Potato and Sausage Chowder

Most soup recipes are a polite suggestion. This one is a demand. Imagine a bowl so hearty it could solve minor family disputes.

A chowder so creamy you’ll question every life choice that led you to eat the canned stuff. This isn’t just food; it’s a culinary cheat code for looking like a kitchen genius with minimal effort. Why spend an hour on a meal that gets a shrug?

This recipe delivers a standing ovation from a few simple ingredients. Get ready to make your new weekly obsession.

What Makes This Recipe So Good

This chowder is the ultimate comfort food hack. It transforms cheap, humble ingredients into a luxurious meal.

The magic lies in the texture and depth of flavor.

We’re building layers of savoriness from the sausage and a creamy, velvety base that clings to every spoonful. It’s ridiculously satisfying without requiring a degree in culinary arts. You get a restaurant-quality result from a single pot and about 45 minutes.

It’s the definition of a high-reward, low-effort recipe.

Ingredients You’ll Need

Gather these simple components. The beauty is in their flexibility.

• 1 lb smoked sausage (kielbasa or Andouille), sliced into rounds
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 4 cups potatoes (Yukon Gold or Russet), peeled and cubed
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Optional: 1 cup frozen corn, 1 cup shredded cheddar cheese, chopped fresh parsley for garnish

Step-by-Step Instructions

Follow these steps. Do not, I repeat, do not skip the order.

It’s science.

1. Brown the Sausage: In a large pot or Dutch oven, cook the sliced sausage over medium-high heat until nicely browned. Remove with a slotted spoon and set aside. This renders the fat we’ll cook in.
   

   Don’t you dare drain it.

2. Sauté the Aromatics: In the same pot with the sausage drippings, melt the butter. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for one more minute until fragrant.
3. Create the Roux: Sprinkle the flour over the onion and garlic mixture.
   

   Whisk constantly and cook for about 2 minutes. This cooks out the raw flour taste and is the key to a thick, non-pasty chowder.

4. Whisk in the Broth: Slowly pour in the chicken broth while whisking continuously. This prevents lumps from forming.
   

   Bring the mixture to a simmer, and watch it thicken almost instantly.

5. Cook the Potatoes: Add the cubed potatoes and the browned sausage back to the pot. Season with smoked paprika, salt, and pepper. Let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
6. Finish with Creaminess: Reduce the heat to low.
   

   Stir in the milk and heavy cream. Heat through but do not let it boil, or the dairy might curdle. If using, add the corn and cheese now, stirring until the cheese melts.

7. Serve and Dominate: Ladle into bowls, garnish with parsley, and prepare for compliments.
   

   You’ve earned them.

Storage Instructions

This chowder is arguably better the next day. Let it cool completely before storing.

Keep it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk if it has thickened too much.

FYI, you can freeze it for up to 3 months, but be aware the texture of the potatoes may become a bit softer upon thawing.

It’ll still taste amazing.

Benefits of This Recipe

This isn’t just a meal; it’s a strategic life choice. It’s a complete, one-pot wonder, meaning cleanup is a joke.

It’s incredibly cost-effective, feeding a crowd for a fraction of the price of takeout. It’s also highly adaptable to what you have in your fridge.

Got a different veggie? Toss it in.

Most importantly, it provides a level of comfort and satisfaction that is borderline therapeutic. It’s a hug in a bowl.

Common Mistakes to Avoid

Even heroes can stumble.

Avoid these pitfalls for a perfect chowder every time.

• Boiling After Adding Dairy: This is the cardinal sin. It causes the milk and cream to curdle, giving you a grainy texture. Low and slow is the way to go.
• Undercooking the Roux: If you don’t cook the flour and butter mixture for a full minute or two, your chowder will taste like raw dough.
  

  Nobody wants that.

• Over-salting Too Early: The sausage and broth are already salty. Season at the end, after the cream and milk are in, to avoid a salt-lick situation.
• Cutting Potatoes Inconsistently: If your potato chunks are all different sizes, some will be mush and others will be crunchy. Aim for uniformity.

Alternatives and Swaps

Don’t have an ingredient?

No problem. This recipe is your playground.

• Meat: Swap sausage for cooked, shredded chicken, bacon, or even ground beef.
• Vegetables: Add carrots or celery with the onions. Throw in some spinach or kale at the end.
• Broth: Vegetable broth works perfectly for a pescatarian version.
• Dairy: Use half-and-half instead of cream and milk for a slightly lighter version.
  

  For a dairy-free option, use full-fat canned coconut milk.

• Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend for the roux.

Frequently Asked Questions

Can I make this chowder in a slow cooker?

Absolutely. Brown the sausage and sauté the onions in a skillet first for maximum flavor. Then, transfer everything except the milk and cream to the slow cooker.

Cook on low for 6-7 hours or high for 3-4. Stir in the dairy during the last 30 minutes.

My chowder is too thick. How can I thin it out?

Easy fix.

Just whisk in a little more chicken broth or milk until it reaches your desired consistency. Reheat it gently on the stove.

What’s the best type of potato to use?

IMO, Yukon Golds are the winner. They have a naturally buttery flavor and hold their shape well.

Russets will work but will break down more, creating a thicker, starchier chowder.

Can I skip the heavy cream?

You can, but the texture will be less rich and luxurious. Using only whole milk will result in a thinner chowder. For a decent middle ground, use half-and-half.

How can I make it spicier?

Use spicy Andouille sausage.

You can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce when you add the other seasonings.

Final Thoughts

This potato and sausage chowder is more than a recipe. It’s a reliable, no-fail path to a fantastic meal. It proves that you don’t need fancy techniques or expensive ingredients to eat like royalty.

It’s the dish you’ll make on a lazy Sunday and the one you’ll rely on to impress last-minute guests.

So, stop wondering if it’s good. Make it. Your future self, happily eating a second bowl, will thank you.

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