Potato and Sausage Chowder is a hearty, comforting bowl full of tender potatoes, flavorful sausage, and creamy broth that feels like a warm hug on a chilly day. The potatoes add a soft, satisfying bite while the sausage brings a bit of spice and richness, making every spoonful tasty and filling.
I love how easy this chowder is to make, yet it tastes like you’ve spent hours cooking. It’s one of those meals you can whip up on a busy weeknight but still feel proud serving to family or friends. I usually like to brown the sausage until it’s nicely crisp, which adds an extra layer of flavor that makes the chowder feel extra special.
My favorite way to eat this chowder is with some crusty bread on the side, perfect for dipping into the creamy soup. It’s also great to pack for lunch the next day because the flavors only deepen after sitting for a bit. Whenever I serve this, everyone always asks me for the recipe, so it’s definitely a crowd-pleaser.
Key Ingredients & Substitutions
Sausage: Breakfast sausage adds a nice savory and slightly spicy flavor. If you want less fat or a milder taste, try turkey sausage or chicken sausage instead.
Potatoes: Yukon Gold potatoes work great because they stay creamy but hold shape. Russets are another good option but can get softer. Avoid waxy potatoes as they might be too firm.
Heavy Cream: This makes the chowder rich and smooth. For a lighter version, swap cream for half-and-half or whole milk, but add less liquid so it stays thick.
Flour and Butter: These form a roux that thickens the soup. You can substitute flour with cornstarch mixed in cold water if gluten-free is needed.
Herbs and Veggies: Thyme pairs nicely with sausage and potatoes. Adding celery and carrots gives some extra texture and sweetness, but you can skip them if you’re short on time.
How Do You Make the Chowder Thick and Creamy Without It Being Too Heavy?
Thickening this chowder well means making a good roux first. Here’s how:
- After sautéing the veggies in butter, sprinkle the flour over and stir constantly for 2 minutes to cook out the raw taste.
- Slowly add in the chicken broth while whisking so no lumps form.
- Simmer until you see the soup start to thicken before adding potatoes.
For creaminess, stir in the heavy cream gently at the end. Avoid boiling after adding cream to prevent curdling. If the chowder gets too thick, a bit of extra broth or milk can help loosen it.
Equipment You’ll Need
- Large Dutch oven or soup pot – I prefer it because it heats evenly and has enough space for everything.
- Wooden spoon or spatula – helps stir the ingredients without scratching the pot.
- Measuring cups and spoons – for accuracy when adding liquids and seasonings.
- Knife and cutting board – for chopping onions, potatoes, and optional veggies.
- Stirring whisk – makes blending the flour into the broth smooth and lump-free.
- Soup ladle – for serving the chowder conveniently.
Flavor Variations & Add-Ins
- Use spicy Italian sausage instead of breakfast sausage for a zesty kick.
- Add cooked bacon bits on top for extra smoky flavor and crunch.
- Mix in chopped kale or spinach during the last few minutes for added greens.
- Swap heavy cream for coconut milk for a dairy-free version that’s still creamy and tasty.
Potato and Sausage Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) breakfast sausage (such as pork sausage), casings removed if needed
- 4 medium potatoes (Yukon Gold or Russet), peeled and diced into 1-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240ml) heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
Optional Vegetables & Seasonings:
- ½ cup celery, finely chopped (optional)
- ½ cup diced carrots (optional)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 35 minutes to cook. So, you’ll have a delicious and creamy chowder ready in about 45 minutes total—perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Sausage:
Place a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through. When done, remove the sausage with a slotted spoon and set it aside, leaving the tasty fat in the pot.
2. Sauté the Vegetables:
Add the butter to the pot with the sausage fat. Once melted, add the chopped onion, celery, and carrots (if using). Stir and cook until the veggies are softened and translucent, about 5 minutes. Then add the minced garlic and cook for 1 more minute until fragrant.
3. Make the Roux and Add Broth:
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux, which will thicken the soup nicely. Slowly whisk in the chicken broth, making sure to mix out any lumps. Bring it all to a gentle simmer.
4. Cook the Potatoes and Seasonings:
Stir in the diced potatoes and thyme. Let everything simmer until the potatoes are tender, about 15-20 minutes.
5. Finish the Chowder:
Return the cooked sausage to the pot. Stir in the heavy cream and warm the chowder gently for about 5 minutes, but avoid boiling. Season with salt and pepper to your liking. If it’s too thick, add a little extra broth or milk to loosen it up.
6. Serve and Enjoy:
Ladle the chowder into bowls and sprinkle with fresh parsley and a little black pepper. Serve warm with some crusty bread on the side for dipping. Enjoy your hearty and comforting Potato and Sausage Chowder!
Can I Use Frozen Sausage for This Chowder?
Yes, you can use frozen sausage, but be sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and prevents excess moisture in the pot.
Can I Make Potato and Sausage Chowder Ahead of Time?
Absolutely! The flavors improve if made a day ahead. Store the chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
How Should I Store Leftovers?
Keep leftover chowder in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally for even warming. You can also freeze it for up to 2 months, but the texture may change slightly.
Can I Substitute Potatoes in This Recipe?
Yes! Yukon Gold and Russet potatoes are best for chowder, but you can also try red potatoes if you prefer a firmer texture. Avoid waxy potatoes, which don’t soften well in soups.
