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A creamy bowl of Potato Sausage Chowder is shown as the featured image for the recipe.

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
Cook Time 35 minutes
Total Time 55 minutes
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.