Potato and Sausage Chowder is a hearty, comforting soup that brings together rustic ingredients in a rich and creamy base. Perfect for chilly days, this dish combines tender potatoes, savory sausage, and a medley of vegetables like onions, celery, and carrots. The result is a warm, satisfying bowl of chowder that feels like a cozy hug from the inside out.
This chowder is inspired by traditional American and European countryside cooking, where simple ingredients are transformed into deeply flavorful meals.
The sausage adds bold seasoning and richness, while the potatoes break down slightly in the broth, thickening the soup naturally. Cream or milk gives it a luscious texture, and herbs like thyme or parsley brighten up the overall flavor.
POTATO AND SAUSAGE CHOWDER
Description
It’s easy to customize—use spicy sausage for a kick, add corn for sweetness, or toss in some kale for a touch of green. Whether served with crusty bread or a simple salad, this dish is an ideal one-pot meal for busy weeknights or weekend gatherings.
Ingredients
Instructions
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Brown the Sausage:
In a large pot or Dutch oven, cook the sausage over medium heat until browned. Break it into crumbles as it cooks. Remove and set aside, leaving a little grease in the pot.
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Sauté Veggies:
In the same pot, melt the butter and sauté the onion for 3–4 minutes until soft. Add garlic and cook another minute.
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Add Potatoes & Broth:
Stir in diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until potatoes are tender.
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Make it Creamy:
Stir in milk, cream, and the cooked sausage. Let it heat through for another 5–10 minutes. If using cheese, stir it in now until melted.
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Season & Serve:
Add salt and pepper to taste. Ladle into bowls and garnish with chopped parsley or green onions.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 15g75%
- Total Carbohydrate 40g14%
- Protein 20g40%
- Calcium 150 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Potato and Sausage Chowder – Tips, Tricks & Serving Ideas
Potato and sausage chowder is a hearty, comforting dish perfect for cooler months, but delicious any time of year. Creamy, rich, and packed with savory sausage and tender potatoes, this chowder can be both a weeknight staple and a showstopper for gatherings.
Here are the best tips and tricks to help you make a stellar batch every time:
Tips for the Best Chowder:
- Choose the Right Sausage:
Use a flavorful sausage like smoked kielbasa, spicy andouille, or Italian sausage depending on your flavor preference. For extra flavor, brown the sausage well to create a delicious fond at the bottom of the pot—this adds depth to the chowder. - Potato Varieties Matter:
Waxy potatoes like Yukon Golds or red potatoes hold their shape better in soups. Russets will break down more and create a thicker texture. You can even mix both for a great balance of creamy and chunky. - Layer the Flavors:
Start by sautéing onions, celery, and garlic in butter or the sausage drippings to build a flavorful base. Add herbs like thyme, rosemary, or bay leaf early in the cooking process to infuse the broth. - Thicken Naturally:
If you want a naturally thicker chowder, mash a few potatoes in the pot once they’re tender. Alternatively, a little flour or cornstarch slurry can help thicken it without heavy cream overload. - Cream Wisely:
Add heavy cream, half-and-half, or whole milk at the end to avoid curdling. Let it warm through gently without boiling. - Boost with Broth:
Use low-sodium chicken broth or stock as your base. This keeps the chowder rich but not overly salty—especially important if your sausage is seasoned.
Flavor-Boosting Tricks:
- Cheese It Up: Stir in shredded sharp cheddar or a mix of cheeses right before serving for a cheesy twist.
- Smoky Additions: A dash of smoked paprika or a few drops of liquid smoke add deep, campfire-style flavor.
- Heat It Up: For a spicier chowder, include red pepper flakes or use hot sausage.
- Veggie Boost: Corn, kale, or spinach can be added for color, texture, and nutrition.
Serving Ideas & Garnishes:
- Serve hot with crusty bread, buttermilk biscuits, or a grilled cheese sandwich on the side.
- Top with chopped fresh parsley, green onions, or chives for brightness.
- Add a sprinkle of bacon bits or shredded cheddar on top for extra richness.
- Want a crowd-pleaser? Serve in a bread bowl at parties or family dinners.
Servings & Storage:
- This recipe typically yields 4–6 servings, depending on portion size.
- It keeps well in the fridge for up to 4 days, and the flavors get even better overnight.
- Freeze in airtight containers (skip the cream until reheating for best results) for up to 2 months.
Let me know if you want a printable recipe card or a version with specific ingredients like turkey sausage or dairy-free!
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Frequently Asked Questions
Can I use any type of sausage in this chowder?
Yes! Potato and sausage chowder is flexible and works with a variety of sausages.
Smoked sausage, Italian sausage (mild or spicy), or even chorizo can be used depending on the flavor profile you’re going for. Smoked sausage adds a hearty, savory note, while spicy sausage gives the chowder a nice kick.
If using raw sausage (like ground Italian sausage), be sure to cook it thoroughly before adding it to the chowder.
How can I make this chowder creamy without using heavy cream?
If you're looking for a lighter version, you can substitute half-and-half, whole milk, or even evaporated milk instead of heavy cream.
For a dairy-free option, unsweetened coconut milk or oat milk can work, though the flavor may slightly change. Another trick: mash a portion of the potatoes in the pot to naturally thicken the chowder without added cream.
How long does Potato and Sausage Chowder last in the fridge, and can I freeze it?
Stored in an airtight container, the chowder will last 3–4 days in the fridge. To freeze it, let the chowder cool completely, then store it in freezer-safe containers for up to 2 months.
However, keep in mind that creamy soups may slightly separate when thawed. Stir well while reheating, and consider adding a splash of milk or broth to restore its creamy texture.
