Description

This hearty Potato and Sausage Chowder is a comforting, creamy soup filled with tender potatoes, savory sausage, aromatic vegetables, and a touch of herbs. It’s the perfect dish to warm you up on a chilly evening and satisfying enough to be a main course. Ready in less than an hour, it’s family-friendly and easily customizable for various diets.

Ingredients

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For the Chowder Base

1 pound (450g) smoked sausage, sliced into 1/4-inch coins
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 large carrots, diced
2 cloves garlic, minced
4 cups (about 500g) russet or Yukon gold potatoes, peeled and cut into 1/2-inch cubes
4 cups (950ml) low-sodium chicken broth
1 cup (240ml) whole milk or half-and-half

For Seasoning

1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (plus more for garnish)

For Thickening (Optional)

2 tablespoons all-purpose flour
2 tablespoons unsalted butter

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Instructions

Sauté the Sausage: Heat olive oil in a large pot over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until the sausage is browned around the edges, about 5 minutes. Transfer to a plate and set aside.
Cook the Vegetables: In the same pot, add the diced onion, celery, and carrots. Sauté for 4-5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute, stirring frequently.
Add Potatoes and Broth: Stir in the cubed potatoes, chicken broth, dried thyme, smoked paprika, and a generous pinch of salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, or until the potatoes are tender.
Make the Roux (Optional for Thickening): In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly. Stir this roux into the simmering soup for a creamier, thicker texture.
Finish the Chowder: Return the browned sausage to the pot. Stir in the milk or half-and-half and simmer for another 5 minutes. Taste and adjust seasoning as needed. Remove from heat and stir in chopped parsley.
Serve: Ladle chowder into bowls and garnish with extra parsley. Serve hot with crusty bread, if desired.

Notes

For a lighter version, use turkey sausage and low-fat milk.
Swap in sweet potatoes for a different flavor twist.
For extra richness, add a splash of heavy cream just before serving.
This soup stores well in the fridge for up to 3 days and may be frozen (without cream added).
Gluten-free: Skip the roux or use gluten-free flour to thicken.
Add fresh corn or spinach for extra nutrition and color.

Nutrition

Serving Size: 1 generous bowl (approximately 2 cups)
Calories: 380
Sugar: 6g
Sodium: 990mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 16g
Cholesterol: 45mg