potato sausage chowder

You know those days? The ones where the wind is whipping outside, the sky looks like it’s about to cry, and all you want is a big, warm hug in food form? Yeah, that’s exactly when I reach for this potato sausage chowder. It’s not just a meal; it’s a whole mood setter. I remember making this for the first time years ago, trying to find something hearty enough for a chilly evening but also ridiculously easy because I was exhausted. This chowder is my answer to that feeling every single time. It’s like a warm blanket for your insides, and honestly, the smell that fills the kitchen when it’s simmering is just pure magic. Forget those fancy, complicated soups; this potato sausage chowder is the real deal when you need serious comfort without the fuss.

What is potato sausage?

So, what exactly is this magical pot of goodness? Think of it as the ultimate cozy stew, a symphony of tender potatoes, savory sausage, and a creamy, dreamy broth that just sings. It’s not your average thin soup; this potato sausage chowder has body and soul. The star players are, of course, the potatoes – usually Yukon Golds for their buttery texture and creamy melt-in-your-mouth quality – and a good quality, flavorful sausage, often a smoked kielbasa or an Italian sausage, depending on my mood. Everything gets simmered together until the potatoes are fork-tender and the flavors have truly melded. It’s hearty, satisfying, and deeply comforting, the kind of dish that makes you want to curl up on the couch with a good book or gather your favorite people around the table.

Why you’ll love this recipe?

Honestly, there are so many reasons this potato sausage chowder has earned a permanent spot in my recipe rotation. For starters, the flavor is just out of this world. You get the rich, savory notes from the sausage, the comforting earthiness of the potatoes, and a subtle sweetness from the onions and carrots, all brought together by a luscious, creamy broth. It’s incredibly satisfying without being heavy, which is a win-win in my book. And don’t even get me started on the simplicity! I can whip this up on a weeknight without breaking a sweat, which is a lifesaver when I’m juggling work, kids, and life. Plus, it’s ridiculously budget-friendly. Potatoes and sausage are generally inexpensive, and you likely have most of the other ingredients in your pantry already. What I love most, though, is its versatility. You can easily adapt it to your liking – swap out the sausage, add different veggies, or even make it dairy-free if you need to. It’s a recipe that truly works for everyone, every time. It’s definitely a step up from a basic Baked Potato, offering so much more depth and warmth.

How do I make potato sausage chowder?

Quick Overview

Making this potato sausage chowder is surprisingly straightforward. You’ll start by browning your sausage, which gives us a fantastic base flavor. Then, we sauté some aromatics before adding the potatoes and broth to simmer until tender. The magic really happens when we create a quick roux to thicken the soup and make it wonderfully creamy. It’s a process that builds flavor layer by layer, and the end result is a chowder that tastes like it simmered for hours, but in reality, it’s ready in about an hour or so. It’s the perfect example of how simple ingredients can create something truly spectacular.

Ingredients

For the Main Chowder: What are some good recipes for this dish?
1 tablespoon olive oil or butter
1 pound smoked sausage (like kielbasa or andouille), sliced into 1/2-inch rounds
1 large yellow onion, chopped
2-3 carrots, peeled and diced
2 celery stalks, diced
4 cups (about 2 pounds) Yukon Gold potatoes, peeled and cut into 1-inch cubes
4 cups chicken or vegetable broth
1 teaspoon dried thyme
Salt and freshly ground Black Pepper to taste
2 tablespoons all-purpose flour
2 cups milk (whole or 2% is best for creaminess, but I’ve tested with almond milk and it actually made it even creamier!)
1/2 cup heavy cream (optional, for extra richness)

For Garnish (Optional but Recommended!):
Fresh parsley, chopped
Crusty bread for dipping

Step-by-Step Instructions

Step 1: Brown the Sausage

Grab a large pot or Dutch oven and heat the Olive oil or butter over medium-high heat. Add your sliced sausage and cook, stirring occasionally, until it’s nicely browned and has rendered some of its fat, about 5-7 minutes. This step is crucial for developing deep flavor; don’t rush it! Once browned, use a slotted spoon to remove the sausage and set it aside on a plate, leaving the rendered fat in the pot. That fat is pure gold!

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 7-10 minutes. You want them to be tender but not mushy. This slow sauté builds a sweet foundation for the chowder.

Step 3: Add Potatoes and Broth

Now, add the cubed potatoes to the pot. Pour in the chicken or Vegetable Broth and add the dried thyme. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot – that’s where a lot of the flavor is hiding! Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Thicken the Chowder

In a small bowl, whisk together the flour and the milk until you have a smooth mixture with no lumps. This is our thickening agent. Once the potatoes are tender, stir this milk-flour mixture into the simmering chowder. Continue to cook, stirring constantly, for another 5-7 minutes, or until the chowder has thickened to your desired consistency. Don’t let it boil vigorously after adding the milk mixture, or it might scorch.

Step 5: Finish and Season

Stir the browned sausage back into the chowder. If you’re using heavy cream for extra richness, stir that in now. Taste the chowder and season generously with salt and freshly ground black pepper. This is where you make it your own! Sometimes I add a pinch more thyme, or a little dash of cayenne if I want a tiny kick.

Step 6: Serve it Up!

Ladle the hot potato sausage chowder into bowls. Garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately with plenty of crusty bread for dipping – you’ll want to sop up every last drop of that delicious broth!

What to Serve It With

This potato sausage chowder is practically a meal in itself, but it plays beautifully with a few accompaniments. For a classic cozy breakfast or brunch, I love serving it with a side of my simple fluffy scrambled eggs or some crispy bacon. It’s a hearty start to the day that feels incredibly indulgent. As a lighter brunch option, a simple side salad with a tangy vinaigrette offers a nice contrast. For a more substantial meal, think of it as the star of a comfort food spread. A slice of warm, crusty bread is non-negotiable for me; it’s perfect for soaking up every last bit of that creamy broth. Sometimes, I’ll even pair it with a simple grilled cheese sandwich for an ultimate comfort food mashup. On colder evenings, just a big bowl of this chowder and some warm, crusty bread feels like the most satisfying meal in the world.

Top Tips for Perfecting Your Potato Sausage Chowder

I’ve made this potato sausage chowder countless times, and I’ve picked up a few tricks along the way that I think make all the difference. First, about those potatoes: While you can use Russets, Yukon Golds really are superior here. They hold their shape a bit better and contribute to that lovely creamy texture without turning to mush. When cubing them, try to keep the pieces relatively uniform in size so they cook evenly. Don’t skimp on browning the sausage! That step is where so much of the savory depth comes from. Make sure your pot is hot enough, and give it space to get a nice sear on those slices. For the aromatics – onion, carrots, celery – dicing them relatively small ensures they soften and meld into the broth beautifully. If you’re short on time, you can sometimes find pre-diced mirepoix mixes, but I find dicing them fresh just has a better flavor. When it comes to thickening, whisking the flour and milk together thoroughly is key to avoiding lumps. A small, good-quality whisk is your best friend here. And remember, the chowder will thicken more as it cools, so don’t go overboard. If you find it’s too thick, a splash more milk or broth can easily fix it. For ingredient swaps, I’ve used chorizo instead of kielbasa, and while it’s spicier, it’s delicious! If you’re aiming for a dairy-free version, use unsweetened almond or soy milk and a dairy-free butter alternative for sautéing. The heavy cream is optional, but if you want that extra velvety finish, it’s worth it. Always taste and adjust your seasoning at the end; that’s how you really bring out all the flavors.

Storing and Reheating Tips

One of the best things about this potato sausage chowder is how well it keeps. Once cooled, I store any leftovers in an airtight container in the refrigerator. It stays good for about 3-4 days, and honestly, I think the flavors meld even more overnight, making it even tastier. When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally until heated through. If it seems a little thick, add a splash of milk or broth to loosen it up. You can also reheat individual portions in the microwave. For longer storage, this chowder freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat as directed on the stovetop. I’ve never had an issue with the potatoes getting mushy after freezing and reheating, which is a common concern with potato dishes.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite potato sausage chowder. It’s the kind of recipe that feels like a warm hug on a chilly day, and the best part is, it’s so forgiving and adaptable. I truly hope you give it a try, especially when you’re craving something deeply satisfying and utterly comforting. It’s a testament to how simple ingredients, when treated with a little care, can create something truly spectacular. If you end up making it, I’d absolutely love to hear how it turns out! Drop a comment below and tell me about your experience, or if you’ve added any fun twists. And if you enjoyed this, you might also love my Creamy Tomato Basil Soup or my Hearty Lentil Shepherd’s Pie – both are fantastic comfort food recipes! Happy cooking, my friends!