If you are craving a hearty, comforting dish that feels like a warm hug from the inside, look no further than this Potato and Sausage Chowder Recipe. It brings together tender potatoes, flavorful sausage, and a rich, creamy broth with subtle hints of garlic, thyme, and paprika that will instantly become your go-to for chilly evenings or anytime you want to feel cozy and satisfied. This chowder balances familiar flavors in the best way possible, offering a satisfying meal that’s as simple to make as it is delicious.
Ingredients You’ll Need
These ingredients are beautifully straightforward yet essential to creating a chowder that bursts with texture, color, and richness. Each item adds a unique note, from the sweetness of the carrots to the earthy depth of thyme, making this Potato and Sausage Chowder Recipe truly special.
- Potatoes: Four medium-sized peeled and diced potatoes provide the hearty base and creamy texture once simmered.
- Sausage: One pound of sausage (casing removed) adds bold, savory richness and protein.
- Onion: A chopped medium onion infuses gentle sweetness and depth.
- Garlic: Three cloves minced bring aromatic warmth and balance.
- Carrots: A cup of diced carrots adds pleasant sweetness and a pop of orange color.
- Celery: Two chopped celery stalks contribute crunch and subtle earthiness.
- Chicken Broth: Four cups create a flavorful, savory liquid that brings all the components together.
- Heavy Cream: One cup gives the chowder its luscious, velvety finish.
- Whole Milk: One cup blends with the cream for smoothness and body.
- Butter: One tablespoon adds richness and helps soften the vegetables.
- Dried Thyme: One teaspoon lends gentle herbal notes that brighten the flavor.
- Salt: One teaspoon enhances all the natural tastes.
- Black Pepper: Half a teaspoon adds just the right amount of warmth and spice.
- Paprika: Half a teaspoon provides mild smokiness and a beautiful color tint.
- Flour: Two tablespoons help thicken the chowder, making it perfectly creamy.
How to Make Potato and Sausage Chowder Recipe
Step 1: Prepare the Sausage
Start by heating a large pot or Dutch oven over medium heat. Add the sausage, carefully removing it from the casing, and break it apart with your spoon as it cooks. Cooking the sausage until it’s nicely browned, about 7 to 10 minutes, brings out its full savory flavor. Once done, set it aside, leaving all those wonderful rendered fats in the pot to build flavor for the broth.
Step 2: Sauté the Aromatics
To the flavorful fat, add a tablespoon of butter. Once melted, toss in the chopped onion and cook for 3 to 4 minutes until soft and fragrant. Follow with minced garlic, cooking just long enough (around 30 seconds) to release that incredible aroma without burning it. This combination forms the savory foundation of the chowder’s rich profile.
Step 3: Add Vegetables and Flour
Next, stir in the diced carrots and chopped celery, cooking them for another 3 to 4 minutes so they begin to soften and release their natural sweetness. Sprinkle the flour evenly on top and stir constantly for 1 to 2 minutes — this step is where the chowder thickens to that satisfying creamy texture you love, so don’t skip or rush it.
Step 4: Build the Broth and Simmer Potatoes
Slowly pour in the chicken broth while stirring thoroughly to prevent lumps. Add the diced potatoes, making sure they spread out evenly in the pot. Season liberally with dried thyme, salt, black pepper, and paprika, giving everything a good stir to mix the spices in. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 20 to 25 minutes or until tender when pierced with a fork. This slow simmer allows the potatoes to absorb all the delicious flavors.
Step 5: Bring It All Together
Once the potatoes are perfectly tender, return the cooked sausage to the pot and stir everything together. Pour in the heavy cream and whole milk, stirring gently to combine and heat through. Let the chowder simmer quietly on low for an additional 5 minutes, giving all those rich, creamy flavors a chance to marry beautifully.
Step 6: Taste and Adjust Seasonings
Give your chowder a final taste and adjust the seasonings as needed — sometimes a touch more salt, pepper, or paprika will elevate it just enough to make it irresistible. Then it’s ready to serve and enjoy!
How to Serve Potato and Sausage Chowder Recipe
Garnishes
While this chowder is fabulous on its own, garnishes add a lovely finishing touch. Consider fresh chopped parsley or chives for a burst of color and freshness. A sprinkle of shredded sharp cheddar or crispy bacon bits can add extra texture and indulgence. Drizzle a little extra heavy cream or a dollop of sour cream for creaminess that makes each spoonful divine.
Side Dishes
Potato and Sausage Chowder pairs wonderfully with crusty bread or buttery garlic rolls for dipping up every last bit. A simple side salad with crisp greens and a tangy vinaigrette cuts through the richness perfectly, balancing out the meal. For a heartier feast, steamed green beans or roasted Brussels sprouts bring in some healthy crunch and color.
Creative Ways to Present
For a fun twist, serve this chowder inside a hollowed-out bread bowl — a rustic and charming presentation that’s sure to impress your guests. Alternatively, ladle the chowder over baked potatoes or sweet potatoes for a comforting, loaded meal experience. Garnishing individual servings with a stalk of celery or curly kale chip adds a pop of texture and an elegant touch that elevates this everyday delight.
Make Ahead and Storage
Storing Leftovers
This Potato and Sausage Chowder Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to retain freshness and prevent it from absorbing other odors. When ready to eat, simply reheat on the stove over low heat, stirring occasionally to warm it evenly without curdling the cream.
Freezing
If you want to save this chowder for longer, freezing is a great option. Cool it completely before transferring to a freezer-safe container, leaving some space for expansion. Frozen chowder lasts for up to 2 months. When thawed, you might notice slight separation, but a good stir during reheating will bring it back to creamy perfection.
Reheating
To reheat the chowder, use a gentle simmer on the stove rather than microwaving to maintain the smooth texture. Stir often as it warms to prevent sticking or scorching on the bottom. If it gets too thick during reheating, add a splash of milk or broth to loosen it up and keep the creamy goodness just right.
FAQs
Can I use different types of sausage?
Absolutely! While the recipe works wonderfully with traditional pork sausage, you can experiment with spicy Italian sausage, chicken sausage, or even vegetarian sausage alternatives for a twist on the classic.
Is it possible to make this chowder dairy-free?
Yes! Substitute the heavy cream and whole milk with coconut milk or any unsweetened plant-based milk to create a delicious dairy-free version without sacrificing creaminess.
Can I add other vegetables to this chowder?
Definitely! Feel free to include corn, peas, or even chopped bell peppers to add more color and flavor. Just be sure to adjust cooking times accordingly based on the vegetable’s tenderness.
How thick should the chowder be?
The chowder should be thick enough to coat the back of a spoon but still spoonable. If too thick, thin it out with a bit more broth or milk; if too thin, simmer uncovered to reduce and thicken.
What is the best way to reheat leftovers without separating?
Reheat gently over low heat on the stove, stirring frequently. Avoid boiling, as high heat can cause the cream to separate and ruin the texture.
Final Thoughts
This Potato and Sausage Chowder Recipe is one of those dishes that feels like a trusted friend—always ready to comfort and satisfy with every spoonful. It’s perfect for family dinners, casual gatherings, or whenever you need a little extra warmth in your day. Give it a try; I promise this chowder will become a beloved staple in your kitchen too!
Print
Potato and Sausage Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Potato and Sausage Chowder is a creamy, comforting soup loaded with tender potatoes, savory sausage, and a blend of vegetables. Perfect for chilly days, this chowder combines rich flavors with a smooth, velvety texture created by a mix of heavy cream and whole milk. The use of classic aromatics like onion, garlic, celery, and carrots enhances the depth of flavor, while a blend of spices adds a subtle warmth to every spoonful.
Ingredients
Vegetables
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 2 celery stalks, chopped
Protein
- 1 pound sausage, casing removed
Liquids & Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon butter
Seasonings & Others
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons flour
Instructions
- Heat Pot: Heat a large pot or Dutch oven over medium heat to prepare for cooking.
- Cook Sausage: Add the sausage, breaking it apart with a spoon, and cook until browned and fully cooked through, about 7-10 minutes.
- Remove Sausage: Take the cooked sausage out of the pot and set aside, keeping the rendered fat in the pot for flavor.
- Melt Butter: Add butter to the pot and allow it to melt, coating the bottom evenly.
- Sauté Onion: Add the chopped onion and cook for 3-4 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook Vegetables: Add diced carrots and chopped celery, cooking 3-4 minutes until they start to soften.
- Add Flour: Sprinkle flour over vegetables and stir constantly for 1-2 minutes to eliminate raw flour taste.
- Add Broth: Slowly pour in chicken broth while stirring to avoid lumps.
- Add Potatoes: Add diced potatoes evenly to the pot.
- Season: Add thyme, salt, black pepper, and paprika; stir to combine the spices well.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.
- Return Sausage: Add cooked sausage back to the pot and stir.
- Add Cream and Milk: Stir in heavy cream and whole milk, heating through.
- Final Simmer: Simmer on low for 5 more minutes to blend flavors.
- Adjust Seasoning: Taste and add more salt, pepper, or paprika if needed before serving.
Notes
- Use mild or spicy sausage depending on your flavor preference.
- For a thicker chowder, use less milk or add a bit more flour when cooking the vegetables.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- For a richer flavor, consider using smoked sausage or adding a splash of white wine before adding the broth.
