You know those nights? The ones where the weather is just *perfect* for staying in, maybe a little chilly, maybe a little drizzly, and all you crave is something warm, hearty, and utterly soul-satisfying? That’s exactly when this potato sausage chowder comes to my rescue. It’s the kind of dish that feels like a warm hug in a bowl, and honestly, it’s become my absolute favorite when I need a dependable, crowd-pleasing meal without spending hours in the kitchen. Forget those bland, watery soups you might be thinking of; this is a rich, creamy dream that’s surprisingly simple to whip up. It reminds me a bit of my grandma’s famous stew, but with a delightful smoky kick from the sausage that takes it to a whole new level. If you’re anything like me and adore a good, substantial chowder, then you’re going to adore this potato sausage chowder. It’s truly a lifesaver for busy weeknights, and my family devours it every single time.
Thank you for reading this post, don't forget to subscribe!What is potato sausage?
So, what exactly is this magical concoction? At its heart, potato sausage chowder is a creamy, comforting soup packed with tender potatoes, savory sausage, and a medley of delicious veggies, all simmered in a rich, flavorful broth. Think of it as the ultimate cozy meal, designed to warm you from the inside out. The “chowder” part means it’s typically thicker and richer than a standard soup, often thanks to dairy like milk or cream, and sometimes a bit of flour or cornstarch to give it that luxurious body. The “potato sausage” tells you the starring roles these two incredible ingredients play. It’s not fancy, it’s not complicated, but it’s deeply satisfying. It’s the kind of dish that feels like a hug in a bowl, comforting and familiar, yet exciting enough with that burst of smoky sausage flavor that keeps you coming back for more. It’s basically pure comfort food, elevated just enough to feel special, but still wonderfully down-to-earth.
Why you’ll love this recipe?
There are so many reasons why this potato sausage chowder has earned a permanent spot in my recipe rotation, and I just know you’re going to fall in love with it too! First off, let’s talk about that flavor explosion. The combination of smoky, savory sausage with the creamy, comforting potatoes is just *divine*. Each spoonful is a perfect balance of richness and heartiness. Then there’s the sheer simplicity of it all. Honestly, I’ve made this on nights when I barely had an hour to spare, and it still turned out spectacularly. It uses ingredients that are readily available at pretty much any grocery store, which is always a huge plus in my book. No weird specialty items needed! And speaking of budget-friendliness, this recipe is fantastic for feeding a crowd without breaking the bank. Potatoes and sausage are pretty economical staples. Beyond the taste and ease, this chowder is incredibly versatile. I’ll often toss in whatever leftover veggies I have hanging around – a bit of corn, some peas, maybe some spinach that needs using up. It also makes for a fantastic base for other flavor profiles; you can easily adjust the herbs and spices to suit your mood. What I love most, though, is how consistently good it is. I’ve made this countless times, and it never, ever fails to impress. It’s way better than any store-bought soup, and honestly, it rivals some of the best restaurant versions I’ve tried. It’s the kind of meal that makes your house smell amazing and brings everyone to the kitchen, eager for a taste.
How do I make potato sausage chowder?
Quick Overview
Making this potato sausage chowder is surprisingly straightforward! You’ll start by browning your sausage and sautéing some aromatic vegetables. Then, you’ll add your potatoes and broth, letting them simmer until tender. Finally, a touch of cream or milk makes it wonderfully creamy. The whole process involves simple steps that build flavor beautifully, making it incredibly achievable even if you’re not a seasoned chef. It’s all about layering those delicious ingredients to create a truly comforting and satisfying meal.
Ingredients
For the Base:
1 tablespoon olive oil. 1 tablespoon olive oil. 1 tablespoon olive oil. 1 tablespoon olive oil. 1 tablespoon olive oil. 1 tablespoon olive oil. 1
1 pound fully cooked smoked sausage (like kielbasa or andouille), sliced into ½-inch rounds
1 large yellow onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
8 cups chicken broth (low sodium is great so you can control the salt)
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4-5 medium potatoes)
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and freshly ground black pepper to taste
For Creaminess:
1 ½ cups milk (whole milk or half-and-half for extra richness, but 2% works too!)
2 tablespoons all-purpose flour (optional, for a thicker chowder)
“The potato sausage chowder turned out amazing. My kids asked for seconds. Saving this one!”
For Garnish (optional but highly recommended!):
Fresh parsley, chopped
Extra black pepper
Crusty bread for dipping
Step-by-Step Instructions
Step 1: Brown the Sausage and Sauté Aromatics
Grab a large Dutch oven or heavy-bottomed pot and heat the olive oil over medium-high heat. Add your sliced sausage and cook until it’s nicely browned and a little crispy around the edges. This step is crucial for developing that deep, smoky flavor! Once browned, use a slotted spoon to remove the sausage from the pot and set it aside, leaving the rendered fat in the pot. Add your chopped onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Don’t rush this – you want them tender and slightly sweet. Stir in the minced garlic and cook for another minute until fragrant. Trust me, the smell at this point is already heavenly!
Step 2: Add Broth and Potatoes
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot – that’s pure flavor! Add the cubed potatoes, dried thyme, and dried rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender. You want them cooked through but not falling apart. While this is simmering, you can go back to the sautéed veggies and sausage. I sometimes add the sausage back in here, or I wait until closer to the end so it doesn’t get too soft. Your call!
Step 3: Thicken and Creamify
Once the potatoes are tender, it’s time to make it creamy. If you want a thicker chowder, whisk the flour into the milk in a small bowl until smooth. This is called a slurry and it helps prevent lumps. Gradually pour the milk (or milk/flour mixture) into the pot, stirring constantly. If you didn’t use flour, just pour in the milk. Continue to cook over medium-low heat, stirring, until the chowder has thickened slightly. Don’t let it boil vigorously after adding the milk, or it can curdle. Season generously with salt and freshly ground black pepper to your taste. Remember, sausage can be salty, so taste as you go!
Step 4: Combine and Heat Through
Now, stir the browned sausage back into the chowder. Let everything simmer gently for another 5-10 minutes to allow the flavors to meld beautifully and ensure the sausage is heated through. This is also a good time to add any extra veggies you might be using, like frozen corn or peas. Just cook them until they’re tender.
Step 5: Rest and Serve
Once everything is heated through and perfectly seasoned, turn off the heat. Letting the chowder rest for about 10-15 minutes before serving really allows the flavors to deepen and the chowder to thicken just a bit more. Ladle the hot potato sausage chowder into bowls. Garnish with a sprinkle of fresh chopped parsley and an extra grind of black pepper if you like. Oh, and don’t forget a good slice of crusty bread for dipping – it’s practically mandatory!
Step 6: Slice and Serve
Ladle the hot potato sausage chowder into deep bowls. A generous sprinkle of fresh parsley adds a pop of color and freshness, and a few extra grinds of black pepper give it a little zing. This chowder is best served piping hot. Serve it with plenty of crusty bread for dipping – that’s non-negotiable in my house!
“Made the potato sausage chowder tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
This potato sausage chowder is so hearty and complete on its own, but there are always ways to elevate the meal! For a classic breakfast, I love pairing it with a perfectly poached egg right on top. The runny yolk just melds into the chowder, making it even richer. A side of crispy bacon is never a bad idea, either! For brunch, I’ll often serve it alongside a light, fresh salad with a tangy vinaigrette to cut through the richness. Think a simple arugula or mixed greens salad. If you’re feeling fancy, a sprinkle of chives or a dollop of sour cream can make it feel extra special. As a dessert, well, this chowder *is* the main event! But if you need something sweet after, a small fruit tart or a simple bowl of berries and cream would be lovely. For cozy, casual snacks, it’s all about the bread. A warm baguette, some garlic bread, or even some cheesy biscuits are absolute perfection. My family often asks for this on movie nights, and we just serve big bowls with plenty of bread for dipping and maybe some crunchy tortilla chips if we’re feeling adventurous!
Top Tips for Perfecting Your Potato Sausage Chowder
I’ve made this potato sausage chowder more times than I can count, and through all those pots, I’ve picked up a few tricks that I think make a big difference. First off, for the potatoes, Yukon Golds are my absolute favorite. They have a creamy texture and a slightly buttery flavor that just melts into the chowder beautifully. When you cut them, try to keep the cubes relatively uniform so they cook evenly. If you’re using russets, be a little more careful they don’t get too mushy; you might want to reduce the simmering time slightly. When it comes to the sausage, don’t skip browning it properly! That caramelization on the edges is where all the deep, smoky flavor comes from. I usually use a good quality kielbasa or a smoked andouille for an extra kick. If you don’t want it too spicy, stick with kielbasa. For the veggies – onion, celery, and carrot – I like to dice them fairly small so they cook down nicely and integrate into the chowder. I’ve tried just throwing everything in at once, and trust me, sautéing them first really builds a more complex flavor base. When you add the milk for creaminess, make sure your heat is on medium-low and stir constantly. If you’re using the flour trick to thicken, whisk it into the *cold* milk first to prevent lumps. I’ve learned that the hard way! Also, don’t be afraid to adjust the seasonings. Taste, taste, taste! The saltiness of the sausage can vary, so start with a little salt and pepper and add more as needed. If you find it’s not creamy enough for your liking, you can always whisk in a bit more milk or even a dollop of sour cream or cream cheese right at the end for extra richness. I’ve experimented with different broths too – chicken is my go-to, but a good quality vegetable broth can work for a vegetarian version (just omit the sausage, of course!). Sometimes I’ll add a bay leaf while it simmers for extra depth, just remember to take it out before serving. And a little secret? A tiny pinch of nutmeg can really enhance the creamy flavors. You won’t taste it, but it makes a difference!
Storing and Reheating Tips
One of the best things about this potato sausage chowder is how well it keeps! If you find yourself with leftovers (which is rare in my house!), you can store them at room temperature for up to two hours. After that, it’s best to get it into the refrigerator. Make sure to let it cool down a bit before putting it in an airtight container. It will stay good in the fridge for about 3 to 4 days. When you’re ready to reheat, gently warm it up on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of milk or broth if it’s become too thick during storage. I usually avoid microwaving it as it can sometimes make the potatoes a bit gummy, but if you must, heat it in short bursts, stirring between each. You can also freeze this chowder! Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It should be good in the freezer for up to 2-3 months. When you’re ready to thaw, simply move it from the freezer to the refrigerator overnight. Reheat as you would refrigerated leftovers. The glaze is best added right before serving, so if you’re storing for a while, hold off on garnishes until you’re ready to eat.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite potato sausage chowder! It’s the kind of dish that brings people together, warms your soul, and makes even the most chaotic day feel a little more manageable. I truly believe that good food doesn’t need to be complicated, and this chowder is proof of that. It’s rich, comforting, packed with flavor, and incredibly satisfying. I hope you give it a try and that it becomes a beloved part of your meal rotation, just like it has in mine. If you love comforting, hearty soups, you might also want to check out my creamy tomato basil soup or my hearty lentil soup – they’re also big family favorites! I can’t wait to hear what you think of this potato sausage chowder, and I’d be thrilled if you shared your own twists or favorite garnishes in the comments below. Happy cooking, and enjoy every cozy spoonful!
Potato Sausage Chowder
Ingredients
Main Ingredients
- 0.5 pound Italian sausage casings removed
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 2 pounds potatoes peeled and cubed
- 1.5 cups heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.33 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is softened, about 5-7 minutes.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream, salt, and pepper. Heat through but do not boil.
- Ladle the chowder into bowls and garnish with fresh chopped parsley.
