I remember my grandfather, a gruff but endlessly kind man, always making chowder on chilly autumn evenings. The aroma would fill the house – smoky sausage, earthy potatoes, a hint of cream – and it was pure magic. He’d ladle generous portions into big, enamel bowls, and we’d gather around the kitchen table, warmed from the inside out. This recipe for Best Potato and Sausage Chowder is inspired by those cozy memories. It’s a hearty, flavorful hug in a bowl, perfect for a blustery day.
Why You’ll Love This Chowder
This isn’t your average, thin, watery chowder. This one is rich, creamy, and packed with flavor. Here’s what sets it apart:
- Robust Flavor: We’re using smoked sausage for a deep, smoky taste that’s the backbone of this chowder.
- Creamy Texture: A blend of potatoes and a touch of cream creates a luxuriously smooth and satisfying texture.
- Simple Ingredients: You likely have most of these ingredients already. It’s a weeknight-friendly recipe!
- Easy to Customize: Feel free to add your favorite veggies or adjust the spice level.
- Ultimate Comfort Food: Seriously, this chowder just feels good going down.
Ingredients You’ll Need
Here’s what you need to create the Best Potato and Sausage Chowder:
- Sausage: 1 pound smoked sausage (Andouille, kielbasa, or your favorite), sliced into 1/4-inch rounds
- Potatoes: 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (Yukon Golds hold their shape well)
- Onion: 1 large yellow onion, chopped
- Celery: 2 stalks celery, chopped
- Garlic: 3 cloves garlic, minced
- Butter: 4 tablespoons unsalted butter
- Flour: 4 tablespoons all-purpose flour
- Chicken Broth: 6 cups chicken broth (low sodium is best)
- Milk: 1 cup whole milk
- Heavy Cream: 1/2 cup heavy cream
- Bay Leaf: 1 bay leaf
- Thyme: 1 teaspoon dried thyme
- Salt and Black Pepper: To taste
- Optional Garnishes: Fresh parsley, chopped; sour cream or crème fraîche; hot sauce
Step-by-Step Cooking Instructions
Let’s get started on making this delicious chowder!
1. Brown the Sausage:
- In a large, heavy-bottomed pot or Dutch oven, cook the sliced sausage over medium heat.
- Cook until browned, about 5-7 minutes. Don’t overcrowd the pot; work in batches if necessary.
- Remove the sausage with a slotted spoon and set aside. Leave the rendered fat in the pot – that’s flavor!
2. Sauté the Vegetables:
- Add the butter to the pot with the sausage fat.
- Melt the butter over medium heat.
- Add the chopped onion and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Don’t burn the garlic!
3. Make a Roux:
- Sprinkle the flour over the vegetables.
- Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken the chowder.
- Make sure there are no lumps!
4. Add Liquid and Simmer:
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot (those are tons of flavor!).
- Add the diced potatoes, bay leaf, and thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
5. Stir in the Cream & Sausage:
- Remove the bay leaf.
- Stir in the milk and heavy cream. Heat through, but do not boil.
- Add the browned sausage back into the pot.
- Season with salt and black pepper to taste.
6. Adjust Consistency (if needed):
- If your chowder is too thick, add a little more chicken broth or milk to reach your desired consistency.
Tips, Variations, and Serving Suggestions
Now for the fun part – making it your own!
- Spice it Up: Add a pinch of red pepper flakes or a few dashes of hot sauce for extra heat.
- Veggie Boost: Toss in some chopped carrots, corn, or peas during the last 5 minutes of cooking.
- Bacon Power: Substitute bacon for the sausage for a smoky, salty twist.
- Smoked Paprika: A teaspoon of smoked paprika adds another layer of smoky flavor.
- Corn Chowder Variation: Add 1-2 cups of frozen corn along with the potatoes for a delicious corn and potato chowder.
- Herbs: Fresh chives or parsley are wonderful additions.
- Serving it Up: Ladle the chowder into bowls and garnish with fresh parsley, a dollop of sour cream or crème fraîche, and a dash of hot sauce. Crusty bread is essential for soaking up all that delicious broth!
(Optional) Nutritional Information (Approximate per serving – will vary based on ingredients)
- Calories: 350-450
- Fat: 20-30g
- Protein: 15-25g
- Carbohydrates: 25-35g
Give It a Try!
Making your own Best Potato and Sausage Chowder is simpler than you think. The combination of smoky sausage, creamy potatoes, and comforting broth is a guaranteed crowd-pleaser. Don’t be afraid to experiment with different ingredients and seasonings to create your own signature version. I truly believe that everyone needs a go-to comfort food recipe, and this is mine. So, gather your ingredients, put on some cozy music, and get cooking! You won’t regret it. Happy Chowdering!
