Potato and Sausage Chowder – A Cozy, Creamy Comfort Soup

When the weather turns chilly, there’s nothing more satisfying than a big bowl of hearty chowder. This Potato and Sausage Chowder is a creamy, soul-warming soup that brings together smoky sausage, tender potatoes, and a velvety broth. It’s the kind of meal that feels like a hug in a bowl—simple, filling, and perfect for family dinners or casual get-togethers.

What I love about this recipe is how easy it is to pull together with basic pantry staples. Potatoes form the creamy base, while sausage adds bold flavor without much effort. The chowder simmers slowly, allowing the ingredients to meld into something truly comforting. It’s rustic, wholesome, and guaranteed to please everyone at the table.

This chowder is also incredibly flexible—you can adjust the thickness, swap in different sausages, or load it with veggies for extra nutrition. Serve it with crusty bread for dipping, and you’ve got a complete meal in under an hour.

If you’ve been looking for a go-to comfort food recipe that’s as easy as it is delicious, this Potato and Sausage Chowder might just become your new favorite. It’s cozy, flavorful, and perfect for both weeknight dinners and lazy Sunday meals.

---

What Makes This Potato and Sausage Chowder Special?

• Hearty and Filling: Packed with potatoes, sausage, and vegetables, this chowder is a complete meal in a bowl.

• Creamy Without Being Heavy: Thanks to the perfect balance of broth and cream, it’s rich but not overwhelming.

• Customizable: Swap sausages, adjust spices, or add extra veggies—this recipe works with what you have.

• One-Pot Wonder: Fewer dishes, easy cleanup, and simple cooking steps.

• Great for Leftovers: The flavors deepen overnight, making it even better the next day.

This chowder isn’t just food—it’s comfort. The smoky sausage infuses the broth, the potatoes give body and creaminess, and the easy method means you’ll have it on the table in under an hour.

---

Ingredient Notes

• Potatoes: Yukon gold or russet potatoes work best. Yukon gold gives a creamier texture, while russets make the soup thicker.

• Sausage: Smoked sausage, kielbasa, or Italian sausage all work. For a spicier kick, use chorizo.

• Onion, Celery, Carrots: The classic soup base for depth of flavor.

• Garlic: Fresh garlic adds warmth—don’t skip it.

• Chicken Broth: Low-sodium broth lets you control the salt.

• Heavy Cream or Half-and-Half: For a creamy finish. Use whole milk if you prefer lighter chowder.

• Seasonings: Thyme, bay leaf, salt, and black pepper give balance. A pinch of smoked paprika adds extra depth.

• Optional Garnishes: Fresh parsley, shredded cheese, or bacon bits.

Substitutions:

• Use turkey sausage for a lighter option.

• Swap potatoes with sweet potatoes for a different flavor profile.

• Non-dairy cream (like coconut cream) makes it dairy-free.

---

How To Make Potato and Sausage Chowder

1. Cook the Sausage: In a large pot or Dutch oven, cook sliced sausage over medium heat until browned (about 5-6 minutes). Remove and set aside.

   • Tip: Browning adds flavor—don’t skip this step.

2. Sauté Vegetables: In the same pot, add onion, celery, and carrots. Cook until softened (5 minutes). Add garlic and cook 1 more minute.

3. Add Potatoes and Broth: Stir in diced potatoes, seasonings, and chicken broth. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender (15-20 minutes).

4. Mash for Creaminess: Lightly mash some of the potatoes with the back of a spoon to thicken the chowder naturally.

5. Add Cream and Sausage: Return the sausage to the pot, then stir in heavy cream. Simmer on low for 5 more minutes.

   • Tip: Don’t let it boil after adding cream—it may curdle.

6. Finish and Serve: Taste, adjust seasoning, and garnish with fresh parsley. Serve hot with bread.

---

Storage Options

• Room Temperature: Keep no longer than 2 hours.

• Refrigeration: Store in an airtight container for up to 3-4 days.

• Freezing: Freeze for up to 2 months. Leave out the cream before freezing and add it when reheating for best texture.

• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it’s too thick.

---

Variations and Substitutions

• Spicy Kick: Use spicy Italian sausage or add red pepper flakes.

• Cheesy Chowder: Stir in shredded cheddar or parmesan before serving.

• Vegetable Boost: Add corn, peas, or spinach for extra nutrients.

• Lighter Version: Use turkey sausage and milk instead of heavy cream.

• Seasonal Twist: Add roasted butternut squash in fall or fresh zucchini in summer.

---

Frequently Asked Questions

1. Can I use raw sausage instead of smoked?
   Yes. Cook raw sausage thoroughly before adding to the soup.

2. Why did my chowder turn too thick?
   It thickens as it cools. Add extra broth when reheating to loosen it.

3. Can I make this ahead of time?
   Absolutely. The flavors get richer after resting overnight. Store in the fridge and reheat before serving.

4. How do I make it dairy-free?
   Swap heavy cream for coconut cream or a cashew-based alternative.

5. What’s the best potato for chowder?
   Yukon golds for creamy texture, russets for thicker chowder.

6. Can I freeze this recipe with cream already added?
   It’s best to freeze without cream and stir it in fresh after reheating.

---

Conclusion

This Potato and Sausage Chowder is the ultimate comfort food—creamy, hearty, and packed with flavor. It’s an easy, one-pot meal that works for busy weeknights or slow weekends. Whether you stick to the classic version or play with variations, this chowder is sure to win a spot in your family’s dinner rotation.

Warm up a bowl, grab some crusty bread, and enjoy the kind of cozy meal that makes you feel right at home. Don’t forget to share your results—I’d love to hear how you made this recipe your own!

---

Print