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

Scale

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

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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.