Potato And Sausage Chowder Recipe

If you’re on the hunt for the ultimate comfort food that’s both hearty and satisfying, Potato And Sausage Chowder has you covered in all the best ways. This soul-warming dish brings together tender potatoes, savory sausage, and a creamy broth that wraps around each spoonful like a hug. Whether you’re cooking for a quiet night in or feeding a hungry group, the approachable flavors and homey aroma make it a dependable favorite in my kitchen. From the first bubbling simmer to the last garlicky bite, you’ll love how this chowder pulls everyone to the table and fills your home with irresistible coziness.

this Recipe

Ingredients You’ll Need

Simple, familiar ingredients form the backbone of Potato And Sausage Chowder, each one playing a crucial role in the final flavor, texture, or colorful presentation. These are the building blocks for a bowl that’s bold, creamy, and completely crave-worthy.

• Russet potatoes: Essential for their fluffy texture that helps thicken the chowder and gives it that signature bite.
• Smoked sausage: Adds a smoky, savory depth; kielbasa or andouille work great, depending on your taste.
• Yellow onion: Gives a subtle sweetness and aromatic base to the broth.
• Carrots: Bring a pop of color and gentle sweetness for flavor balance and visual appeal.
• Celery: Lends a mild, herbal crunch that rounds out the classic chowder mix.
• Garlic cloves: Infuse a warm, fragrant note that makes each spoonful satisfying.
• Chicken broth: The liquid gold that creates the chowder’s base; use low-sodium for a lighter touch.
• Heavy cream: Delivers rich creaminess and lush texture to every bite.
• Butter: Gives the chowder a rounded, buttery finish that ties everything together.
• Olive oil: Helps saute vegetables and sausage for deeper flavor development.
• Salt and black pepper: Elevates every ingredient and allows you to season confidently to taste.
• Thyme (fresh or dried): Adds a herbal, earthy aroma that enhances the soup’s warmth.
• Optional toppings (shredded cheddar, bacon, scallions): Let you sprinkle on extra flavor and a bit of flair before serving.

How to Make Potato And Sausage Chowder

Step 1: Prep Your Ingredients

Begin by giving your potatoes a gentle scrub and peeling them if desired, then cut them into even cubes to ensure they cook uniformly. Slice your sausage into bite-sized rounds, dice the onions, carrots, and celery, and mince the garlic. Having everything ready at arm’s length makes the cooking process smooth and enjoyable.

Step 2: Sauté Sausage and Aromatics

In a large soup pot, heat a blend of olive oil and butter over medium heat. Add the sausage and let it sizzle until it’s browned and slightly crisp around the edges, deepening its smoky flavor. Next, toss in the onion, carrots, celery, and garlic, stirring occasionally until they turn glossy and fragrant—this aromatic base is what makes Potato And Sausage Chowder so irresistible.

Step 3: Simmer the Chowder

Add your cubed potatoes to the pot and pour in the chicken broth, making sure the vegetables are just covered. Sprinkle in the thyme, a generous pinch of salt, and some black pepper. Bring everything to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 15-20 minutes, or until the potatoes become perfectly tender.

Step 4: Finish with Cream

Once the potatoes are cooked through, stir in the heavy cream. Let the chowder simmer for another 5 minutes so the flavors meld and the soup thickens slightly. Taste and adjust seasoning if needed. The result is a creamy, dreamy batch of Potato And Sausage Chowder that’s every bit as comforting as it sounds.

Step 5: Serve and Enjoy

Ladle the chowder into bowls while hot. Top with a sprinkle of shredded cheddar, crumbles of crispy bacon, and a handful of sliced scallions if you like. Now’s the moment to sink in with a spoon and taste the heartwarming magic you just created.

How to Serve Potato And Sausage Chowder

Garnishes

The right garnish takes your Potato And Sausage Chowder from cozy to absolutely show-stopping. Classic choices like shredded sharp cheddar cheese, crispy bacon bits, and sliced scallions add flavor, color, and irresistible visual appeal. If you want to get fancy, a dollop of sour cream or a sprinkle of fresh thyme will do wonders too.

Side Dishes

A hearty chowder almost stands alone, but a thick-cut slice of crusty bread or a warm, buttery biscuit is perfect for dipping and scooping up every last bit. For a lighter touch, pair with a fresh green salad tossed with a zesty vinaigrette—it balances the rich, creamy notes beautifully and keeps your meal feeling fresh.

Creative Ways to Present

For a crowd-pleasing twist, serve Potato And Sausage Chowder in hollowed-out bread bowls, letting the edges soak up the savory broth. If you’re hosting, offer a “toppings bar” so everyone can customize their own with cheeses, herbs, and crunchy extras. Individual soup crocks or mugs add a fun, homey vibe, making it easy to serve at parties or potlucks.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Potato And Sausage Chowder to room temperature before transferring to an airtight container. It will keep well in the fridge for up to 4 days, and the flavors often deepen and improve overnight, making leftovers something to look forward to.

Freezing

To freeze, divide the chowder into individual portions so they’re easy to reheat later. Because the creamy base can sometimes separate, let the soup cool completely and then store it in freezer-safe containers or heavy-duty bags for up to 2 months. Give it a good stir after thawing to bring everything back together.

Reheating

Warm your chowder gently on the stovetop over medium-low heat, stirring frequently to keep the creamy texture smooth. Avoid bringing it to a rapid boil, as high heat can cause the dairy to split. If it thickens up too much in the fridge or freezer, just add a splash of broth or cream while reheating to restore its luscious consistency.

FAQs

Can I use a different type of sausage?

Absolutely! While smoked sausage is classic in Potato And Sausage Chowder, feel free to swap in spicy andouille, Italian sausage, or even turkey sausage for a lighter spin. Each one adds its own twist to the final flavor.

What potatoes work best for chowder?

Russet potatoes are ideal because they break down slightly and help thicken the soup, but Yukon Golds bring a buttery note and hold their shape a little better. Choose your favorite, or use a mix for the best of both worlds.

How can I make the chowder thicker?

If you love a really thick chowder, try mashing a few potatoes directly in the pot before adding the cream. Another trick is to add an extra spoonful of flour or cornstarch whisked with cold broth right at the end.

Is this recipe gluten-free?

Potato And Sausage Chowder is naturally gluten-free, provided your sausage and broth don’t contain any wheat-based additives. Always check labels when serving to those with gluten sensitivities.

Can I make this chowder vegetarian?

Yes, you can create a delicious vegetarian version by omitting the sausage and using a plant-based alternative. Swap in vegetable broth and bulk up the chowder with extra potatoes, carrots, or even corn for wonderful flavor and color.

Final Thoughts

If you’re ready to treat yourself and your loved ones to a bowl of pure coziness, Potato And Sausage Chowder is the perfect place to start. There’s just something about its creamy richness and comforting flavors that brings people together. Don’t be surprised when it becomes a regular request in your home—give it a try and taste just how irresistible homemade chowder can be!

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