I remember chilly autumn evenings as a kid. The wind howled outside, but inside? Pure warmth. My grandmother, Nana Elsie, would be humming in the kitchen, stirring a huge pot of something wonderfully fragrant. That something was always potato and sausage chowder. It was a hug in a bowl, a taste of home, and the perfect way to chase away the autumn blues. This recipe is my version of Nana Elsie’s classic, perfected over years of tweaking and aiming for that same cozy, soul-satisfying feeling.
Why You’ll Love This Potato and Sausage Chowder
This isn’t your average chowder. Forget complicated techniques and hard-to-find ingredients. This recipe is designed to be incredibly approachable, even for beginner cooks. Here’s what makes it so special:
- Creamy and comforting: The blend of potatoes, cream, and a touch of milk creates a velvety smooth texture that’s simply irresistible.
- Hearty and flavorful: The savory sausage adds depth and richness, while the vegetables provide a welcome freshness.
- Easy to make: Honestly, anyone can whip this up! We’ll walk you through it step-by-step.
- Customizable: Feel free to adapt the ingredients to your taste. Like a bit more spice? Add some cayenne! Vegetarian? We’ve got a variation for that too!
- Crowd-pleaser: This chowder disappears fast. It’s perfect for family dinners, potlucks, or a cozy night in.
What You’ll Need: The Ingredient List
Let’s gather our ingredients! Here’s what you need for this delicious potato and sausage chowder:
- Sausage: 1 pound smoked sausage (Andouille, Kielbasa, or your favorite), sliced into ½-inch rounds
- Potatoes: 2 pounds Yukon Gold potatoes, peeled and cubed (about 1-inch pieces)
- Onion: 1 medium yellow onion, chopped
- Celery: 2 stalks celery, chopped
- Carrot: 1 large carrot, peeled and 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 cup heavy cream
- Bay Leaf: 1 bay leaf
- Dried Thyme: 1 teaspoon dried thyme
- Salt: To taste
- Black Pepper: To taste
- Fresh Parsley: Chopped, for garnish (optional)
Step-by-Step Cooking Instructions
Alright, let’s get cooking! Here’s how to make this incredible potato and sausage chowder:
1. Brown the Sausage:
- In a large, heavy-bottomed pot or Dutch oven, heat over medium heat.
- Add the sliced sausage and cook, stirring occasionally, until browned and slightly crispy (about 5-7 minutes).
- Remove the sausage with a slotted spoon and set aside. Leave the rendered fat in the pot – that’s fantastic flavor!
2. Sauté the Vegetables:
- Add the butter to the pot with the sausage fat. Let it melt.
- Add the chopped onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened (about 5-7 minutes).
- Stir in the minced garlic and cook for another minute, until fragrant.
3. Make the Roux:
- Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes. This creates a roux, which will thicken our chowder. Don’t let it burn!
- Cook, stirring constantly, for 1-2 minutes, or until the roux is lightly golden. This step is crucial for a nice thick chowder.
4. Build the Flavor Base:
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot (those are loaded with flavor!).
- Add the bay leaf and dried thyme.
- Bring the mixture to a simmer.
5. Cook the Potatoes:
- Add the cubed potatoes to the pot.
- Reduce heat to a gentle simmer, cover, and cook until the potatoes are tender (about 15-20 minutes). Check occasionally to make sure it’s not sticking.
6. Add the Sausage and Cream:
- Stir the cooked sausage back into the pot.
- Stir in the milk and heavy cream.
- Heat through, but do not boil. Boiling can cause the cream to separate.
7. Season and Serve:
- Remove the bay leaf.
- Season the chowder with salt and pepper to taste. Go slowly – you can always add more!
- Ladle into bowls and garnish with fresh chopped parsley, if desired.
Tips, Variations, and Serving Suggestions
Let’s fine-tune this potato and sausage chowder to your liking!
Tips for Chowder Perfection:
- Don’t overcook the potatoes: Slightly firm potatoes hold their shape better in the chowder.
- Use good quality broth: It makes a difference! Homemade is amazing, but a good store-bought option works too.
- Simmer gently: Aggressive boiling can cause the chowder to become thin and grainy.
- Taste as you go: Seasoning is key! Adjust the salt and pepper to your preference.
Variations to Explore:
- Smoked Paprika: Add ½ teaspoon of smoked paprika for a smoky depth.
- Spice it Up: A pinch of cayenne pepper or a few dashes of hot sauce will add a welcome kick.
- Vegetarian Option: Omit the sausage and add 1 (15-ounce) can of cannellini beans, rinsed and drained, to the pot along with the potatoes. You can also add some sauteed mushrooms. Use vegetable broth instead of chicken broth.
- Corn Chowder Twist: Add 1 cup of frozen corn during the last 5 minutes of cooking.
- Bacon Enhancement: Add some crumbled bacon on top just before serving. Because, why not?
Serving Suggestions:
- Crusty Bread: Essential! Perfect for soaking up every last drop of creamy goodness.
- Green Salad: A simple green salad provides a refreshing contrast to the richness of the chowder.
- Side of Cornbread: Because cornbread and chowder are a match made in heaven.
Nutritional Information (Approximate, per serving)
(Please note that this is an estimate and can vary based on specific ingredients used.)
- Calories: 450-550
- Fat: 30-40g
- Saturated Fat: 15-20g
- Cholesterol: 100-150mg
- Sodium: 500-700mg
- Carbohydrates: 30-40g
- Fiber: 5-7g
- Protein: 20-25g
Don’t be intimidated! Making delicious, comforting food shouldn’t be complicated. This potato and sausage chowder is proof of that. Give it a try – I have a feeling it’ll quickly become a family favorite, just like it is for mine. Happy cooking!
