advance?
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Absolutely. It actually tastes better the next day after flavors meld. Reheat gently on the stove, adding extra broth if needed.
- What potatoes are best for chowder?
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Yukon Gold are ideal for creamy texture without falling apart. Russets also work well but can be a bit more starchy.
- How can I thicken the chowder without cream?
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Simply mash a few cooked potatoes in the pot or add a slurry of cornstarch and water towards the end of cooking.
- Can I use frozen corn?
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Yes, frozen corn can be added directly without thawing, making it a convenient option.
- How spicy is this chowder?
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The base recipe is mildly smoky and savory. Add spicy sausage or an extra pinch of smoked paprika for more heat.
Ultimate Potato Sausage Chowder
Equipment
- 1 large soup pot
Ingredients
- 1 tablespoon olive oil
- 1 pound ground or sliced sausage pork, turkey, or chicken
- 1 small yellow onion diced
- 2 garlic cloves minced
- 3 cups Yukon Gold or russet potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 cup corn kernels fresh or frozen
- Optional: ½ cup shredded cheddar cheese
- Optional: chopped parsley or chives for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add sausage and cook until browned, about 6 to 7 minutes, draining excess fat if needed.
- Stir in diced onion and minced garlic, sautéing until softened for 3 to 4 minutes.
- Add diced potatoes, dried thyme, smoked paprika, and chicken broth; bring to a boil.
- Reduce heat and simmer for 15 to 20 minutes until potatoes are fork-tender.
- Stir in heavy cream and simmer for an additional 5 minutes; season with salt and pepper to taste.
- If desired, add corn kernels and shredded cheddar; garnish with parsley or chives before serving hot.
Notes
- Substitute coconut milk for a dairy-free alternative.
- Use spicy sausage for extra flavor or sweet potatoes for variety.
- Leftovers refrigerate up to 4 days, freeze for 2 months.
- Mash some potatoes to naturally thicken the chowder.
