Savory Creamy Sausage & Potato Chowder Recipe

There’s nothing quite like settling in with a warm bowl of sausage potato chowder on a chilly day. This savory creamy sausage potato chowder recipe brings together hearty potatoes, smoky sausage, and a luscious cream base to create the ultimate comfort soup. You’ll love how simple it is to make yet so rewarding and delicious.

this Recipe

Whether you’re cooking for family or meal prepping for the week, this chowder is a guaranteed crowd-pleaser. It’s packed with flavor and rich texture, making it perfect for cozy dinners or casual lunch gatherings. Let me walk you through everything you need to know to make this dish from scratch.

Why You’ll Love This Recipe

• Hearty and filling with tender potatoes and savory sausage.
• Rich, creamy texture that’s comforting and satisfying.
• Easy stovetop method with simple ingredients you likely have on hand.
• Perfect for meal prep and reheats beautifully.
• Customizable with your favorite herbs and veggies.

Ingredients

Gather these ingredients to make a rich and flavorful sausage potato chowder that serves six comfortably.

• 1 pound smoked sausage, sliced into 1/4-inch rounds
• 4 cups peeled and diced russet potatoes (about 2 large potatoes)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup frozen corn kernels
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 350 per serving

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

1. In a large pot over medium heat, melt 1 tablespoon of butter and add the sliced sausage. Cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
2. Add the remaining 2 tablespoons of butter to the pot. Stir in the onions and garlic, sautéing until translucent and fragrant, about 4 minutes.
3. Sprinkle the flour over the onion mixture and stir well to create a roux. Cook for 2 minutes, stirring constantly to avoid burning and to remove the raw flour taste.
4. Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes, smoked paprika, thyme, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Stir in the milk, heavy cream, and frozen corn kernels. Return the cooked sausage to the pot and simmer for an additional 5 minutes until the chowder thickens and is heated through.
6. Taste and adjust seasoning with extra salt and pepper if needed. Remove from heat.
7. Ladle the chowder into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or oyster crackers for a complete meal.

Tips for the Best Results

• Use smoked sausage for a deeper, richer flavor that complements the creamy base.
• Don’t skip the roux; it’s essential for thickening the chowder perfectly.
• Peel and dice potatoes uniformly so they cook evenly and melt into the soup just right.
• For an extra veggie boost, add chopped celery or carrots with the onions.
• If you prefer a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding cream.

Storage and Reheating

Store leftover sausage potato chowder in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, making leftovers even tastier.

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

Frequently Asked Questions

Can I use a different type of sausage?

Yes! While smoked sausage adds great flavor, you can substitute Italian sausage, kielbasa, or even spicy chorizo depending on your taste preference.

Is this chowder gluten-free?

The traditional recipe uses all-purpose flour for thickening, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch slurry.

Can I make this chowder vegetarian?

To make a vegetarian version, skip the sausage and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms or zucchini for heartiness.

What can I serve with this chowder?

Crusty bread, oyster crackers, or a simple green salad pair wonderfully with this rich chowder, balancing the flavors and adding texture.