A bowl of creamy potato sausage chowder garnished with herbs

Creamy Potato Sausage Chowder

ByOlivia Carter
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Why Make This Recipe

Creamy Potato Sausage Chowder is a warm and filling dish perfect for chilly days. It combines delicious flavors and textures that make it a hearty meal. The creamy broth, tender potatoes, and flavorful sausage come together for a comforting dinner that the whole family will love. It’s easy to make and uses simple ingredients, making it a great choice for both busy weeknights and cozy weekends.

How to Make Creamy Potato Sausage Chowder

Ingredients:

  • 4 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound sausage (Italian or your choice), sliced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions:

  1. In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
  2. In the same pot, add onions and garlic, sautéing until softened.
  3. Add the diced potatoes and broth, bringing to a boil.
  4. Once boiling, reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Stir in the heavy cream, thyme, and cooked sausage. Season with salt and pepper.
  6. Simmer for an additional 5 minutes.
  7. Serve hot, garnished with chopped parsley.

How to Serve Creamy Potato Sausage Chowder

Serve the chowder warm in bowls. A sprinkle of chopped parsley on top adds a nice touch. This chowder pairs well with crusty bread or a side salad for a complete meal. Enjoy it on a chilly evening or any time you crave comfort food.

How to Store Creamy Potato Sausage Chowder

Store any leftover chowder in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to save it for longer, consider freezing portions in freezer-safe containers. To reheat, warm it gently on the stove or in the microwave until heated through.

Tips to Make Creamy Potato Sausage Chowder

  • Choose your favorite sausage for different flavor profiles. Smoked sausage adds a rich taste, while spicy sausage gives it a kick.
  • You can add vegetables like carrots or corn for extra nutrition and flavor.
  • If you prefer a thicker chowder, mash some of the potatoes in the pot before adding the cream.

Variation

For a lighter version, use half and half instead of heavy cream. You can also make it vegetarian by omitting the sausage and using a plant-based broth and cream.

FAQs

1. Can I use fresh herbs instead of dried thyme?
Yes, fresh thyme can be used instead of dried. Use about three times the amount of fresh herbs for the best flavor.

2. Can I make this chowder ahead of time?
Absolutely! The flavors often deepen when made a day ahead. Just reheat it gently before serving.

3. Can I use other types of potatoes?
Yes, you can use different types of potatoes like Yukon Gold or red potatoes. Just make sure to dice them evenly for consistent cooking.

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Creamy Potato Sausage Chowder

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Omnivore
Print Recipe

Description

A warm and filling chowder that combines creamy broth, tender potatoes, and flavorful sausage, perfect for chilly days.

Ingredients

  • 4 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound sausage (Italian or your choice), sliced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
  2. In the same pot, add onions and garlic, sautéing until softened.
  3. Add the diced potatoes and broth, bringing to a boil.
  4. Once boiling, reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Stir in the heavy cream, thyme, and cooked sausage. Season with salt and pepper.
  6. Simmer for an additional 5 minutes.
  7. Serve hot, garnished with chopped parsley.

Notes

Store leftovers in an airtight container for 3-4 days or freeze for longer storage. Reheat gently before serving.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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