Potato and Sausage Chowder

Description

Warm, hearty, and comforting, this Potato and Sausage Chowder is the kind of cozy bowl that chases away the chill on cold days. Creamy potatoes combine with smoky sausage, tender vegetables, and a rich, savory broth to create a filling meal that’s perfect for weeknights or family gatherings.

This chowder is rustic yet indulgent—thick enough to satisfy on its own, but also wonderful served with crusty bread for dipping. Best of all, it comes together in just about 40 minutes, making it an easy go-to comfort food recipe.

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Ingredients

• 1 lb (450 g) smoked sausage or kielbasa, sliced into rounds
• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups (950 ml) chicken broth
• 4 medium Yukon gold or russet potatoes, peeled and diced
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 cup (240 ml) heavy cream or half-and-half
• 1 cup (100 g) shredded cheddar cheese (optional, for creaminess)
• 2 tbsp chopped fresh parsley, for garnish

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Instructions

1. Cook the sausage
   • In a large pot or Dutch oven, heat olive oil over medium heat.
   • Add sausage slices and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
2. Sauté vegetables
   • In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened.
   • Stir in garlic and cook for 1 minute more.
3. Simmer the chowder base
   • Pour in chicken broth, add diced potatoes, thyme, and smoked paprika. Season with salt and pepper.
   • Bring to a boil, then reduce heat to simmer. Cover and cook for 15–20 minutes, or until potatoes are tender.
4. Finish the chowder
   • Return browned sausage to the pot. Stir in heavy cream and cheddar cheese (if using).
   • Simmer for 5 minutes until creamy and heated through.
5. Serve
   • Ladle chowder into bowls and garnish with fresh parsley.
   • Serve hot with bread or biscuits.

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Tips & Tricks

• Texture control: For a thicker chowder, mash some of the cooked potatoes before adding the cream.
• Sausage options: Try spicy andouille sausage for a Cajun twist, or mild Italian sausage for a different flavor.
• Lighten it up: Use milk instead of cream, or Greek yogurt for creaminess.
• Make it cheesy: Add extra cheddar or even Parmesan for a richer, indulgent soup.

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Variations

• Corn Chowder Twist: Stir in 1 cup of corn kernels for extra sweetness and texture.
• Greens Added: Add spinach or kale at the end for a veggie boost.
• Seafood Version: Replace sausage with shrimp or clams for a hearty seafood chowder.
• Bacon Lovers: Add crispy bacon bits along with the sausage for extra smokiness.

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FAQs

Q: Can I make this ahead of time?
Yes! The chowder reheats well. Store in the fridge for up to 3 days and reheat gently on the stovetop.

Q: Can I freeze potato chowder?
It’s not ideal because potatoes can become grainy when frozen, but you can freeze it if needed—just be sure to stir well after thawing.

Q: Can I use uncooked sausage instead of smoked?
Yes, but cook it fully in the pot first before adding the veggies.

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Serving Suggestions

• With crusty bread or cornbread for dipping
• Alongside a green salad for a balanced meal
• In bread bowls for a fun, hearty presentation
• As a cozy dinner for cold winter nights