Creamy Potato And Sausage Chowder

This creamy potato and sausage chowder brings together tender potatoes and smoky sausage in a rich, comforting broth that feels like a warm hug. It’s the perfect lunch to cozy up with on chilly days, delivering hearty flavors without too much fuss.

I first made this chowder during a rainy weekend and it instantly became a favorite in our household. The combination of smoky sausage and creamy potatoes always hits the spot when I need something easy and filling.

Ingredients

• Smoked sausage: provides savory, smoky flavor look for good quality sausage with natural casing for best texture
• Potatoes: the base of the chowder Yukon Gold or Russets work well for their creaminess when cooked
• Onion: builds the aromatic foundation pick firm onions without soft spots
• Garlic: adds depth and a subtle kick fresh cloves are essential for best taste
• Chicken broth: brings everything together with a flavorful liquid base low sodium options allow you to control saltiness
• Heavy cream: creates the chowder’s signature richness full-fat gives the best mouthfeel
• Milk: lightens the cream slightly while maintaining creaminess
• Dried thyme: earthy herb that complements sausage and potatoes nicely
• Paprika: adds warmth and subtle color smoky paprika enhances the overall flavor
• Olive oil: used to sauté and develop flavors early on choose extra virgin for quality
• Corn kernels: add sweetness and texture fresh is ideal but frozen or canned work fine too
• Fresh parsley: brightens the dish and adds a fresh herbal note for garnish
• Salt and pepper: essential for seasoning and balancing flavors

Step-by-Step Instructions

Sauté the Sausage:

Heat olive oil in a large pot over medium heat. Add sliced smoked sausage and cook 5 to 7 minutes until browned and edges crisp slightly. Remove sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pot.

Cook the Aromatics:

Add chopped onion to the pot and cook 3 to 4 minutes until softened but not browned. Stir frequently. Add minced garlic and cook 1 more minute while stirring to avoid burning. This builds a fragrant and flavorful base for the chowder.

Add Potatoes:

Stir in the diced potatoes with the onions and garlic, cooking about 5 minutes. This step helps start softening the potatoes and allows the flavors to meld early on.

Simmer with Broth and Spices:

Pour in chicken broth, making sure potatoes are completely covered. Stir in dried thyme and paprika, then raise heat to bring the mixture to a boil. Once boiling, reduce to low and cover the pot. Let simmer 15 to 20 minutes until potatoes are tender when pierced with a fork.

Finish with Corn, Cream, and Sausage:

Stir in corn kernels, heavy cream, and milk. Mix thoroughly to combine the creamy elements. Return the sausage to the pot and simmer an additional 5 to 10 minutes until heated through and flavors melded.

Season and Serve:

Taste and season with salt and pepper as needed. Remove from heat and let the chowder rest for about 5 minutes to thicken slightly. Serve in bowls topped with chopped fresh parsley for a pop of color and fresh flavor.

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My favorite part is the smoked sausage which gives the chowder its unique comforting depth. I remember making this for a family gathering and everyone asked for seconds because the flavors brought back cozy memories of Sunday dinners.

Storage Tips

Store leftover chowder in airtight containers in the fridge for up to four days. Reheat gently on the stovetop or in the microwave to avoid curdling the cream. For longer storage, freeze in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap smoked sausage for turkey sausage if you prefer a lighter option without sacrificing flavor. You can also use vegetable broth instead of chicken broth for a vegetarian version and add smoked tofu or tempeh as a substitute protein. Corn can be omitted or replaced with diced carrots or celery for added texture and nutrition.

Serving Suggestions

This chowder shines served with crusty bread or warm crackers for dipping. A simple green salad with a bright vinaigrette balances the creaminess well. For a heartier meal, serve alongside roasted vegetables or a fresh side of sautéed greens like kale or spinach.

Recipe FAQs

→ What type of sausage works best in this chowder?

Smoked sausage adds a rich, savory depth, but turkey sausage can be used for a lighter flavor while maintaining the dish’s essence.

→ Can I substitute the potatoes with another starch?

While potatoes provide creaminess and body, you can experiment with peeled and diced sweet potatoes or turnips for a different but complementary texture.

→ How do I prevent the cream from curdling?

Simmer the chowder gently after adding cream and avoid boiling vigorously; stirring regularly helps keep the broth smooth and rich.

→ Is it possible to add more vegetables to this dish?

Absolutely, ingredients like carrots or celery can be sautéed with onions to enhance flavor and add nutrition without overpowering the main ingredients.

→ What is a good side to serve with this chowder?

Crusty bread or crackers are ideal for dipping, contributing a satisfying crunch alongside the creamy chowder.

→ How long can leftovers be stored?

Leftovers keep well in the refrigerator for up to four days, or can be frozen for up to three months to enjoy later.