Okay, let’s whip up a delicious potato and sausage chowder that’ll make everyone do a happy dance! I’m Nyla from Grill Drip, and I’m so excited to share this recipe with you. This isn’t your average chowder; we’re turning up the flavor dial to eleven.

I remember one late night, totally craving something warm and comforting, but I was also tired of the usual suspects. So, I started throwing things into a pot – some potatoes, some spicy sausage, a splash of cream – and BAM! The potato and sausage chowder of my dreams was born.

This recipe is all about that bold flavor, weeknight winner life, so let’s get cooking, my fellow food lovers. This potato and sausage chowder is guaranteed to make every meal feel like a special occasion. You are going to absolutely love this creamy potato and sausage chowder.

INGREDIENTS You Need

Here’s what you’ll need to make this amazing hearty potato chowder:

1 pound smoked sausage, sliced – I usually grab kielbasa because it’s easy to find during my regular shopping trips. You can also use andouille sausage for more of a kick.
4 medium potatoes, peeled and cubed – Russets are my go-to for that classic potato and sausage chowder texture, but Yukon Golds also work like a charm!
1 large onion, chopped – Yellow onions are perfect, but white or even a sweet onion will also do the trick.
2 carrots, chopped – Adds a touch of sweetness and color!
2 celery stalks, chopped – Don’t skip the celery; it gives this hearty potato chowder amazing depth.
4 cloves garlic, minced – Because garlic makes everything better, right?
4 cups chicken broth – You can use vegetable broth for a vegetarian option.
1 cup heavy cream – This is my potato and sausage chowder secret for ultra-creaminess! For a lighter option, half-and-half can be subbed.
2 tablespoons butter – This potato and sausage chowder gets its amazing taste from starting with this simple aromatic!
1 teaspoon dried thyme – Adds a warm, earthy note.
1/2 teaspoon smoked paprika – For that irresistible smoky flavor.
Salt and pepper to taste – Don’t be shy; season generously!
Optional toppings: chopped green onions, shredded cheddar cheese, sour cream – I love adding extra green onions to my potato and sausage chowder for that extra kick.

Ingredient Prep Shortcuts: Buy pre-chopped veggies to save time on busy weeknights. Store your sausage in the fridge until you’re ready to slice it up.

Let’s Make Some!

Ready to make some magic with this potato and sausage chowder recipe?

In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage and cook until browned, about 5-7 minutes. Oh, the aroma alone is already making my mouth water!
Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Don’t rush this step; it builds a flavorful base for our creamy potato sausage chowder.
Stir in the garlic, thyme, and smoked paprika and cook for 1 minute more, until fragrant. This is where the magic starts happening!
Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. Your potato and sausage chowder should smell absolutely incredible right now.
Using an immersion blender, carefully blend a portion of the sausage potato soup until smooth. This is my secret for extra creaminess without adding too much heavy cream! If you don’t have an immersion blender, you can carefully transfer a few cups of the chowder to a regular blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and season with salt and pepper to taste. Heat through but don’t boil. Taste and adjust seasonings as needed – I usually add a pinch more smoked paprika because I’m obsessed! Don’t worry if your easy potato chowder recipe looks a little thick; it’ll thin out slightly as it simmers.
Serve hot, topped with your favorite toppings. I’m telling you, this potato and sausage chowder is going to rock your world! This is my favorite part of making potato and sausage chowder – watch the magic happen!

In my kitchen, this potato and sausage chowder usually takes about 45 minutes from start to finish. While your potato and sausage chowder is doing its thing, get ready for some amazing aromas!

How to Serve Up This!

People literally do happy dances when this potato and sausage chowder hits the table with a side of crusty bread for dipping. I love to enjoy this potato and sausage chowder topped with chopped green onions, shredded cheddar cheese, and a dollop of sour cream. The cool, creamy toppings complement the rich, savory chowder perfectly.

This potato and sausage chowder is perfect for those weeknight dinners that need to be special! It’s also a crowd-pleaser at game nights, potlucks, or any cozy gathering.

For a bold flavor pairing, try serving this with a side of cornbread or a simple green salad with a tangy vinaigrette. If you have leftovers (which is rare!), transform them into potato and sausage chowder baked potatoes. Simply scoop out the potato flesh, mix it with the chowder, and bake until bubbly.

For a fusion variation, try adding a can of drained, diced tomatoes and a pinch of chili flakes for a Tex-Mex twist.

When I serve this potato and sausage chowder, the reactions are always the same: pure, unadulterated joy. There is nothing better than a hearty potato chowder.

FAQs:

Will kitchen newbies succeed with this potato and sausage chowder?

Absolutely! This easy potato chowder recipe is super forgiving and easy to follow. If you can chop veggies and stir a pot, you can make this!

What if I mess up my potato and sausage chowder? (Spoiler: it’ll still taste incredible!)

Honestly, it’s hard to mess this up! If it’s too thick, add more broth. If it’s too thin, simmer it for a bit longer. Even if you accidentally add too much salt (we’ve all been there!), a squeeze of lemon juice or a dollop of sour cream can help balance it out. My family loves the potato and sausage chowder recipe and always asks for more!

How can I prep this potato and sausage chowder for busy weeknights?

Chop all your veggies ahead of time and store them in the fridge. You can even brown the sausage in advance and refrigerate it. Then, when you’re ready to cook, just throw everything in the pot and simmer!

Can I freeze this potato and sausage chowder?

Yes, but the texture of the potatoes and cream might change slightly. To minimize this, let the chowder cool completely before freezing in airtight containers. When reheating, thaw it in the fridge overnight and gently reheat on the stovetop, stirring occasionally.

What kind of sausage works best in this potato and sausage chowder?

I love using smoked kielbasa because it’s easy to find and has a great flavor. But you can also use andouille sausage for a spicier kick, or even Italian sausage (sweet or hot) for a different flavor profile.

Can I make this potato and sausage chowder vegetarian?

Absolutely! Just substitute the sausage with plant-based sausage and use vegetable broth instead of chicken broth.

How can I make this potato and sausage chowder spicier?

Add a pinch of chili flakes, a dash of hot sauce, or use spicy sausage. You can also add a chopped jalapeño to the pot along with the onions, carrots, and celery.

I’ve experimented with all sorts of variations, and they’ve all been delicious in their own way. Trust your taste buds and get creative!

CONCLUSION:

This potato and sausage chowder brings me joy because it’s the perfect combination of comforting, flavorful, and easy to make. It’s the kind of dish that warms you from the inside out and makes you feel all cozy and happy.

My potato and sausage chowder Flavor Secrets:

Don’t skimp on the smoked paprika – it adds so much depth of flavor!
Blend a portion of the chowder for extra creaminess.
Taste and adjust seasonings as you go – salt and pepper are your friends!

I’ve tested so many potato and sausage chowder variations. My smoked sausage potato soup recipe is always a crowd-pleaser. Another version adds corn for sweetness and texture, perfect for summer gatherings. For a lighter version, I sometimes use milk instead of cream and add a squeeze of lemon juice for brightness.

I am so excited to see you try this potato and sausage chowder! If you’re loving this comfort food twist, you’ll go crazy for my Italian Sausage and Potato Soup. Also, give my Sausage Sweet Potato Kale Soup a try. For more weeknight winners that don’t sacrifice on taste, check out my Butternut Squash Gnocchi with Sausage.

Trust your taste buds, get creative, and don’t be afraid to experiment in the kitchen. Happy cooking, my friends! This recipe reminds me of another bold flavor favorite, Potato and Sausage Chowder – Vikalinka!

Let me know if you try this potato and sausage chowder recipe; I cannot wait to hear from you. If you want another classic recipe to try with Sausage, try this Sausage Potato Soup – The Cozy Cook. A hearty potato chowder is just what you need on a cold winter day.

Enjoy your potato and sausage chowder! It is a delicious and easy recipe to try. If you want another flavor idea, check out this Smoked Sausage & Potato Corn Chowder | The Rising Spoon.

potato and sausage chowder

Print Recipe

This hearty Potato and Sausage Chowder is a comforting and flavorful meal, perfect for chilly evenings. Packed with tender potatoes, savory sausage, and a creamy broth, it’s a delicious and satisfying one-pot dish.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 cups potatoes, peeled and cubed
1 cup heavy cream
1/2 cup milk
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley, for garnish

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Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage from pot and set aside.
Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
While potatoes are simmering, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth.
Pour the milk mixture into the pot with the potatoes and broth. Stir in heavy cream, salt, and pepper.
Return the sausage to the pot. Simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld.
Garnish with fresh parsley before serving.

Notes

For a spicier chowder, use hot Italian sausage. You can also add a pinch of red pepper flakes to the pot. Serve with crusty bread for dipping.