potato sausage chowder

You know those nights? The ones where the wind is howling outside, the kids are bouncing off the walls, and you just need something warm, hearty, and ridiculously comforting? Yeah, those nights. This potato sausage chowder is my absolute *lifesaver*. It’s the kind of dish that smells like home from the moment the onions hit the pan, filling your kitchen with this incredible, savory aroma that just wraps around you like a cozy blanket. Honestly, when people ask me for a recipe that’s guaranteed to please everyone, this is the one I immediately think of. It’s way more satisfying than a simple Potato Soup, and the richness from the sausage makes it feel like a special occasion meal, even when it’s just a Tuesday. I’ve tried a gazillion chowder recipes over the years, but this one, this potato sausage chowder, is the undisputed champion in my family. It’s got that perfect balance of creamy, savory, and just a little bit decadent. Let me tell you, it’s better than any restaurant version I’ve ever had!

What is potato sausage?

So, what exactly *is* this magical dish we’re talking about? Think of it as the ultimate comfort food mashup. It’s essentially a hearty, thick soup that’s packed with tender chunks of potato, savory, flavorful sausage, and often a creamy base that makes it utterly irresistible. It’s not just your average thin soup; this is something you can really sink your teeth into. The name itself, “potato sausage chowder,” pretty much tells the whole story, right? We’ve got the creamy, comforting base (the chowder part), the satisfying starchiness of potatoes, and the undeniable flavor punch from good quality sausage. It’s the kind of meal that warms you from the inside out, leaving you feeling completely content. It’s humble, unpretentious, and just plain delicious. If you love classic Potato Soup but crave something with a little more oomph, this is your answer.

Why you’ll love this recipe?

Oh, where do I even begin with why this potato sausage chowder is so special? First off, the flavor. It’s a symphony of savory goodness! The sausage, depending on what you choose (more on that later!), brings this amazing depth. Then you have the potatoes, which soak up all those delicious flavors and become so tender and creamy. The whole thing is enveloped in a luscious broth that’s just begging to be sopped up with Crusty Bread. Secondly, and this is huge for me, it’s surprisingly simple to make. Even on a busy weeknight, I can whip this up without breaking a sweat. The ingredients are all readily available at any grocery store, and the steps are straightforward. You don’t need any fancy culinary skills, just a willingness to stir and let the magic happen. It’s also incredibly budget-friendly. Potatoes and sausage are staples that won’t break the bank, making this a fantastic meal for feeding a crowd or just treating your family without guilt. And the versatility! You can easily adjust the spice level, add in extra veggies, or swap out the sausage for something different if you feel like it. What I love most about this is that it always feels like a hug in a bowl. It’s pure, unadulterated comfort food that never, ever disappoints. It’s the kind of recipe that you’ll find yourself making again and again, because it just hits the spot every single time.

How do I make potato sausage chowder?

Quick Overview

This chowder comes together in just a few straightforward steps. We’ll start by browning the sausage and sautéing some aromatics to build our flavor base. Then, we’ll add potatoes and broth, letting them simmer until tender. The magic happens when we create a luscious, creamy finish. It’s really that simple: brown, simmer, and finish. The key is letting the ingredients meld together, creating that rich, comforting taste that makes this potato sausage chowder so beloved. You’ll be amazed at how easy it is to achieve such incredible flavor!

Ingredients

For the Main Chowder: What are some good recipes for this dish?
1 tablespoon olive oil (or your favorite cooking oil)
1 pound good quality pork sausage (spicy Italian, breakfast sausage, or even chorizo works wonderfully – I usually go for a mild Italian for this one!)
1 large yellow onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
4 cups chicken broth (or vegetable broth for a lighter option)
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (these get so creamy!)
1/2 teaspoon dried thyme
Salt and freshly ground Black Pepper to taste

For the Creamy Finish:
1/2 cup heavy cream (or half-and-half for a slightly lighter version)
2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
1/4 cup milk (any kind works, I prefer whole for richness)

Optional Garnishes:
Fresh parsley, chopped
Crumbled cooked bacon
Shredded cheddar cheese

Step-by-Step Instructions

Step 1: Brown the Sausage and Sauté Aromatics

Heat the olive oil in a large pot or Dutch Oven over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until nicely browned. Don’t rush this step; getting a good sear on the sausage adds so much flavor! Once browned, remove the sausage with a slotted spoon and set it aside on a plate, leaving the drippings in the pot. If there’s a lot of excess grease, you can drain some off, but leave a tablespoon or two for sautéing the veggies. Add the chopped onion and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Make sure not to burn the garlic!

Step 2: Build the Base with Broth and Potatoes

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot – that’s pure flavor gold! Add the cubed potatoes and the dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. You want them cooked through but not falling apart. Season generously with salt and freshly ground black pepper. Remember to taste as you go!

Step 3: Prepare the Creamy Thickener

While the potatoes are simmering, let’s get our creamy finish ready. In a small bowl, whisk together the heavy cream, flour (or cornstarch), and milk until smooth. This mixture will be added at the end to thicken and enrich the chowder. Making this mixture separately ensures it blends in smoothly and prevents lumps.

Step 4: Combine and Thicken

Once the potatoes are tender, stir the cooked sausage back into the pot. Pour the cream mixture into the simmering chowder, stirring constantly. Continue to cook, stirring, for another 5-7 minutes, or until the chowder has thickened to your desired consistency. It should be luxuriously creamy and hearty. Taste and adjust seasoning with salt and pepper if needed. If it seems too thick, you can stir in a little more milk or broth until it’s just right.

Step 5: Simmer and Meld

Let the chowder simmer gently for another 5 minutes after thickening. This allows all those wonderful flavors to meld together beautifully. This is the part where the whole kitchen just smells incredible! It’s almost ready to be devoured.

Step 6: Serve It Up!

Ladle the hot potato sausage chowder into bowls. Garnish with fresh chopped parsley, some crumbled cooked bacon, or a sprinkle of shredded cheddar cheese if you like. Serve immediately with crusty bread for dipping – it’s essential!

What to Serve It With

This potato sausage chowder is practically a meal in itself, but I always love having a few go-to pairings that elevate the experience. For a cozy breakfast or brunch, I love serving it alongside some fluffy, buttery biscuits. The soft biscuit is perfect for soaking up every last drop of that creamy chowder. If I’m feeling a bit fancy, a small side salad with a light vinaigrette can cut through the richness nicely and add a fresh element. And of course, no chowder is complete for me without some good, crusty bread. A simple baguette, a hearty sourdough, or even some homemade cornbread are absolutely perfect for dipping. For a more casual feel, think about serving it with some simple crackers or even some fried tortilla strips for a bit of crunch. My kids absolutely adore this chowder, and I often serve it with some steamed broccoli on the side to sneak in some greens. It really is that versatile, fitting into any meal occasion.

Top Tips for Perfecting Your Potato Sausage Chowder

I’ve made this potato sausage chowder more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. First, the potato choice really matters. I swear by Yukon Golds. They have a beautiful creamy texture and don’t get mealy like some other varieties can. If you can’t find Yukon Golds, red potatoes are a decent second choice. When cubing your potatoes, try to keep the pieces roughly the same size so they cook evenly. For the sausage, don’t be afraid to experiment! I love a good spicy Italian sausage for a bit of heat, but regular pork breakfast sausage works wonders too. Even chorizo can add a fantastic smoky, spicy twist if you’re feeling adventurous. Just make sure to use a sausage you really love the flavor of. When sautéing the onions and celery, cooking them until they are nice and soft, not just translucent, brings out their sweetness and adds another layer of flavor to the chowder. And that garlic? Add it in the last minute of sautéing so it doesn’t burn and turn bitter. For the creamy finish, whisking your flour or cornstarch into the cold milk and cream *before* adding it to the hot soup is crucial. This prevents lumps and ensures a silky smooth texture. If you’re going gluten-free, cornstarch is your best friend here – it thickens beautifully and has a neutral flavor. Don’t be tempted to over-simmer once you’ve added the creamy mixture; you just want it to thicken, not boil vigorously, which can sometimes cause it to separate. Finally, taste, taste, taste! Seasoning is everything. Adjust salt and pepper at the end, and don’t be shy with it. This is a hearty, flavorful soup, and it needs to be seasoned accordingly. A little fresh parsley or chives stirred in at the end also adds a burst of freshness that I absolutely adore.

Storing and Reheating Tips

This potato sausage chowder is fantastic for leftovers, which is why I often make a double batch! It stores beautifully in the refrigerator for up to 3-4 days. The best way to store it is in an airtight container. Make sure it has cooled down completely before you seal it up and pop it in the fridge. When you’re ready to reheat, the stovetop is my preferred method. Just pour the chowder into a saucepan over medium-low heat and stir occasionally until it’s heated through. You might find it thickens up a bit more upon sitting, so feel free to add a splash of milk or broth to loosen it up to your liking. If you’re in a real hurry, you can reheat individual portions in the microwave, but stir it halfway through to ensure even heating. I haven’t personally frozen this chowder, but I imagine it would freeze reasonably well. If you plan to freeze it, I’d recommend leaving out the heavy cream until after you’ve reheated it. You can add it in once the chowder is hot and just before serving to maintain its creamy texture. Thaw it overnight in the refrigerator before reheating. For best results, I always recommend enjoying it within a few days of making it. The flavors are even better the next day!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this potato sausage chowder gluten-free, simply swap out the all-purpose flour for cornstarch. Use the same amount (2 tablespoons) and whisk it with the milk and cream as directed. Cornstarch is a fantastic gluten-free thickener and works beautifully in creamy soups like this. Ensure your sausage is also gluten-free, as some processed meats can contain hidden gluten. The rest of the ingredients are naturally gluten-free.

Do I need to peel the potatoes?

For this potato sausage chowder, I really recommend peeling the potatoes. While leaving the skins on is fine for some potato dishes, for a creamy chowder, peeling them results in a smoother, more luxurious texture. The skins can sometimes make the chowder a bit gritty, and they don’t break down as easily as the flesh of the potato does, which can be a little distracting in this dish.

Can I make this as muffins instead?

This is a fantastic question! While this recipe is designed as a chowder, the flavors are definitely muffin-friendly. However, you’d need to significantly alter the liquid content and proportions to create a batter suitable for muffins. This recipe has too much liquid to directly translate into muffins. You’d be better off looking for a specific “potato sausage muffin” recipe if that’s your goal.

How can I adjust the sweetness level?

The sweetness in this chowder comes naturally from the caramelized onions and the type of sausage you use. If you want it less sweet, ensure you’re using a sausage that isn’t overly sweet (like a very sweet breakfast sausage) and don’t overcook the onions to the point of becoming candy-like. You can also add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat that balances sweetness. If you prefer a touch more sweetness, you could add a tiny pinch of sugar or a drizzle of maple syrup when sautéing the onions, but I usually find it perfect as is.

What can I use instead of the cream?

If you’re looking for a lighter option than heavy cream, you have a few choices! Half-and-half is a great substitute and will still give you a lovely creamy texture. For an even lighter version, you can use evaporated milk, which also provides a nice richness without being as heavy as cream. For a dairy-free option, full-fat canned coconut milk (just the creamy part, not the watery liquid) can work, though it will impart a subtle coconut flavor. I’ve also had success using a plant-based milk like unsweetened soy or oat milk combined with a little extra cornstarch to thicken it further. Just be mindful of the fat content when choosing your alternative!

Final Thoughts

There you have it, my friends! My absolute favorite potato sausage chowder. It’s the kind of dish that feels like a warm hug, perfect for chilly evenings, busy weeknights, or whenever you just need a little bit of culinary comfort. I truly believe this recipe is a winner because it’s so approachable, incredibly flavorful, and always a crowd-pleaser. It’s the perfect example of how simple, wholesome ingredients can come together to create something truly special. If you love this chowder, you might also enjoy my Creamy Tomato Basil Soup or my Hearty Beef Stew – they have that same comforting vibe! I can’t wait for you to try this potato sausage chowder in your own kitchen. Let me know in the comments how it turns out, what kind of sausage you used, or any fun twists you added! Happy cooking!

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