If you’re craving a comforting bowl of warmth that feels like a hug in every spoonful, this Potato and Sausage Chowder Recipe is going to become your new favorite. It combines hearty diced potatoes with savory sausage and a luscious, creamy broth that’s seasoned perfectly with garlic, thyme, and a touch of sweetness from corn. Whether you’re cooking for a chilly evening or a casual family dinner, this chowder hits all the right notes—rich, filling, and irresistibly cozy.
Ingredients You’ll Need
To create this delicious Potato and Sausage Chowder Recipe, you really only need a handful of simple ingredients. Each one plays a crucial role—from the savory sausage infusing the broth with depth, to the tender potatoes providing substance, and the corn adding bursts of natural sweetness and color.
- Sausage (1 pound, sliced): Choose Italian or your favorite variety; it brings bold flavor and hearty protein to the dish.
- Onion (1 medium, chopped): Adds a sweet and aromatic base when sautéed.
- Garlic (3 cloves, minced): Gives the chowder a warm, inviting undertone.
- Potatoes (4 medium, peeled and diced): The backbone of the chowder, providing creamy texture and heartiness.
- Chicken broth (3 cups): Creates a savory, comforting base that ties all flavors together.
- Heavy cream (1 cup): Adds richness and a silky smooth finish.
- Frozen corn kernels (1 cup): Brings subtle sweetness and a lively pop of color.
- Dried thyme (2 teaspoons): Brings earthy herbaceous notes that perfectly complement the sausage and potatoes.
- Salt and pepper (to taste): Essential for balancing and enhancing all the flavors.
- Olive oil (2 tablespoons): Used to brown the sausage and sauté the veggies, creating depth and richness.
- Fresh parsley (chopped, for garnish): Adds a fresh, bright finish to your chowder bowls.
How to Make Potato and Sausage Chowder Recipe
Step 1: Brown the Sausage
Start by heating the olive oil in a large pot over medium heat. Toss in your sliced sausage and let it cook until it’s beautifully browned and slightly crispy around the edges, about 5 to 7 minutes. Stir occasionally—this is the stage where the sausage releases its best flavor, setting the tone for the whole chowder.
Step 2: Sauté Onion and Garlic
Once the sausage is browned, add the chopped onion and minced garlic right into the pot. Sauté everything together until the onion becomes soft and translucent, about 3 to 4 minutes. The aroma at this point is going to be irresistible, forming a savory foundation for your chowder.
Step 3: Add the Potatoes
Next, stir in those diced potatoes. They’ll soak up all the wonderful flavors in the pot as they cook. Make sure the potatoes are coated with the sausage-infused oil and aromatic veggies; this will deepen the overall taste.
Step 4: Pour in Broth and Season
Pour the chicken broth into the pot, then sprinkle in the dried thyme. Bring everything up to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 15 to 20 minutes, or until the potatoes are tender and easy to pierce with a fork. This step is the magic that melds the flavors and softens the potatoes perfectly.
Step 5: Finish with Corn and Cream
Now add the frozen corn kernels and heavy cream to the pot. Stir gently and let the chowder simmer for another 5 to 10 minutes. This thickens the soup slightly while blending the sweet corn with creamy elements for a luscious texture that you won’t resist.
Step 6: Season to Taste
Give your chowder a taste test and then add salt and pepper as needed. Remember, a little seasoning goes a long way and personalizes the dish to your palate.
Step 7: Garnish and Serve
Ladle your hearty potato and sausage chowder into bowls and sprinkle with freshly chopped parsley to brighten it up with color and freshness. It’s ready to dive into!
How to Serve Potato and Sausage Chowder Recipe
Garnishes
Adding garnishes like fresh parsley enhances both the flavor and presentation, lending a subtle, refreshing contrast to the creamy, rich chowder. You can also consider a sprinkle of shredded cheddar or crumbled crispy bacon for an extra indulgent twist.
Side Dishes
This Potato and Sausage Chowder Recipe pairs wonderfully with crusty bread or warm toasted baguette slices for dipping. A simple side salad with a tangy vinaigrette can also balance the richness of the chowder and add a refreshing bite.
Creative Ways to Present
For a fun presentation, serve your chowder in a hollowed-out sourdough bread bowl. It’s both practical and impressive for a special gathering. You might also add a drizzle of chili oil or a dollop of sour cream for extra flavor layers.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The chowder will keep well for up to 3 days, making it great for next-day lunches or a quick dinner.
Freezing
This chowder freezes beautifully. Just transfer to a freezer-safe container and store for up to 2 months. When ready to eat, thaw it overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or cream if the chowder seems too thick after freezing. Avoid boiling again as it could affect the texture of the cream.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! Feel free to use any sausage you love, whether it’s spicy chorizo, smoky kielbasa, or a milder breakfast sausage. Each will bring its own unique flavor twist to the chowder.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. The texture may vary slightly, but it will still be delicious and creamy.
Can I add other vegetables to the chowder?
Definitely! Feel free to toss in diced carrots, celery, or even some bell peppers for extra flavor and nutrition. Just add them when you add the potatoes so they cook evenly.
What if I want the chowder thicker or thinner?
For a thicker chowder, mash some of the potatoes in the pot or add a small slurry of flour or cornstarch mixed with water. To thin it out, simply add more chicken broth until you reach the desired consistency.
How long will this chowder last in the fridge?
Stored properly in an airtight container, your chowder can last for up to three days in the refrigerator. Always reheat thoroughly before eating.
Final Thoughts
There’s something truly special about a bowl of homemade comfort, and this Potato and Sausage Chowder Recipe delivers just that. It’s soul-warming, packed with hearty ingredients, and easy enough to whip up on any day. Next time you want a meal that feels like a cozy celebration, give this recipe a try—you might just find your new go-to for chilly nights or anytime you crave a little comfort food magic.
Print
Potato and Sausage Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Potato and Sausage Chowder combines savory Italian sausage, tender potatoes, and sweet corn in a creamy broth infused with thyme. Perfect for a comforting meal, this chowder is easy to prepare on the stovetop and is richly flavorful with a smooth, creamy texture.
Ingredients
Sausage and Vegetables
- 1 pound sausage (Italian or your choice), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 cup frozen corn kernels
Liquids and Seasonings
- 3 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Garnish
- Fresh parsley, chopped
Instructions
- Brown the sausage: In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot with the browned sausage. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add potatoes: Stir the diced potatoes into the sausage and onion mixture until well combined.
- Simmer with broth and thyme: Pour in the chicken broth and add the dried thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, until the potatoes are tender.
- Add corn and cream: Stir in the frozen corn and heavy cream. Continue simmering for an additional 5-10 minutes to heat through and slightly thicken the chowder.
- Season to taste: Taste the chowder and add salt and pepper as desired.
- Serve and garnish: Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.
Notes
- Use Italian sausage for a slightly spicy flavor or substitute with your preferred sausage variety.
- For a thicker chowder, mash some of the potatoes before adding cream.
- Fresh thyme can be substituted for dried thyme using about 1 tablespoon.
- If a lighter option is desired, substitute heavy cream with half-and-half.
- Leftovers keep well refrigerated for up to 3 days.
