Savory Creamy Sausage & Potato Chowder Recipe for Cozy Nights

There’s something truly comforting about a warm bowl of sausage potato chowder on a chilly evening. This savory creamy sausage potato chowder recipe is just the kind of hearty, flavorful soup that makes you feel right at home. With tender potatoes, savory sausage, and a luscious cream base, it’s a perfect meal to cozy up with any night of the week.

this Recipe

As you dive into this recipe, you’ll find it’s easy to prepare and quickly becomes a go-to favorite. Whether you’re cooking for your family or hosting friends, this chowder delivers a satisfying blend of textures and tastes that everyone will love.

Why You’ll Love This Recipe

• Rich and creamy texture that’s deeply satisfying
• Hearty chunks of sausage and potatoes for a filling meal
• Simple stovetop method with familiar ingredients
• Perfectly balanced savory flavors with herbs and spices
• Great for meal prep and reheats beautifully

Ingredients

Gather these ingredients to make your savory creamy sausage potato chowder come together easily and taste fantastic.

• 1 pound Italian sausage (mild or spicy, casings removed)
• 4 cups peeled and diced russet potatoes (about 2 medium potatoes)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 380 per serving

How to Make Savory Creamy Sausage & Potato Chowder: The Ultimate Comfort Soup!

1. In a large pot over medium heat, melt the butter. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 7 minutes.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Sprinkle the flour over the sausage mixture and stir well to coat everything. Cook for 2 minutes, stirring constantly to remove the raw flour taste.
4. Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook until potatoes are tender, about 15-20 minutes.
5. Once potatoes are soft, stir in the whole milk and heavy cream. Heat through gently without boiling so the chowder thickens slightly and becomes creamy, about 5 minutes.
6. Taste and adjust seasonings with more salt and pepper if needed. Remove from heat.
7. Serve hot, garnished with freshly chopped parsley and an extra crack of black pepper. Enjoy with crusty bread or a simple side salad for a complete meal.

Tips for the Best Results

• Use russet potatoes for a creamy texture that breaks down slightly during cooking.
• Remove sausage casings before cooking for easier browning and better texture.
• Don’t let the chowder boil after adding cream to prevent curdling.
• For a thicker chowder, mash a few potato chunks against the side of the pot before adding cream.
• Fresh herbs like thyme and parsley brighten the flavor, but dried herbs work well too.

Storage and Reheating

Store leftover sausage potato chowder in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it even tastier the next day.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the chowder has thickened too much. You can also freeze the chowder for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use turkey sausage instead of Italian sausage?

Yes, turkey sausage is a leaner alternative that works well in this chowder. It will change the flavor slightly but still provide great texture and protein.

Is this chowder gluten-free?

The recipe includes all-purpose flour as a thickener, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend or cornstarch slurry.

Can I make this soup vegetarian?

You can omit the sausage and use vegetable broth instead of chicken broth. Consider adding smoked tofu or mushrooms for added umami flavor.

How do I store leftover chowder properly?

Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months, then thaw and reheat gently.