EASY POTATO SAUSAGE CHOWDER PERFECT

I remember one particularly blustery autumn evening, the kind where the wind howls like a hungry wolf, and all I craved was a bowl of something hearty and soul-warming; that’s the night I perfected my version of Potato Sausage Chowder, and I’ve been making it ever since, tweaking it here and there to reach absolute perfection. Get ready to learn how to make a chowder so rich and flavorful, it’ll become a family favorite in no time!

The Ultimate Potato Sausage Chowder: A Step-by-Step Guide

Alright, my friend, let’s dive into the wonderful world of Potato Sausage Chowder! This isn’t just any soup; it’s a creamy, comforting hug in a bowl. I’m going to walk you through every step, share my secret tips, and answer any questions you might have along the way. Trust me; even if you’re a kitchen newbie, you can absolutely nail this recipe.

What You’ll Need: Gathering Your Ingredients

Before we even think about turning on the stove, let’s make sure we have everything we need. Fresh ingredients are key to a truly amazing chowder, so don’t skimp on quality!

• Sausage: 1 pound of smoked sausage, such as kielbasa or Andouille. I personally prefer Andouille for a little kick, but kielbasa is a great, milder option.
• Potatoes: 2 pounds of Yukon Gold potatoes. These have a naturally creamy texture that works perfectly in chowder. You can use Russets in a pinch, but the texture will be a bit different.
• Onion: 1 large yellow onion, diced.
• Celery: 2 stalks of celery, diced.
• Garlic: 2 cloves of garlic, minced.
• Chicken Broth: 4 cups. Vegetable broth will work, but chicken broth adds a richer flavor.
• Milk: 2 cups. Whole milk is best for creaminess, but you can use 2% if you prefer.
• Heavy Cream: 1 cup. This is what really takes the chowder to the next level. If you want a lighter version, you can substitute half-and-half.
• Butter: 2 tablespoons.
• All-Purpose Flour: 2 tablespoons. This will help thicken the chowder.
• Salt and Pepper: To taste.
• Optional Garnishes: Fresh parsley, chives, crispy bacon bits, shredded cheese.

Step-by-Step Instructions: From Prep to Perfection

Okay, are you ready to get cooking? Let’s do this! I’ve broken down the process into easy-to-follow steps.

Step 1: Prep the Ingredients

First, let’s get all of our ingredients prepped and ready to go. This will make the cooking process much smoother. Dice the sausage into bite-sized pieces. Peel and dice the potatoes into 1/2-inch cubes. Dice the onion and celery. Mince the garlic.

Pro Tip: To save time, you can buy pre-diced potatoes, onions, and celery. Just make sure they’re fresh and good quality.

Step 2: Sauté the Sausage and Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage and cook until it’s browned and crispy, about 5-7 minutes. Remove the sausage from the pot and set it aside.

Add the diced onion and celery to the pot and cook until they’re softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Troubleshooting Tip: If the onion and celery start to burn, reduce the heat slightly and add a tablespoon of water to the pot. This will help them steam and soften without burning.

Step 3: Build the Flavor

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will create a roux, which will help thicken the chowder. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. These browned bits are packed with flavor, so don’t leave them behind!

Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

Flavor Boost: For an extra layer of flavor, try adding a bay leaf to the pot while the potatoes are simmering. Just remember to remove it before serving!

Step 4: Create the Creamy Base

Once the potatoes are tender, stir in the milk and heavy cream. Season with salt and pepper to taste. Be careful not to boil the chowder at this point, as the milk and cream can curdle. Heat it gently until it’s warmed through.

Creaminess Tip: For an even smoother chowder, you can use an immersion blender to partially blend the soup. Just be careful not to over-blend it, or it will become too thick and gluey.

Step 5: Combine and Serve

Return the cooked sausage to the pot and stir to combine. Heat through. Taste and adjust seasonings as needed.

Serve the Potato Sausage Chowder hot, garnished with fresh parsley, chives, crispy bacon bits, or shredded cheese, if desired.

Tips and Tricks for the Best Potato Sausage Chowder

Okay, now that you know the basics, let me share some of my personal tips and tricks for making the *absolute best* Potato Sausage Chowder.

• Choose High-Quality Sausage: The sausage is the star of the show, so don’t skimp on quality. Look for a sausage that’s made with natural ingredients and has a good flavor.
• Don’t Overcook the Potatoes: Overcooked potatoes will become mushy and ruin the texture of the chowder. Cook them until they’re just tender.
• Use Fresh Herbs: Fresh herbs add a bright, vibrant flavor to the chowder. Parsley, chives, and thyme are all great options.
• Adjust the Thickness: If the chowder is too thick, add a little more milk or chicken broth. If it’s too thin, you can whisk together a tablespoon of flour with a tablespoon of cold water and stir it into the chowder. Cook for a few minutes until it thickens.
• Make it Ahead: Potato Sausage Chowder actually tastes even better the next day, after the flavors have had a chance to meld together. Store it in the refrigerator in an airtight container.
• Spice it Up: For a spicier chowder, add a pinch of red pepper flakes or a dash of hot sauce.
• Get Creative with Toppings: Don’t be afraid to experiment with different toppings. Crispy bacon bits, shredded cheese, sour cream, and even a dollop of pesto are all delicious options.

Variations: Customize Your Chowder

One of the great things about Potato Sausage Chowder is that it’s so versatile. You can easily customize it to suit your own taste preferences.

• Vegetarian Version: Substitute the sausage with vegetarian sausage crumbles or diced mushrooms. Use vegetable broth instead of chicken broth.
• Seafood Version: Add some cooked shrimp, scallops, or crab meat to the chowder for a delicious seafood twist.
• Corn Chowder: Add a can of drained corn to the chowder for a sweeter, more summery flavor.
• Spicy Chorizo Chowder: Use chorizo sausage instead of kielbasa or Andouille for a spicy, smoky flavor.
• Low-Carb Version: Substitute the potatoes with cauliflower florets.

Serving Suggestions: What to Serve with Potato Sausage Chowder

Potato Sausage Chowder is a complete meal in itself, but it’s also delicious served with a variety of sides.

• Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy chowder.
• Side Salad: A simple green salad provides a refreshing contrast to the rich chowder.
• Grilled Cheese Sandwich: A classic pairing!
• Cornbread: Sweet cornbread is a delicious accompaniment to savory chowder.

Other Delicious Recipes You Might Enjoy

If you’re a fan of comforting, hearty meals, here are a few other recipes you might enjoy:

For a super easy weeknight meal, try Sheet Pan Sausage Veggies. It’s a simple and healthy way to get dinner on the table in under 30 minutes.

Craving something with a little kick? Check out this Cajun Honey Garlic Sausage & Rice. The combination of sweet and spicy is simply irresistible.

Looking for a fun and family-friendly casserole? You’ll love this Chili Cheese Tater Tot Casserole. It’s perfect for potlucks and game day gatherings.

When the weather turns chilly, nothing beats a warm bowl of Butternut Squash Soup. It’s creamy, comforting, and packed with nutrients.

And if you’re in the mood for another soup, try this hearty Minestrone Soup Recipe. It’s loaded with vegetables and pasta, making it a satisfying and healthy meal.

Storing and Reheating Your Chowder

Got leftovers? Lucky you! Potato Sausage Chowder stores beautifully and reheats easily.

Storing:

Allow the chowder to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze the chowder for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating:

To reheat the chowder, you can either microwave it or heat it on the stovetop. If microwaving, heat in 1-minute intervals, stirring in between, until heated through. If heating on the stovetop, heat over medium heat, stirring occasionally, until heated through. You may need to add a little milk or chicken broth to thin it out, as the chowder can thicken as it sits.

Frequently Asked Questions (FAQ)

Let’s address some common questions you might have about making Potato Sausage Chowder.

• Can I use Russet potatoes instead of Yukon Gold? Yes, you can, but the texture will be slightly different. Russet potatoes are starchier and may make the chowder a bit thicker.
• Can I use half-and-half instead of heavy cream? Yes, you can. The chowder will be less rich and creamy, but it will still be delicious.
• Can I make this in a slow cooker? Yes, you can. Sauté the sausage and vegetables as directed, then transfer them to a slow cooker. Add the broth and potatoes. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the milk and cream during the last 30 minutes of cooking.
• Can I add cheese to the chowder? Absolutely! Shredded cheddar, Monterey Jack, or even Gruyere would be delicious.
• My chowder is too thick. How do I thin it out? Add a little more milk or chicken broth until it reaches your desired consistency.
• My chowder is too thin. How do I thicken it? Whisk together a tablespoon of flour with a tablespoon of cold water and stir it into the chowder. Cook for a few minutes until it thickens.

Get Ready to Enjoy Your Homemade Chowder!

There you have it! You’re now fully equipped to make the most delicious Potato Sausage Chowder you’ve ever tasted. Don’t be afraid to experiment with different variations and toppings to create your own signature version. Happy cooking, my friend!

Easy Potato Sausage Chowder Perfect

This creamy and comforting potato sausage chowder is a hearty and flavorful soup perfect for a chilly evening. With simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. Customize it with your favorite toppings and variations for a truly satisfying meal.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound smoked sausage kielbasa or Andouille
• 2 pounds Yukon Gold potatoes, peeled and diced
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• Salt to taste
• Pepper to taste
• Optional garnishes: fresh parsley, chives, crispy bacon bits, shredded cheese

Equipment

• Large pot or Dutch oven
• cutting board
• knife
• measuring cups and spoons
• wooden spoon or spatula
• Immersion blender (optional)

Method

 

1. Dice the sausage into bite-sized pieces. Peel and dice the potatoes into 1/2-inch cubes. Dice the onion and celery. Mince the garlic.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage and cook until it’s browned and crispy, about 5-7 minutes. Remove the sausage from the pot and set it aside.
3. Add the diced onion and celery to the pot and cook until they’re softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
6. Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
7. Stir in the milk and heavy cream. Season with salt and pepper to taste. Be careful not to boil the chowder.
8. Heat gently until it’s warmed through.
9. Return the cooked sausage to the pot and stir to combine. Heat through.
10. Taste and adjust seasonings as needed.
11. Serve hot, garnished with fresh parsley, chives, crispy bacon bits, or shredded cheese, if desired.

Notes

Choose high-quality sausage for the best flavor. Don’t overcook the potatoes; cook them until they’re just tender. Fresh herbs add a bright, vibrant flavor. Adjust the thickness of the chowder by adding more milk or broth if it’s too thick, or a flour slurry if it’s too thin. Potato Sausage Chowder tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For a spicier chowder, add a pinch of red pepper flakes or a dash of hot sauce. Experiment with different toppings like crispy bacon bits, shredded cheese, or sour cream. For variations, try substituting the sausage with vegetarian sausage or mushrooms, add seafood, or use chorizo sausage.