There’s something magical about the aroma of Potato and Sausage Chowder simmering on the stove. It takes me back to my grandmother’s kitchen in Maine, where she’d prepare this rich, creamy chowder on chilly Sunday afternoons. The windows would fog up as the savory scent of sautéed onions, smoky sausage, and earthy potatoes filled the air. This Potato and Sausage Chowder isn’t just a meal; it’s a warm hug in a bowl.
I’ve spent years perfecting this recipe, balancing the hearty chunks of potato with savory sausage, all swimming in a creamy, flavorful broth. It’s the kind of dish that satisfies deeply, that makes people close their eyes on the first spoonful and sigh with contentment. Whether you’re looking for a filling lunch on a winter day or a simple dinner that will please the whole family, this chowder delivers on all fronts.
Why You’ll Fall in Love With This Potato and Sausage Chowder
This isn’t just any chowder recipe. Here’s why you’ll keep coming back to it:
- Perfect Balance of Flavors: The smokiness of the sausage complements the mild, creamy potatoes beautifully.
- One-Pot Wonder: Everything cooks in a single pot, meaning less cleanup and more time enjoying your meal.
- Versatile: Works as a starter, main course, or even packed in a thermos for lunch.
- Crowd-Pleaser: Even picky eaters tend to love this chowder.
- Make-Ahead Friendly: Actually tastes better the next day as flavors continue to develop.
- Customizable: Easy to adapt based on what’s in your pantry or dietary preferences.
The beauty of this Potato and Sausage Chowder lies in its simplicity. We’re using everyday ingredients, transformed through a few simple techniques into something truly special.
Ingredients You’ll Need
For the Base:
- 1 pound smoked sausage (kielbasa or andouille work beautifully), sliced into coins
- 2 tablespoons butter
- 1 large onion, diced (about 1 cup)
- 2 medium carrots, diced (about 3/4 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low sodium preferred)
- 2 cups whole milk
- 1 cup heavy cream
The Stars of the Show:
- 2 pounds russet potatoes (about 4 medium), peeled and cubed into 1/2-inch pieces
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
For Garnish:
- 3 tablespoons fresh chives or green onions, chopped
- 1/4 cup shredded cheddar cheese (optional)
- Crispy beef bits (optional)
Let’s Make Some Chowder
Step 1: Build the Flavor Base
- In a large Dutch oven or heavy-bottomed pot, brown the sausage slices over medium heat until they develop a nice color, about 5-7 minutes. The bottom of the pot will develop a brown layer – that’s flavor gold!
- Remove the sausage to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the butter to the pot. Once melted, add the diced onions, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn it!
Step 2: Create the Creamy Base
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates a roux that will thicken our chowder.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the potatoes, bay leaves, thyme, smoked paprika, and cayenne (if using).
- Bring to a gentle boil, then reduce heat to maintain a simmer. Cook until the potatoes are just fork-tender, about 15-20 minutes.
Step 3: Bring It All Together
- Add the milk and heavy cream, stirring gently to combine.
- Return the cooked sausage to the pot and simmer for another 10 minutes to let the flavors marry. Be careful not to boil aggressively after adding the dairy.
- Taste and adjust seasoning with salt and black pepper.
- Remove the bay leaves before serving.
- Ladle into bowls and garnish with chopped chives or green onions, and if desired, a sprinkle of cheddar cheese and beef bits.
Tips, Variations, and Serving Suggestions
Pro Tips for Perfect Chowder:
- Don’t Rush: The key to great chowder is patience. Let those flavors develop slowly.
- Potato Selection: Russets break down slightly and help thicken the chowder naturally. For more defined potato chunks, use Yukon Golds.
- Make-Ahead Magic: This chowder tastes even better the next day. Store in the refrigerator and reheat gently on the stove.
- Freezing Note: If you plan to freeze portions, do so before adding the dairy. Add milk and cream when reheating.
Tasty Variations:
- Seafood Twist: Replace sausage with clams or shrimp for a seafood variation.
- Vegetarian Option: Skip the sausage and use vegetable broth for a meat-free version.
- Loaded Potato: Top with all your favorite baked potato toppings – sour cream, cheese, beef, and chives.
- Spicy Kick: Add a diced jalapeño with the vegetables or a dash of hot sauce at the end.
- Herbal Notes: Fresh thyme and rosemary make wonderful additions.
Perfect Pairings:
- A crusty loaf of sourdough bread is the ideal companion for dipping.
- A simple green salad with a light vinaigrette balances the richness of the chowder.
- For a special occasion, a glass of unoaked Chardonnay or light-bodied Pinot Noir complements the creaminess beautifully.
Nutritional Information
Per serving (based on 8 servings):
- Calories: Approximately 450
- Protein: 15g
- Carbohydrates: 30g
- Fat: 28g
- Fiber: 3g
- Sodium: 850mg (varies based on sausage and broth selection)
A Bowl of Comfort Awaits
There’s something deeply satisfying about setting a steaming bowl of homemade Potato and Sausage Chowder on the table. It’s more than just a meal – it’s a moment to slow down, to connect, to nourish both body and soul. The humble potato and savory sausage transform into something greater than the sum of their parts, a testament to the magic that can happen in your kitchen with just a few simple ingredients and a little time.
I hope this chowder brings as much joy to your table as it has to mine over the years. It’s the recipe I turn to when friends drop by unexpectedly, when someone needs comfort after a hard day, or simply when I want to fill my home with the irresistible aroma of good cooking.
So ladle it generously, pass the bread for dipping, and watch as this Potato and Sausage Chowder creates a moment of pure contentment around your table. From my kitchen to yours – enjoy every spoonful!
