When the air turns crisp and the evenings call for something warm and comforting, nothing satisfies quite like a bowl of Potato and Sausage Chowder. Creamy, rich, and deeply flavorful, this hearty soup blends smoky sausage, tender potatoes, and a velvety broth into pure comfort. Whether you’re feeding the family, cooking for a cozy dinner night, or looking for a meal that warms you from the inside out, this chowder is the kind of dish that feels like home.
This recipe captures the best of rustic home cooking — simple ingredients, easy preparation, and an unbeatable taste that’s both nostalgic and deeply satisfying. In this article, you’ll find everything you need to make the perfect Potato and Sausage Chowder, from step-by-step directions and expert tips to storage advice, serving ideas, and creative variations.
What Is Potato and Sausage Chowder?
Potato and Sausage Chowder is a creamy soup traditionally made with a flavorful base of potatoes, onions, garlic, and smoked sausage simmered in a rich broth. The word chowder comes from the French term “chaudière,” meaning a pot used for cooking hearty stews. Over time, this dish has become a staple in American kitchens — especially during cold months when you crave something filling yet easy to make.
Unlike thin soups, chowder is thick, luscious, and layered with texture. The potatoes break down slightly to create a naturally creamy consistency, while the sausage infuses the broth with a deep, smoky flavor. Add a splash of cream at the end, and you’ve got the kind of meal that feels indulgent but remains refreshingly simple.
Why You’ll Love This Recipe
- Comfort in a bowl: Creamy, smoky, and perfectly balanced.
- One-pot magic: Everything cooks in a single pot — less mess, more flavor.
- Customizable: Works with chicken sausage, spicy links, or even plant-based sausage.
- Meal-prep friendly: Stores beautifully and tastes even better the next day.
- Perfect for all seasons: Light enough for spring but cozy enough for winter.
Ingredients You’ll Need
Here’s everything you’ll need to make this comforting chowder. Most ingredients are simple pantry staples that come together effortlessly.
Main Ingredients
- 1 lb (450g) smoked sausage, sliced into rounds
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet are ideal)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- ½ tsp smoked paprika
- ½ tsp dried thyme
- Salt and pepper, to taste
- 1 cup (120g) shredded cheddar cheese (optional, for extra richness)
- Fresh parsley, chopped for garnish
Optional Add-Ins
- 1 cup diced carrots
- 1 cup frozen corn or peas
- 1 stalk celery, chopped
- ¼ tsp chili flakes for mild heat
Equipment You’ll Need
- Large pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Ladle for serving
Step-by-Step Directions
Step 1: Cook the Sausage
Start by heating a large pot or Dutch oven over medium heat. Add the sausage slices and cook until they’re golden brown and slightly crisp on the edges. This step builds the foundation of flavor — the rendered fat from the sausage adds depth to the chowder.
Once browned, transfer the sausage to a plate and set it aside. Leave a tablespoon of the drippings in the pot for the next step.
Step 2: Sauté the Aromatics
In the same pot, melt the butter. Add the finely chopped onion and minced garlic. Sauté for about 3 minutes, until the onion becomes translucent and fragrant. This step forms the savory base that ties all flavors together.
Step 3: Create a Roux
Sprinkle the flour over the onions and garlic, stirring constantly to avoid lumps. Cook for 1–2 minutes until the mixture forms a golden paste. This roux will help thicken the chowder naturally without needing cornstarch or extra cream.
Step 4: Add the Broth and Potatoes
Slowly pour in the chicken broth while whisking to ensure a smooth consistency. Add the diced potatoes, smoked paprika, and thyme. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until the potatoes are tender and easily pierced with a fork.
Step 5: Add Cream and Sausage
Once the potatoes are cooked, stir in the heavy cream and return the cooked sausage to the pot. Let the chowder simmer uncovered for about 5 more minutes, allowing the flavors to meld beautifully.
Step 6: Season and Serve
Taste the chowder and adjust the seasoning with salt and pepper. If you’re adding cheese, stir it in at this stage until melted and smooth.
Ladle the chowder into warm bowls, top with freshly chopped parsley, and serve immediately with crusty bread or buttery biscuits.
Cooking Tips for the Perfect Chowder
1. Choose the Right Potatoes
Yukon Golds are slightly waxy and hold their shape, giving the chowder a creamy texture without turning mushy. Russets work if you prefer a thicker soup since they break down more easily.
2. Build Flavor in Layers
Sautéing the sausage first is crucial — it develops a smoky flavor base that elevates the entire dish. Don’t rush this step.
3. Adjust Creaminess
If you like your chowder thicker, mash a few of the potatoes in the pot before adding cream. For a lighter version, replace heavy cream with half-and-half or evaporated milk.
4. Add Cheese Carefully
Add cheese off the heat to prevent curdling or grainy texture. Stir gently until melted and creamy.
5. Let It Rest
Like many soups and stews, chowder tastes even better the next day as the flavors meld.
Serving Suggestions
This chowder pairs wonderfully with a variety of sides and accompaniments. Try these ideas:
- Crusty bread or baguette: Perfect for dipping and soaking up every drop.
- Garlic knots or biscuits: Add a warm, buttery contrast.
- Fresh green salad: Light and refreshing alongside the richness.
- Roasted vegetables: Broccoli, carrots, or Brussels sprouts balance the creaminess.
For a complete winter dinner, serve the chowder with a side of apple slaw or corn muffins and finish the meal with a simple dessert like vanilla pudding or cheesecake bars.
Storage & Reheating
Storing
Allow the chowder to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.
Reheating
Warm on the stovetop over low heat, stirring occasionally. If the chowder thickens too much, add a splash of milk or broth to loosen it.
Freezing
You can freeze this chowder, but note that the potatoes may change texture slightly after thawing. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Substitutions & Variations
1. Gluten-Free
Use cornstarch or a gluten-free flour blend instead of all-purpose flour.
2. Dairy-Free or Vegan
Swap the sausage for plant-based sausage, use vegetable broth, and replace the cream with coconut milk or cashew cream.
3. Extra Veggie Boost
Add carrots, celery, or corn for added sweetness and texture.
4. Spicy Twist
Use spicy Italian sausage or add a dash of hot sauce or crushed red pepper.
5. Bacon Lover’s Version
Crisp a few slices of bacon and crumble them on top before serving. The smoky crunch complements the chowder perfectly.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Protein | 14g |
| Carbohydrates | 24g |
| Fat | 25g |
| Fiber | 2g |
| Sugar | 3g |
Note: Nutritional values are approximate and may vary depending on ingredients used.
FAQs
Can I use a different type of sausage?
Absolutely! Kielbasa, Italian, or turkey sausage all work well. Choose smoked varieties for the best flavor depth.
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day. Store in the fridge and reheat gently before serving.
Can I make it without cream?
You can substitute half-and-half, milk, or evaporated milk for a lighter version. For non-dairy options, coconut milk adds richness without heaviness.
Can I freeze Potato and Sausage Chowder?
Yes, though the potatoes may soften more after thawing. Freeze for up to two months and reheat gently.
How can I make it thicker?
Mash some potatoes or let it simmer uncovered for a few extra minutes to reduce the liquid.
What’s the best garnish?
Chopped parsley, chives, or even crispy bacon bits make great finishing touches.
Expert Tips
- Taste as you go: Adjust salt and pepper at each stage for a well-balanced flavor.
- Use fresh herbs if available: Thyme and parsley add brightness.
- Double the batch: This chowder freezes beautifully — perfect for meal prep.
- Serve in bread bowls: For an impressive presentation, ladle chowder into hollowed-out crusty bread loaves.
- Balance textures: Leave some potato chunks whole and mash others for the best consistency.
Common Mistakes to Avoid
- Boiling after adding cream: It can cause separation — keep the heat low.
- Skipping the roux: This step ensures smooth, thick chowder.
- Adding cheese too early: Always melt cheese at the end off-heat.
- Over-salting: Remember that sausage already contains salt. Season gradually.
Creative Serving Ideas
- Chowder Bread Bowl Bar: Set up a DIY chowder station for guests — serve the soup in mini bread bowls with toppings like cheese, scallions, and bacon bits.
- Potato and Sausage Chowder with a Twist: Add sweet corn or diced bell peppers for a colorful version.
- Smoky Cajun Chowder: Use Cajun-spiced sausage and a pinch of cayenne for bold Southern flavor.
Pairing Ideas
Pair this chowder with:
- Crusty garlic bread or herb focaccia
- Side Caesar salad
- Grilled cheese sandwich
- Chilled apple cider or white wine
Health Benefits
While this chowder is indulgent, it also provides comfort with nutritional balance when enjoyed mindfully:
- Potatoes offer potassium and vitamin C.
- Sausage adds protein and iron.
- Garlic and onion provide antioxidants.
- Cream delivers satisfying richness — making it filling with smaller portions.
Make-Ahead and Meal-Prep Tips
- Cook sausage and chop veggies in advance. Store separately in the fridge.
- Assemble just before cooking. This saves time and keeps flavors fresh.
- Portion into jars or containers for ready-to-heat lunches.
This recipe scales easily — double it for family gatherings or meal-prep sessions.
Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Chowder too thin | Not enough roux or simmering time | Mash some potatoes or simmer longer |
| Too thick | Excess evaporation | Add warm broth or milk |
| Grainy texture | Cheese added over high heat | Remove from heat before stirring in cheese |
| Bland taste | Under-seasoned | Add salt, pepper, and a squeeze of lemon juice to balance flavors |
Homemade vs. Restaurant Chowder
While restaurant chowders can be delicious, homemade versions offer unmatched freshness and customization. You control the ingredients, sodium, and texture. Plus, nothing beats the aroma of simmering chowder filling your kitchen on a cold evening.
A Cozy Tradition
Many families enjoy chowder as part of winter traditions. A simmering pot on the stove, the scent of butter and sausage, and the warmth of shared meals — these simple joys make this recipe timeless. Every spoonful connects you to that comforting feeling of being home, even on the busiest days.
Final Thoughts
Potato and Sausage Chowder isn’t just a meal — it’s comfort embodied in a bowl. Its creamy base, tender potatoes, and smoky sausage come together in harmony, proving that simple ingredients can create extraordinary results.
So next time you crave warmth and satisfaction, skip the takeout. Grab your pot, slice some sausage, and let your kitchen fill with the irresistible aroma of homemade chowder. You’ll be surprised how quickly this becomes a family favorite.
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