There’s something undeniably satisfying about simmering together chunks of tender potatoes and savory sausage in a bubbling pot. This Potato and Sausage Chowder is the ultimate comfort food, marrying creamy textures with just the right amount of spice for those chilly evenings when you crave a hug in a bowl. With simple pantry staples—potatoes, sausage, onion, garlic, and a swirl of heavy cream—you’ll transform ordinary ingredients into a creamy soup that feels indulgent yet approachable. Whether you’re a seasoned home cook or searching for an easy recipe to impress friends, this chowder has your back. It comes together in about 45 minutes (15 minutes prep, 30 minutes cooking, plus a quick 5-minute rest), delivering roughly 450 calories per serving of pure, homey goodness.
As a beginner-friendly dish, this chowder fits perfectly into lunch or dinner plans, and it’s flexible enough to adapt to whatever you have on hand. Crusty bread, a crisp side salad, or even some roasted veggies turn it into a full-on feast. The mild smoky notes of the sausage play off the earthy potatoes, while sharp cheddar cheese brings a welcoming bite, all enveloped in a velvety broth made from chicken stock and cream. Every spoonful is a cozy invitation to slow down and savor simple pleasures. Pull out your happiest spoon, gather loved ones around the table, and let this creamy potato soup remind you why home cooking truly warms the soul.
KEY INGREDIENTS IN POTATO AND SAUSAGE CHOWDER
Before diving into the step-by-step, let’s talk about the stars of our show. Every ingredient in this Potato and Sausage Chowder plays a vital role, from building layers of flavor to creating that luscious, velvety finish. Here’s what you need to gather before heating up the stove:
- Sausage
Provides a robust, savory backbone. Whether you opt for spicy or mild, the fat renders out, infusing the broth with meaty richness and a hint of smoky flavor.
- Potatoes
The canvas for our creamy soup. Diced into bite-size pieces, they cook until soft, then some are mashed to thicken the chowder naturally.
- Onion
Adds sweet, aromatic depth. When sautéed until translucent, it forms a flavorful base that complements the sausage and potatoes.
- Garlic
Offers a punch of warmth and subtle heat. Minced garlic dissolves into the broth, rounding out the savory profile without overpowering.
- Chicken Broth
Creates the body of the soup, delivering a light, savory liquid that envelops every ingredient and carries their flavors.
- Heavy Cream
Brings decadent creaminess. Stirring this in at the end makes the chowder irresistibly silky and rich.
- Cheddar Cheese
Melts into gooey pockets of flavor, adding sharpness and a gorgeous orange hue to each spoonful.
- Olive Oil
Used for sautéing, this helps brown the sausage and cook the vegetables without sticking while contributing a mild fruity note.
- Salt and Pepper
Essential seasonings to taste, balancing flavors and enhancing the natural tastes of each ingredient.
- Fresh Parsley
Sprinkled on top for a bright, herbaceous finish that cuts through the creaminess.
- Red Pepper Flakes (Optional)
A dash of heat for anyone craving an extra kick, stirred in at the end for layered spiciness.
HOW TO MAKE POTATO AND SAUSAGE CHOWDER
Get ready for a hands-on, gratifying cooking experience. This section will guide you through each step to build flavor from the bottom up and ensure your chowder turns out creamy, hearty, and full of character.
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned and cooked through, stirring occasionally. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat behind.
2. In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes, stirring now and then. Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to let it brown too much.
3. Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender throughout, approximately 15–20 minutes.
4. Remove the lid and take a potato masher to lightly mash some of the potatoes against the side of the pot. This creates a thicker, creamier texture while still leaving plenty of chunks for bite-sized morsels.
5. Stir the reserved sausage back into the pot, then pour in the heavy cream and add the shredded cheddar cheese. Heat over low heat, stirring gently, until the cheese is fully melted and the chowder is warmed through without reaching a boil.
6. Season with salt and pepper to taste. If you love a spicy bite, sprinkle in the red pepper flakes and stir to distribute evenly.
7. Ladle the chowder into bowls and garnish with the fresh parsley for a burst of color and freshness.
SERVING SUGGESTIONS FOR POTATO AND SAUSAGE CHOWDER
Before you dig in, let’s talk about how to turn this hearty blend into an unforgettable meal. Serving is all about pairing textures and flavors to elevate your dining experience. Whether you’re hosting friends or savoring a solo bowl, these suggestions will bring out the best in your chowder:
- Serve in bread bowls made from hollowed-out sourdough or ciabatta loaves. The crispy crust holds up beautifully against the creamy soup, and each forkful mixed with torn bread is pure comfort.
- Top with crispy bacon bits and a sprinkle of extra cheddar. The salty crunch contrasts the silky chowder, adding smoky depth and a satisfying texture.
- Offer a side of pickled vegetables or tangy slaw. The bright acidity cuts through the richness of the creamy soup and refreshes your palate between bites.
- Pair with a light-bodied white wine like Sauvignon Blanc or a crisp apple cider. Their gentle acidity and fruit undertones complement the savory sausage and creamy base.
HOW TO STORE POTATO AND SAUSAGE CHOWDER
If you’re lucky enough to have leftovers, it’s worth preserving that creamy goodness for later. Proper storage maintains the chowder’s texture and flavor, so you can enjoy it again without a soggy or separated outcome. Here’s how to keep your soup at its best:
- Refrigerate in airtight containers within two hours of cooking. Let the chowder cool slightly before transferring so condensation doesn’t water it down. Properly sealed, it will stay fresh for up to 3 days.
- Freeze for longer storage by portioning chowder into freezer-safe bags or containers. Press out excess air to prevent freezer burn. Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Gently warm on the stove over low heat, stirring occasionally until fully heated through. Add a splash of chicken broth or cream if it thickens too much.
- Avoid microwaving straight from frozen, as uneven heating can create hot spots and cold pockets. Slow, gentle reheating preserves that creamy consistency you love.
CONCLUSION
This Potato and Sausage Chowder has carried us on a journey from simple ingredients to an unforgettable, comforting bowl of goodness. We’ve explored every step—from sizzling sausage to mashing tender potatoes—to craft a creamy soup that’s equal parts hearty and heartwarming. With just a handful of pantry staples and a few fresh touches, you’ve created a dish perfect for beginner cooks and chowder aficionados alike. Remember, this recipe is versatile: swap in turkey or vegetarian sausage, stir in sweet corn or carrots for extra texture, or whisk up a roux to thicken even more. You can print this article and save it for future cozy nights in the kitchen or lunch meal prep, and don’t forget that a handy FAQ awaits below should you need even more tips on making this recipe shine.
I’d love to hear how your chowder turned out! If you have questions about ingredient swaps, cooking times, or simply want to share your favorite serving twist, leave a comment or drop your feedback below. Your insights help fellow home cooks discover new comfort-food triumphs—so let’s keep this delicious conversation going. Whether you’re warming up with a bowl yourself or dishing it out to family and friends, here’s to many cozy spoonfuls of creamy, savory bliss.
Potato and Sausage Chowder
Description
This chowder combines creamy potatoes and savory sausage, creating a deliciously warm bowl that's perfect for any occasion. It's a satisfying meal in itself!
Ingredients
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
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In the same pot, add the onions and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.
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Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, approximately 15-20 minutes.
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Use a potato masher to lightly mash some of the potatoes in the pot to thicken the chowder slightly, leaving plenty of chunks for texture.
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Stir in the cooked sausage, heavy cream, and cheddar cheese. Heat the chowder over low until the cheese is melted and everything is warmed through.
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Season the chowder with salt and pepper to taste, and add red pepper flakes if using for added spiciness.
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Serve hot, garnished with fresh parsley.
Note
- You can substitute turkey or vegetarian sausage for a lighter or meatless variation.
- Adding corn or carrots can increase the sweetness and texture of the chowder.
- For a thicker chowder, consider using a roux made with butter and flour.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- This chowder pairs wonderfully with crusty bread for a complete meal.
