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–+ servings
Potato and Sausage Chowder

Cozy Up with Creamy Potato and Sausage Chowder Delight

This Potato and Sausage Chowder is a rich, creamy comfort food perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 4 cups Potatoes Use starchy varieties like Russets for creaminess.
  • 16 oz Sausage Choose traditional pork sausage for smoky flavor.
  • 1 medium Onion Enhances sweetness; can swap with shallots.
  • 2 cloves Garlic Adds depth; substitute with garlic powder if needed.
  • 2 medium Carrots Provides sweetness; peas or corn can be used.
  • 2 stalks Celery Gives freshness; omit if unavailable.
Liquid
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream For rich texture; can substitute with half-and-half.
  • 1 cup Whole Milk Low-fat milk or dairy alternatives can also be used.
Flavoring
  • 2 tablespoons Butter Adds richness; olive oil is a healthy substitute.
  • 1 teaspoon Dried Thyme Earthy note; fresh thyme is a great alternative.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Essential for seasoning.
  • 1 teaspoon Paprika Provides smokiness; cayenne for spice.
  • ¼ cup Flour Thickens chowder; cornstarch as gluten-free option.

Equipment

  • Large Pot
  • Wooden spoon
  • Dutch oven

Method
 

Cooking Instructions
  1. Brown the sausage in a large pot over medium heat for about 7-10 minutes until crispy, then remove and set aside.
  2. In the same pot, melt butter and sauté chopped onion for 3-4 minutes. Add minced garlic for another 30 seconds.
  3. Add diced carrots and chopped celery, cooking for 3-4 minutes until they soften.
  4. Sprinkle flour over the veggies, stirring constantly for 1-2 minutes to cook the flour.
  5. Gradually whisk in chicken broth, add diced potatoes, thyme, salt, pepper, and paprika, and bring to a boil.
  6. Reduce heat and cover, simmer for 20-25 minutes until potatoes are tender.
  7. Stir in cooked sausage, heavy cream, and whole milk, heating through for 5 minutes without boiling.
  8. Adjust seasoning to taste and serve hot, garnished with fresh herbs or paprika.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 36gProtein: 22gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 900mgPotassium: 850mgFiber: 4gSugar: 4gVitamin A: 1200IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best flavor, let the chowder rest in the fridge for a few hours or overnight before serving.

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