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Creamy Potato And Sausage Chowder is a comforting and hearty soup featured in this article.

Potato and Sausage Chowder Ultimate

This Potato and Sausage Chowder is a creamy and comforting dish, perfect for a chilly day. It features tender potatoes, savory sausage, and a rich broth that's sure to warm you from the inside out. This recipe is easy to customize with your favorite toppings and variations.
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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, sliced into rounds
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Shredded cheddar cheese, for topping optional
  • Crispy bacon crumbles, for topping optional
  • Sour cream or Greek yogurt, for topping optional
  • Green onions, sliced, for topping optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • whisk
  • Ladle

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the sliced sausage and cook until lightly browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
  3. Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
  6. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
  7. Add the diced potatoes, thyme, smoked paprika, and red pepper flakes (if using). Season with salt and pepper to taste.
  8. Bring the mixture to a boil, then reduce the heat to a simmer.
  9. Cover the pot and cook until the potatoes are tender, about 15-20 minutes.
  10. Stir in the cooked sausage and heavy cream. Heat through gently, but do not boil.
  11. Taste and adjust seasonings as needed.
  12. Ladle the Potato And Sausage Chowder into bowls and garnish with fresh parsley.
  13. Serve hot with your favorite toppings, such as shredded cheddar cheese, crispy bacon crumbles, sour cream, or green onions.

Notes

Yukon Gold potatoes are recommended for their creamy texture. Experiment with different types of sausage. For a thicker chowder, use a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water). Leftover chowder can be stored in the refrigerator for up to 3 days. While chowder can be frozen, the texture may change slightly upon thawing. Stir in some chopped kale or spinach during the last few minutes of cooking for added nutrients. Add some kernels from a cob in the last 5 minutes of cooking. Stir in some shredded cheddar cheese, Monterey Jack cheese, or even a little bit of cream cheese for an extra cheesy chowder. Add some cooked shrimp, crab, or clams to the chowder for a delicious seafood twist. Use smoked sausage and a touch of liquid smoke for an intensely smoky flavor. Add a can of diced tomatoes and green chiles for a Southwestern-inspired chowder.