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Potato and Sausage Chowder

Hearty Potato and Sausage Chowder for Cozy Nights

This Potato and Sausage Chowder is the ultimate comfort food, blending smoky sausage with tender potatoes in a creamy broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 medium Potatoes Provides structure and creaminess; substitute with Yukon Golds for a chunkier texture.
  • 1 pound Sausage Adds savory, smoky depth; consider chicken, turkey, or spicy varieties like chorizo.
  • 1 medium Onion Enhances overall flavor; yellow onion works best but can be replaced with shallots.
  • 3 cloves Garlic Adds aromatic flavor; fresh garlic is recommended for the best taste.
  • 1 cup Carrots Introduces sweetness and color; can be swapped with peas for a different texture.
  • 2 stalks Celery Contributes crunch and flavor; optional if not available.
  • 4 cups Chicken Broth Serves as the base for the chowder; use vegetable broth for a vegetarian option.
For Creamy Texture
  • 1 cup Heavy Cream Offers creaminess and richness; substitute with half-and-half or a dairy-free cream alternative for a lighter option.
  • 1 cup Whole Milk Offers creaminess and richness; substitute with half-and-half or a dairy-free cream alternative for a lighter option.
  • 1 tablespoon Butter Adds richness and aids in sautéing ingredients; use olive oil for a lighter approach.
For Seasoning
  • 1 teaspoon Dried Thyme Infuses herbal notes; fresh thyme can be used as a substitute.
  • 1 teaspoon Salt Enhance flavor complexity; adjust to taste as needed.
  • 1/2 teaspoon Black Pepper Enhance flavor complexity; adjust to taste as needed.
  • 1/2 teaspoon Paprika Enhance flavor complexity; adjust to taste as needed.
For Thickening the Chowder
  • 2 tablespoons Flour Helps thicken the chowder; necessary for creating the roux.

Equipment

  • Large pot
  • Wooden spoon
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by heating a large pot or Dutch oven over medium heat for about 2-3 minutes until hot but not smoking.
  2. Add the sausage to the pot, using a wooden spoon to break it into smaller pieces as it cooks for about 7-10 minutes until golden and crispy.
  3. In the same pot, add a tablespoon of butter, letting it melt over medium heat, then stir in the chopped onion and sauté for 3-4 minutes.
  4. Stir in the minced garlic and cook for an additional 30 seconds, add the diced carrots and chopped celery, sautéing for 3-4 minutes.
  5. Sprinkle the flour over the sautéed vegetables, stirring to coat them evenly and cook for 1-2 minutes.
  6. Gradually pour the chicken broth into the pot, stirring continuously to avoid lumps, and bring to a gentle simmer.
  7. Add the peeled and diced potatoes, sprinkle in dried thyme, salt, pepper, and paprika, and stir gently to combine.
  8. Reduce the heat to low, cover the pot, and let the chowder simmer for 20-25 minutes until the potatoes are tender.
  9. Return the cooked sausage to the pot and allow it to heat through for about 5 minutes.
  10. Mix in the heavy cream and whole milk, stirring well to combine, and allow to simmer for an additional 5 minutes.
  11. Taste the chowder and adjust the seasoning as needed before serving.
  12. Serve the chowder hot, garnished with fresh herbs or shredded cheese and a slice of crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Feel free to switch out sausage for a meat-free option, like mushrooms or lentils. The flavor melds beautifully over time, making leftovers tastier.

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