When chilly evenings roll in, nothing beats the cozy comfort of a steaming bowl of chowder that warms your hands and your heart. This Potato and Sausage Chowder is loaded with tender potatoes that soak up every drop of creamy broth, savory sausage that brings a bold, meaty depth, and just the right touch of spice if that’s the mood you’re in. Bright notes of onion and garlic shine through, while a hint of fresh parsley adds a pop of color and herbaceous brightness. The heavy cream and shredded cheddar cheese weave together to create a rich, velvety soup that feels like a warm blanket, while the chicken broth provides a light, savory base that keeps each spoonful from feeling too heavy. At approximately 450 calories per serving, it strikes a satisfying balance between hearty and indulgent. With just 15 minutes of prep time, 35 minutes of cooking, and a quick five-minute rest, this intermediate-level recipe is perfect for midweek meals or indulgent weekend lunches. And did I mention how irresistible it is when served alongside a slice of crunchy, buttered crusty bread? Even novice cooks can pull this together effortlessly, creating an unforgettable, comforting feast.
Every time I hear the word chowder, I’m instantly transported back to Sunday afternoons spent with my family around the kitchen island, ladling out steaming bowls of creamy goodness. One of my favorite memories is stirring in those golden potato chunks while my grandmother smiled as the savory sausage sizzled in the pan. The gentle thump of the potato masher as it thickened the broth, leaving lots of chunky texture, still echoes in my mind. Now, I love sharing this beloved recipe with friends, especially on chilly nights when everyone craves something hearty and soul-warming. The beauty of this chowder is how adaptable it is: swap in turkey or plant-based sausage for a lighter twist, add fresh corn kernels or diced carrots for a hint of sweetness and color, or even build a comforting roux with butter and flour for an extra-thick consistency. Whatever direction you choose, you’ll end up with a dish that feels familiar yet exciting, proving once again why comfort food holds such a cherished place in all of our hearts.
KEY INGREDIENTS IN POTATO AND SAUSAGE CHOWDER
Before you dive into the cooking process, it’s helpful to understand what each ingredient brings to the party. From the savory backbone of sausage to the creamy richness of heavy cream, every component lends its own character to the finished chowder. Let’s break down these essentials so you know exactly why they matter and how they work together to create this comforting, flavor-packed dish.
- Sausage: Whether you choose a spicy variety for an extra kick or a mild version for gentle warmth, the sausage provides savory depth and adds a satisfying protein punch. Browning it releases flavorful fats that become the base of the chowder.
- Potatoes: These starchy stars thicken the chowder as they cook, giving it body and heartiness. Diced potatoes soften to tender perfection and can be lightly mashed to create a lush, creamy texture.
- Onion: Finely chopped onion offers a subtle sweetness and a fragrant foundation. Cooking it until translucent draws out its sugars and enhances the overall flavor.
- Garlic: Minced garlic adds aromatic warmth and a hint of pungent depth. A quick sauté in the pot unlocks its irresistible flavor without overpowering the other ingredients.
- Chicken Broth: This savory liquid builds the base of the chowder, carrying flavors and ensuring every spoonful is soul-satisfying. Using a quality broth can make a noticeable difference.
- Heavy Cream: Pouring in heavy cream late in the process creates a velvety, luxurious consistency. It rounds out acidity and brings that classic chowder creaminess.
- Cheddar Cheese: Shredded cheddar melts into the simmering soup to add tangy richness and an extra layer of savory goodness. It also enhances the thickness.
- Olive Oil: A splash of olive oil helps in sautéing ingredients and prevents sticking, while also adding a light, fruity note.
- Salt and Pepper: Simple seasoning that ties everything together. Adjust to taste to balance the savory and creamy elements.
- Fresh Parsley: Chopped parsley provides a bright, herbaceous finish and a burst of color on top of each bowl.
- Red Pepper Flakes (Optional): A pinch of red pepper flakes will bring gentle heat and a whisper of spice, elevating the chowder’s overall flavor profile.
HOW TO MAKE POTATO AND SAUSAGE CHOWDER
Now that your ingredients are prepped and ready, follow these step-by-step instructions to build your chowder bowl by bowl. Pay attention to cooking times and techniques to ensure you get the perfect balance of flavors, textures, and creaminess.
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until it’s browned and fully cooked through, stirring occasionally. Use a slotted spoon to remove the sausage and transfer it to a bowl, leaving the rendered fat behind.
2. In the same pot, add the onion. Cook until it becomes soft and translucent, about 5 minutes, stirring gently to avoid browning. Stir in the garlic and cook for an additional minute until fragrant, ensuring it doesn’t burn.
3. Add the diced potatoes and chicken broth to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 15–20 minutes, or until the potatoes are fork-tender.
4. Use a potato masher to lightly mash some of the potatoes directly in the pot. This will naturally thicken the chowder while still leaving plenty of chunks for delightful texture.
5. Return the cooked sausage to the pot, then pour in the heavy cream and sprinkle in the cheddar cheese. Stir gently over low heat until the cheese is fully melted and the chowder is silky and warm throughout.
6. Taste and adjust the seasoning with salt and pepper, stirring in red pepper flakes if you’d like an extra layer of spice.
7. Ladle the chowder into bowls and garnish each serving with fresh parsley. Serve immediately for the best flavor and texture.
SERVING SUGGESTIONS FOR POTATO AND SAUSAGE CHOWDER
A dish this hearty deserves the perfect accompaniments to round out the meal and elevate your dining experience. Whether you’re hosting friends, feeding family, or simply treating yourself, thoughtful serving choices can transform a comforting bowl of chowder into a gourmet experience. Consider playful contrasts of texture, color, and flavor to highlight the chowder’s creamy richness. Don’t be afraid to get creative with garnishes and sides that speak to your personal taste—this is where you can make the meal your own and really have fun in the kitchen.
- Crunchy crusty bread: A warm loaf of crusty bread, brushed with melted butter or olive oil, is ideal for dipping and soaking up every last drop of chowder.
- Vibrant side salad: A crisp green salad with mixed lettuces, cherry tomatoes, and a zesty vinaigrette cuts through the richness, adding refreshing acidity.
- Creative toppings bar: Lay out bowls of shredded cheese, crispy bacon bits, chopped scallions, and extra red pepper flakes so everyone can customize their bowl just the way they like.
- Perfect beverage pairings: Complement the chowder with a crisp white wine such as Sauvignon Blanc, a light beer, or a simple sparkling water with a wedge of lemon for a balanced sip alongside each forkful.
HOW TO STORE POTATO AND SAUSAGE CHOWDER
If you find yourself with leftovers (and trust me, that happens all too quickly), proper storage will keep your Potato and Sausage Chowder tasting fresh and delicious for days or even weeks. Chilling it promptly, choosing the right container, and reheating gently are key steps to preserving its creamy texture and vibrant flavors. Whether you’re saving bowls for tomorrow’s lunch or stocking the freezer for a rainy day, these tips will ensure your chowder maintains its comforting character no matter when you enjoy it next.
- Refrigerate promptly: Transfer cooled chowder into an airtight container within two hours of cooking. Store in the fridge for up to three days, shaking the container once before reheating to redistribute any separated cream.
- Freeze in portions: For long-term storage, ladle cooled chowder into freezer-safe containers, leaving an inch of headspace for expansion. Label with the date and freeze for up to three months.
- Vacuum seal for freshness: If you have a vacuum sealer, use it to remove air from freezer bags filled with chowder to minimize freezer burn and preserve texture.
- Gentle reheating: Thaw frozen chowder in the fridge overnight. Reheat slowly over low heat on the stove, stirring frequently and adding a splash of extra broth or cream if needed to revive the silky consistency.
CONCLUSION
What a delightful journey we’ve taken through the world of Potato and Sausage Chowder! We started by uncovering the magic of each ingredient, from the savory sausage to the creamy heavy cream, and explored how they interact to create a bowl of comforting goodness that’s perfect for lunch or dinner. The step-by-step instructions walked you through sautéing, simmering, mashing, and melting, ensuring every step adds a new layer of flavor and texture. Then we dove into serving suggestions to turn your chowder into a true dining experience with crusty bread, fresh salads, and fun toppings. Finally, we covered smart storage techniques so your leftovers can be just as enjoyable as the first serving. Feel free to print this article or save it for later—you’ll want to come back to this recipe time and again whenever the call of comfort food strikes.
I hope you’ve enjoyed this recipe as much as I’ve enjoyed sharing it. If you give this chowder a try or experiment with your own twists—maybe adding corn or swapping in a plant-based sausage—I’d love to hear how it turns out. You’ll also find a FAQ section below to help troubleshoot any questions that pop up while cooking. Please leave a comment with your feedback, questions, or personal stories if you need help along the way or just want to share your culinary triumphs. Happy cooking!
Potato and Sausage Chowder
Description
This mouthwatering chowder combines tender potatoes, savory sausage, and creamy goodness, creating a delightful experience that's perfect for chilly evenings.
Ingredients
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
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In the same pot, add the onions and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.
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Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, approximately 15-20 minutes.
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Use a potato masher to lightly mash some of the potatoes in the pot to thicken the chowder slightly, leaving plenty of chunks for texture.
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Stir in the cooked sausage, heavy cream, and cheddar cheese. Heat the chowder over low until the cheese is melted and everything is warmed through.
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Season the chowder with salt and pepper to taste, and add red pepper flakes if using for added spiciness.
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Serve hot, garnished with fresh parsley.
Note
- You can substitute turkey or vegetarian sausage for a lighter or meatless variation.
- Adding corn or carrots can increase the sweetness and texture of the chowder.
- For a thicker chowder, consider using a roux made with butter and flour.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- This chowder pairs wonderfully with crusty bread for a complete meal.
