Potato and Sausage Chowder

Imagine sinking your spoon into a steaming bowl of creamy, aromatic Potato and Sausage Chowder where tender potato chunks and savory sausage create the perfect comfort food experience. This hearty, soul-warming soup strikes the perfect balance between rustic simplicity and indulgent flavor in every spoonful. The rich broth, infused with herbs and smoky sausage notes, transforms basic ingredients into something truly special. You’ll learn how to create this satisfying Potato and Sausage Chowder that’s perfect for chilly evenings, weekend family meals, or anytime you crave something deeply comforting.

Why You’ll Love This Recipe

This Potato and Sausage Chowder stands out from other soup recipes for so many reasons. First, it delivers incredible flavor complexity despite requiring minimal prep work. The combination of creamy potatoes and savory sausage creates a delightful textural contrast that keeps every bite interesting – tender chunks of potato against the slight resistance of perfectly cooked sausage pieces.

What makes this chowder particularly special is its ability to function as a complete meal in one bowl. Unlike thinner soups that leave you wanting more, this hearty potato sausage soup provides substantial satisfaction with its rich consistency and filling ingredients.

Home cooks appreciate how this recipe allows for customization while maintaining its core comfort-food essence. Whether you prefer a thicker, stew-like consistency or something a bit more soupy, this recipe adapts to your preferences. Plus, it’s even better the next day, making it perfect for meal prep and enjoying delicious leftovers throughout the week.

Ingredients

To make this hearty Potato and Sausage Chowder, gather these ingredients:

• 1 pound (450g) smoked sausage, sliced into ¼-inch rounds (kielbasa or andouille work beautifully)
• 2 pounds (900g) russet potatoes, peeled and diced into ½-inch cubes
• 1 large yellow onion, diced (about 1½ cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about ¾ cup)
• 3 garlic cloves, minced
• 4 cups (950ml) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The starchy russet potatoes are key for adding natural thickness to the chowder, while the combination of sausage and aromatic vegetables creates the foundational flavor base that makes this sausage potato soup so irresistible.

Pro Tips

Sausage Selection Matters

Choose high-quality smoked sausage for the best flavor profile in your Potato and Sausage Chowder. While kielbasa provides a traditional smoky taste, andouille adds a welcome spicy kick. For a lighter option, turkey or chicken sausage works well. Always brown the sausage properly before adding other ingredients – this crucial step develops a flavor foundation that infuses the entire chowder.

Perfect Potato Technique

Cut potatoes into uniform ½-inch pieces to ensure even cooking. Russets will break down slightly, naturally thickening your chowder, while waxier varieties like Yukon Golds hold their shape better. For the perfect texture balance, use a combination of both. Always simmer potatoes gently rather than boiling vigorously to prevent them from disintegrating completely.

Creating Silky Texture

For the creamiest Potato and Sausage Chowder without graininess or separation, add dairy elements carefully. Always reduce heat before incorporating cream, and never let the chowder boil after adding dairy components. For extra richness without heaviness, replace half the cream with whole milk. Consider blending a small portion of the soup and returning it to the pot for enhanced creaminess while maintaining hearty texture.

Instructions

Step 1: Prepare the Base

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Add the sliced sausage and cook until nicely browned, about 5-6 minutes, stirring occasionally. The caramelization creates essential flavor compounds that will permeate your entire Potato and Sausage Chowder. Once browned, transfer the sausage to a paper towel-lined plate, leaving the flavorful drippings in the pot.

Step 2: Build the Flavor Foundation

Reduce heat to medium and add butter to the pot with the sausage drippings. Add diced onions, carrots, and celery, cooking until vegetables soften, about 5-6 minutes. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux that will help thicken your chowder.

Step 3: Add Liquids and Potatoes

Gradually pour in chicken broth while whisking continuously to prevent lumps from forming. Add dried thyme, bay leaf, and diced potatoes. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 15-20 minutes, or until potatoes are fork-tender but not falling apart. Stir occasionally to prevent sticking.

Step 4: Finish the Chowder

Return the browned sausage to the pot. Reduce heat to low and slowly stir in the heavy cream. Allow the Potato and Sausage Chowder to heat through for about 5 minutes without boiling. Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving. Ladle into bowls and garnish with fresh parsley for a pop of color and fresh flavor.

Variations

Seafood Twist

Transform this Potato and Sausage Chowder into a surf-and-turf delight by adding seafood. Replace half the sausage with 8 ounces of shrimp or chunks of firm white fish like cod. Add the seafood during the final 5 minutes of cooking to prevent overcooking. The sweetness of seafood creates a beautiful contrast with the smoky sausage, while still maintaining the hearty character of the original recipe.

Vegetable Loaded Version

For a more nutritious take on this potato sausage soup, incorporate additional vegetables. Add 1 cup of corn kernels, 1 diced red bell pepper, and 2 cups of chopped kale or spinach. The corn adds natural sweetness, peppers contribute vibrant color, and greens provide nutritional value without compromising the comfort-food essence. This variation works beautifully for using seasonal produce while maintaining the chowder’s hearty character.

Dairy-Free Alternative

For those avoiding dairy, create a delicious Potato and Sausage Chowder by substituting coconut milk for heavy cream and using olive oil instead of butter. The coconut milk adds richness without a strong coconut flavor, especially when balanced with the savory elements of the soup. For additional thickness without the roux, puree an extra cup of cooked potatoes and stir them back into the chowder.

Storage and Serving

This Potato and Sausage Chowder refrigerates beautifully in airtight containers for up to 4 days. The flavor actually improves overnight as ingredients meld together. When reheating, warm gently over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore the original consistency.

For freezing, cool the chowder completely, then store in freezer-safe containers for up to 3 months. The texture of potatoes may change slightly upon thawing, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.

Serve this hearty chowder with crusty artisan bread or homemade cornbread for dipping. For a complete meal, pair with a crisp green salad dressed with vinaigrette to balance the chowder’s richness. A glass of medium-bodied white wine like Chardonnay or a light beer complements the flavors beautifully for a more special occasion.

FAQs

Can I use different potatoes in this chowder?
Yes! While russets break down nicely to thicken the chowder, you can use Yukon Golds for a buttery flavor and firmer texture. Red potatoes also work well if you prefer chunks that hold their shape. For best results, consider using a combination of potato varieties.

How can I make this Potato and Sausage Chowder thicker?
For a thicker consistency, mash some of the cooked potatoes against the side of the pot with the back of your spoon. Alternatively, increase the roux by using 3 tablespoons each of butter and flour. You can also simmer uncovered for longer to reduce the liquid.

Can I make this chowder in a slow cooker?
Absolutely! Brown the sausage and sauté the vegetables on the stovetop first, then transfer to a slow cooker with remaining ingredients except cream. Cook on low for 6-7 hours or high for 3-4 hours, adding cream during the last 30 minutes.

Is this recipe gluten-free?
No, but it’s easy to adapt. Simply use gluten-free flour for the roux and ensure your sausage and broth are certified gluten-free, as some products contain hidden gluten.

What’s the best way to reheat leftover chowder?
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid microwaving if possible, as it can cause the cream to separate and potatoes to develop an odd texture.

Conclusion

This Potato and Sausage Chowder is comfort food at its finest — creamy, hearty, and brimming with savory goodness in every spoonful. It’s the kind of dish that transforms ordinary weeknight dinners into special occasions while requiring minimal effort. The beautiful balance of smoky sausage, tender potatoes, and velvety broth creates a satisfying meal that welcomes you home like a warm hug. Whether you’re feeding a family or meal prepping for yourself, this versatile chowder delivers both convenience and the unmatched satisfaction of homemade comfort food.

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