Rich & Creamy Potato and Sausage Chowder – Easy Comfort Food Recipe

The first time I made potato and sausage chowder, it was one of those chilly evenings when you want a big bowl of something hearty and soul-warming. I browned some sausage, diced up potatoes, added cream, and let it all simmer. The aroma filled the kitchen, and by the time the first spoonful hit the table, we were hooked. This dish isn’t just comfort food it’s a meal that brings people together. Today, I’ll show you how to make the best potato and sausage chowder, with plenty of tips, variations, and storage ideas so it fits any table or season.

What Is Potato and Sausage Chowder?

Potato and sausage chowder is a creamy, hearty soup that’s thickened with potatoes and made flavorful with savory sausage. Unlike thin soups, chowder has a rich body that feels filling and indulgent. Potatoes add natural starch, while the sausage gives smoky or spiced depth, depending on the type you choose. This dish works year-round but especially shines in the fall and winter months when comfort food cravings are at their peak. Think of it as the perfect balance between rustic simplicity and cozy indulgence.

Ingredients & Variations

The best thing about potato and sausage chowder is how versatile it is. Here’s a breakdown:

Customizing chowder is easy. If you want smoky depth, go with smoked sausage. For spice, choose hot Italian sausage. To make it lighter, swap cream with whole milk or even dairy-free options like coconut milk.

Tools & Prep Tips

You don’t need fancy gadgets to make potato and sausage chowder. A heavy-bottomed soup pot or Dutch oven works best for even cooking. A sharp knife helps dice potatoes evenly so they cook at the same pace. Wooden spoons are great for stirring without scratching your pot. Optional but handy: an immersion blender if you want to partially blend the chowder for a thicker base. Always brown sausage first it develops flavor. And when adding cream, lower the heat to prevent curdling. Little steps like these make a big difference.

Step by Step Recipe Instructions

Step 1: Brown the Sausage

In a large pot, cook sausage until golden and slightly crisp. Remove and set aside, leaving a bit of the fat in the pot.

Step 2: Sauté Aromatics

Add onion and garlic to the pot, sauté until fragrant and soft.

Step 3: Add Potatoes and Broth

Stir in diced potatoes, pour in broth, and bring to a gentle boil. Cook until potatoes are tender.

Step 4: Add Sausage Back

Return sausage to the pot, stir well, and let flavors meld.

Step 5: Finish with Cream

Lower heat, pour in cream, stir gently, and season with salt, pepper, and thyme. Simmer until thick and creamy.

Step 6: Serve

Ladle into bowls, garnish with fresh herbs or shredded cheese, and serve hot with crusty bread.

Flavor Enhancements & Optional Add-Ons

Chowder is customizable, and potato and sausage chowder is no exception. Add corn for sweetness, carrots for extra body, or spinach for greens. Want smoky depth? Stir in smoked paprika or top with crispy bacon. Cheese lovers can sprinkle shredded cheddar or Parmesan over their bowl. If you enjoy a bit of heat, add red pepper flakes or use spicy chorizo sausage. Each tweak brings new life to this classic.

Texture & Consistency Tips

Getting the perfect chowder texture can feel tricky, but it’s simple with the right tips. If your chowder feels too thin, mash a few potatoes directly in the pot or whisk in a spoonful of flour. Too thick? Add more broth until it loosens up. For creaminess without heavy cream, blend part of the soup with an immersion blender before adding dairy. Always let chowder cool slightly before adding cream to prevent separation. The key is balance thick enough to feel hearty, but not so dense it loses its soup-like charm.

Serving Suggestions & Pairings

Potato and sausage chowder shines as the star of the table but pairs beautifully with sides. Serve it with crusty bread, garlic toast, or a warm baguette for dipping. A fresh green salad with tangy vinaigrette balances the richness. For a cozy spread, pair with roasted vegetables or a cheese board. Chowder also makes a comforting appetizer before a holiday meal. Garnish with fresh parsley, chives, or shredded cheese to elevate presentation.

Storage, Make Ahead & Reheating Tips

Chowder is excellent for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. Avoid boiling after adding cream, as it may separate. If making ahead, cook the chowder base, freeze, and stir in cream just before serving for the freshest taste.

FAQs

Nutrition Information

Here’s an approximate breakdown per serving (1 cup):

Conclusion

Potato and sausage chowder isn’t just a recipe it’s comfort in a bowl. With creamy texture, hearty potatoes, and savory sausage, it hits all the right notes. Whether you keep it simple or dress it up with add-ons, this chowder brings warmth to any table. Make it once, and you’ll see why it’s a staple in so many kitchens. It’s a dish you’ll come back to whenever you need comfort, flavor, and a touch of coziness.

For more simple and delicious recipes just like this one, be sure to follow me on Pinterest! I’m always pinning the best easy weeknight meals, and I’d love to share them with you.

Potato and Sausage Chowder

This creamy Potato and Sausage Chowder is packed with savory sausage, tender potatoes, and sweet corn in a rich, comforting broth. A cozy one-pot dinner perfect for chilly nights.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American, Italian

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 lb Italian sausage or smoked sausage sliced or crumbled
• 1 onion diced
• 2 cloves garlic minced
• 3 cups potatoes peeled and diced (Yukon Gold or Russet)
• 2 cups chicken broth
• 1 1/2 cups milk or half-and-half
• 1 cup corn kernels fresh, frozen, or canned
• 1/2 cup shredded cheddar cheese optional
• 1 tablespoon butter or olive oil
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper
• fresh parsley or chives for garnish

Method

 

1. In a large pot or Dutch oven, cook sausage over medium heat until browned. Remove and set aside if using sliced sausage.
2. In the same pot, sauté onion in butter or oil until soft. Add garlic and cook for 1 minute.
3. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes or until potatoes are tender.
4. Return sausage to the pot. Stir in milk and corn, then simmer for another 5 minutes.
5. If using, stir in shredded cheese until melted. Season with salt and pepper to taste.
6. Garnish with parsley or chives and serve hot.

Notes

For extra richness, use half-and-half or stir in a spoonful of sour cream at the end. Smoked sausage adds a nice depth, while spicy sausage kicks up the heat. Store leftovers in the fridge up to 4 days.