Ultimate Potato Sausage Chowder
A creamy, smoky chowder combining potatoes and sausage in a comforting one-pot meal perfect for cold evenings and quick family dinners.
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.