This hearty Potato and Sausage Chowder is rich, creamy, and bursting with savory flavor. It’s a comforting soup perfect for chilly evenings or a cozy family dinner. The smoky sausage adds bold depth to the velvety broth, while tender chunks of potato and vegetables create a satisfying bite in every spoonful. With minimal prep and simple ingredients, this chowder delivers big flavor without a lot of fuss. Whether you’re feeding a crowd or just craving something warm and filling, this one-pot meal is guaranteed to become a staple in your kitchen.
Ingredients
- 1 tablespoon olive oil
- 1 lb smoked sausage or kielbasa, sliced into half-moons
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 celery stalks, chopped
- 3 carrots, peeled and chopped
- 1½ lbs Yukon gold or russet potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1½ cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Preparation
Step 1: Sauté the Sausage
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the sliced sausage and sauté for 5–6 minutes until browned and caramelized. Remove sausage from the pot and set aside.
Step 2: Cook the Aromatics
Add diced onion, celery, and carrots to the pot. Cook for 5–7 minutes until softened. Stir in minced garlic and cook for 1 more minute, until fragrant.
Step 3: Add Flour to Build the Base
Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly.
Step 4: Pour in Broth and Add Potatoes
Gradually pour in the chicken broth while whisking to prevent lumps. Add diced potatoes, smoked paprika, thyme, and a generous pinch of salt and pepper. Stir well.
Step 5: Simmer Until Potatoes Are Tender
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20–25 minutes or until the potatoes are fork-tender.
Step 6: Stir in Dairy and Cheese
Add milk, heavy cream, and cheddar cheese. Stir until the cheese melts into the broth. Return the browned sausage to the pot. Let the chowder heat through for 5 minutes on low, stirring gently.
Step 7: Finish and Serve
Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving. Ladle into bowls and enjoy warm.
Variations
- Use spicy andouille sausage for a Cajun twist
- Add a pinch of cayenne for extra heat
- Swap cheddar for gouda or smoked provolone
- Stir in chopped kale or spinach at the end for greens
- Add corn kernels for texture and sweetness
- Use sweet potatoes instead of white for a unique flavor
Cooking Notes
- Use a starchy potato like russet for a creamier texture or Yukon gold for a buttery bite
- Browning the sausage boosts flavor, don’t skip this step
- If you prefer a thicker chowder, mash some potatoes in the pot or stir in a cornstarch slurry
- Add more broth if the chowder is too thick after cooling
- Shred your own cheese for smoother melting; pre-shredded can be gritty
Serving Suggestions
- Serve with warm crusty bread or dinner rolls
- Pair with a crisp green salad for a complete meal
- Top with shredded cheese, bacon bits, or green onions
- Enjoy alongside a grilled cheese sandwich
- Serve in a bread bowl for an indulgent presentation
Tips
- Store leftovers in an airtight container for up to 4 days
- Reheat slowly on the stove, adding milk or broth to loosen
- Freeze in freezer-safe containers for up to 2 months (without the dairy)
- Add dairy after reheating frozen portions for best texture
- Use low-sodium broth to control salt levels
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Approx. per serving, serves 6)
- Calories: 470
- Protein: 18g
- Fat: 33g
- Carbohydrates: 29g
- Sugar: 6g
- Sodium: 970mg
FAQs
Can I make this chowder ahead of time?
- Yes. It reheats beautifully. Prepare it up to 2 days in advance and store in the fridge. Reheat gently before serving.
Can I freeze Potato and Sausage Chowder?
- Yes, but for best texture, freeze before adding the dairy. Add milk, cream, and cheese after thawing and reheating.
What’s the best sausage to use?
- Smoked sausage or kielbasa is ideal. Andouille works great if you want a spicier flavor.
Can I make this gluten-free?
- Yes, use a gluten-free flour or omit the flour and thicken the soup with a cornstarch slurry.
How can I make it lighter?
- Use 2% milk instead of whole milk and replace the cream with more milk or half-and-half. Use turkey sausage to reduce fat.
Conclusion
This Potato and Sausage Chowder brings together bold, comforting flavors in one creamy bowl. The combination of smoked sausage, tender potatoes, sweet carrots, and flavorful broth makes it a hearty meal perfect for weeknights, gatherings, or cold-weather comfort. Easy to customize and prepare in under an hour, it’s a versatile chowder you’ll want to make again and again. Whether served with crusty bread or as part of a soup night lineup, this dish is a reliable crowd-pleaser and a warm, satisfying favorite.