Potato and Sausage Chowder

The heartiness of this chowder comes from the rich, smoky sausage that marries perfectly with the creamy texture of the potatoes. As it simmers on the stove, the aroma fills the entire kitchen, making it almost impossible not to take a little sneak peek of the bubbling pot. The sausage adds such a depth of flavor that balances out the mildness of the potatoes, while the cream and broth create a velvety base that comforts with each spoonful. There’s something so satisfying about the contrast of textures—the tender potatoes, the slightly crisp sausage bits, and the occasional burst of sweetness from the onions and garlic.

I’ve made this chowder on a chilly evening when nothing sounds better than a warm bowl of comfort, and every time, it’s met with a chorus of “Wow!” from family and friends. It’s the kind of dish that brings people together, perfect for gathering around the table and chatting over a cozy meal. A sprinkle of fresh herbs or a few shreds of cheese on top gives it that extra touch that feels like a small reward after a day well spent in the kitchen. Every spoonful brings back memories of colder nights, but also reminds me of how food can warm not just your body but your soul.

Key Ingredients for Potato and Sausage Chowder

When it comes to making a hearty potato and sausage chowder, the ingredients are simple yet essential in creating the deep flavors and comforting texture we crave. Each one brings something special to the table, and when combined, they turn this dish into something truly irresistible. Here’s a breakdown of the key ingredients that make this chowder so comforting:

• Smoked Sausage
  The smoky, savory flavor of the sausage is the star of the show. It adds both richness and a touch of heat that balances the mildness of the potatoes. The little crispy bits of sausage in each spoonful are a delightful surprise.
• Russet Potatoes
  The creamy texture of the russet potatoes is what gives this chowder its heartiness. When they soften during cooking, they break down slightly, thickening the broth while maintaining just enough chunkiness to create contrast.
• Onion
  Onions bring a natural sweetness and depth to the chowder. When sautéed, they soften and release a fragrant aroma, adding to the overall warmth and complexity of the dish.
• Garlic
  Garlic is one of those ingredients that really elevates the flavor profile. It adds an aromatic, savory kick that rounds out the other flavors without overpowering them.
• Chicken Broth
  The chicken broth serves as the base of the chowder, creating a savory liquid that ties everything together. It’s the perfect foundation for all the flavors to meld into one comforting soup.
• Heavy Cream
  For that velvety, rich texture that makes this chowder so indulgent, heavy cream is the secret ingredient. It adds creaminess without being too heavy, balancing out the savory flavors with a smooth, luscious finish.
• Butter
  Butter helps to sauté the onions and garlic, infusing them with a rich, golden flavor. It also contributes to the chowder’s overall richness, making each spoonful extra satisfying.
• Fresh Thyme
  Thyme brings a subtle earthiness to the dish. Its herbal notes perfectly complement the creamy base, sausage, and potatoes, creating a well-rounded flavor profile.
• Salt and Pepper
  Simple, yet essential. Salt enhances the natural flavors of the ingredients, while pepper adds a gentle heat that brightens the entire dish. Together, they help bring everything into balance.

How to Make Potato and Sausage Chowder

Serving Suggestions for Potato and Sausage Chowder

• Crusty Bread on the Side
  There’s nothing quite like dipping a thick slice of warm, crusty bread into a bowl of chowder. The crispy edges and soft center make the perfect contrast to the creamy, hearty soup. Whether you choose a rustic baguette or a buttery dinner roll, the bread helps soak up all the delicious broth. It’s a simple, satisfying addition that’ll leave you wanting just one more bite.
• A Fresh, Crisp Salad
  To balance out the richness of the chowder, serve it with a fresh, zesty salad. Something light, like a mixed greens salad with a tangy vinaigrette, provides a refreshing contrast to the creamy, smoky chowder. A few crunchy toppings, like toasted nuts or seeds, can add some texture and make the salad feel like its own little treat.
• Topped with Crispy Bacon
  For an extra touch of indulgence, crumble some crispy bacon on top of your chowder before serving. The salty crunch adds another layer of flavor that complements the smoky sausage and creamy potatoes. Plus, who can resist bacon? It’s that little finishing touch that turns a comforting meal into something truly memorable.

How to Store Potato and Sausage Chowder

If you’re lucky enough to have leftovers (and trust me, it’s a good thing if you do!), storing your chowder properly will ensure it stays just as delicious for the next meal. To keep the creamy goodness intact, let the chowder cool to room temperature before storing it. This prevents condensation from forming in the container, which can water down the soup.

For short-term storage, simply transfer the chowder into an airtight container and keep it in the fridge. It should last for 3 to 4 days, and each time you reheat it, the flavors will continue to meld together, making it even more comforting. Just be sure to stir it well when reheating to bring back that smooth, creamy texture.

If you want to store it for a longer period, freezing is a great option. Pour the cooled chowder into freezer-safe containers or heavy-duty freezer bags, leaving a bit of space at the top for expansion. The chowder will stay fresh for about 2 to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it overnight in the fridge, then reheat gently on the stove. You might need to add a splash of broth or cream to restore its smooth texture, but it will taste just as cozy as the first time around.

Conclusion

And there you have it, folks! A bowl of warm, comforting potato and sausage chowder that’s sure to become a family favorite. It’s the kind of recipe that fills your kitchen with all the best smells and brings everyone to the table with a smile. Whether you’re making it for a cozy evening in or sharing it with friends and family, this chowder is bound to leave everyone asking for seconds. The combination of smoky sausage, creamy potatoes, and savory goodness is just too irresistible.

If you do give it a try (and I really hope you do!), I’d love to hear how it turned out. Did it bring some warmth to your day? Any little tweaks you made to make it your own? Leave me a comment or share your thoughts! If you have any questions or need a little extra guidance while cooking, I’m always here to help. Enjoy every spoonful—this chowder is meant to be savored, not rushed. Happy cooking, and I can’t wait to hear how your own chowder adventures go!

Print Recipe

Potato and Sausage Chowder

Author: Maria Bennet Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins

Calories: 450

Description

A comforting, hearty bowl of creamy potato and sausage chowder that’s packed with savory flavor. Tender chunks of potatoes swim in a rich broth, while the sausage adds a smoky, spiced kick. Perfect for warming up on a chilly day!

Ingredients

Scale

1/2x 1x 2x 3x

• 4 medium potatoes, peeled and diced

• 1 pound sausage, crumbled

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 cups chicken broth

• 1 cup heavy cream

• ¹⁄₂ teaspoon dried thyme

• ¹⁄₂ teaspoon paprika

• ¹⁄₄ teaspoon black pepper

• ¹⁄₄ teaspoon salt

• 1 cup frozen corn

• 2 tablespoons butter

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the crumbled sausage to the pot and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
3. Remove the cooked sausage from the pot and set it aside, leaving the rendered fat in the pot.
4. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
5. Add the minced garlic to the pot and cook, stirring, for another 30 seconds until fragrant.
6. Add the diced potatoes to the pot and stir to combine with the onions and garlic.
7. Pour in the chicken broth and bring the mixture to a simmer over medium heat.
8. Cover the pot with a lid and cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
9. Once the potatoes are tender, add the cooked sausage back into the pot and stir to combine.
10. Stir in the frozen corn, heavy cream, dried thyme, paprika, black pepper, and salt.
11. Bring the chowder back to a simmer and cook for another 5-7 minutes, stirring occasionally, until everything is heated through.
12. Add the butter to the pot and stir until melted and fully incorporated.
13. Taste and adjust the seasoning if needed, adding more salt or pepper as desired.
14. Serve the chowder hot, garnished with additional herbs or cheese if desired.

Note

• Use russet potatoes for a creamy texture in the chowder.
• For a spicier version, use spicy sausage or add red pepper flakes.
• If you prefer a thicker chowder, mash some of the potatoes after cooking.
• Fresh corn can be used instead of frozen for added sweetness.
• Substitute the heavy cream with half-and-half for a lighter option.

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