The rain was drumming against the kitchen window. A nor’easter was brewing outside, and the wind howled a lonely tune. My grandmother, Nana Elsie, always knew exactly what to do in weather like that. She’d pull out her well-worn Dutch oven and start simmering a big pot of Potato and Sausage Chowder. The smell alone would thaw you from the inside out. It was pure comfort food, a hug in a bowl. This recipe is my attempt to recreate that warm, nostalgic feeling, and I think I’ve finally gotten it right.
Why You’ll Love This Potato and Sausage Chowder
This isn’t your average creamy, overwhelming chowder. We’re keeping it honest and delicious. This recipe balances hearty potatoes and savory sausage with a light, flavorful broth. It’s creamy, but not too creamy. It’s packed with flavor but not overly complicated to make. Here’s what makes it so special:
- Flavorful Broth: We’re building flavor from the ground up with sautéed vegetables and a touch of spice.
- Perfect Thickness: A clever trick with flour and broth creates a lovely, subtle thickness without the heaviness of a lot of cream.
- Hearty & Satisfying: Potatoes and sausage? A match made in comfort food heaven!
- Easy to Customize: Want to add more veggies? Go for it! Prefer a different kind of sausage? Absolutely!
The Ingredients You’ll Need
Let’s get those ingredients gathered! Here’s what we need for this fantastic Potato and Sausage Chowder.
- Sausage: 1 pound bulk pork sausage (I prefer sweet Italian, but hot Italian works too!)
- Potatoes: 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
- Onion: 1 medium yellow onion, chopped
- Celery: 2 stalks celery, chopped
- Carrot: 1 medium carrot, peeled and chopped
- Garlic: 3 cloves garlic, minced
- Chicken Broth: 6 cups good quality chicken broth (low sodium preferred)
- Flour: 2 tablespoons all-purpose flour
- Milk: 1 cup whole milk (or half-and-half for extra creaminess)
- Butter: 2 tablespoons unsalted butter
- Olive Oil: 1 tablespoon
- Bay Leaf: 1 bay leaf
- Dried Thyme: 1 teaspoon
- Paprika: ½ teaspoon
- Salt & Black Pepper: To taste
- Optional Garnishes: Fresh parsley, chopped; crumbled bacon; sour cream or Greek yogurt.
Let’s Make Some Chowder: Step-by-Step Instructions
Okay, let’s get cooking! This recipe is genuinely simple. Follow these steps, and you’ll be enjoying a bowl of delicious Potato and Sausage Chowder in no time.
Step 1: Brown the Sausage
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the bulk sausage and cook, breaking it up with a spoon, until browned.
- Drain off any excess grease.
Step 2: Sauté the Vegetables
- Add the butter to the pot.
- Add the chopped onion, celery, and carrot. Cook until softened, about 5-7 minutes. Stir occasionally.
- Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Build the Flavor Base
- Sprinkle the flour over the vegetables and sausage. Stir well to coat everything. This is our thickening magic!
- Cook, stirring constantly, for 1-2 minutes. This cooks out the raw flour taste.
Step 4: Add the Broth and Seasonings
- Gradually pour in the chicken broth, stirring constantly to prevent lumps.
- Add the bay leaf, dried thyme, and paprika.
- Season with salt and pepper to taste. Remember you can always add more later!
Step 5: Simmer with Potatoes
- Add the diced potatoes to the pot.
- Bring the mixture to a simmer.
- Reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Step 6: Add the Milk and Adjust Seasonings
- Stir in the milk.
- Heat through gently but do not boil. Boiling the milk can cause it to curdle.
- Remove the bay leaf.
- Taste and adjust seasonings as needed. Does it need more salt? A pinch more pepper? Now’s the time!
Step 7: Serve and Enjoy!
- Ladle the Potato and Sausage Chowder into bowls.
- Garnish with fresh parsley, crumbled bacon, or a dollop of sour cream or Greek yogurt (if desired).
Tips, Variations, and Serving Suggestions
Want to personalize your chowder? Here are some ideas!
- Spice it Up: Use hot Italian sausage or add a pinch of cayenne pepper for a little heat.
- Veggie Boost: Toss in some chopped bell peppers, zucchini, or corn. Add them along with the potatoes.
- Creamier Chowder: Use half-and-half or heavy cream instead of milk. Add it at the very end.
- Smoked Paprika: Replacing half the paprika with smoked paprika adds a wonderful smoky depth.
- Potato Choice: While Yukon Golds are my go-to, red potatoes work well too. They will hold their shape slightly better.
- Crispy Topping: Sprinkle with crushed Ritz crackers or potato chips for an extra crunchy element.
- Serving Suggestions: This chowder is amazing on its own, but it also pairs well with crusty bread for dipping. A simple green salad makes a great side dish.
Nutritional Information (Approximate)
Serving Size: 1.5 cups
- Calories: 350-400
- Fat: 20-25g
- Saturated Fat: 8-12g
- Carbohydrates: 25-30g
- Fiber: 3-5g
- Protein: 15-20g
Please note: Nutritional information is an estimate and may vary based on ingredients used.
A Bowl of Comfort Awaits
There you have it – a delicious, heartwarming Potato and Sausage Chowder recipe that’s sure to become a family favorite. Don’t be intimidated by anything – this recipe is truly straightforward, and the results are undeniably rewarding. So, gather your ingredients, put on some cozy music, and get ready to enjoy a bowl of pure comfort. Give this recipe a try, and let me know what you think in the comments! Happy cooking!
