I’ve created a hearty Potato and Sausage Chowder that’s both creamy and comforting—loaded with tender potatoes, savory sausage, and vegetables in a rich broth. It’s the perfect one-pot meal for cozy nights.

Why You’ll Love This Recipe

I love how this chowder balances textures and flavors: creamy broth, tender potatoes, and savory sausage that gives it depth. It’s easy to make in one pot, feeds a crowd, and warms you up on chilly evenings. Plus, leftovers are even better the next day!

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sausage (such as smoked kielbasa, Italian sausage, or andouille), sliced or crumbled
potatoes (russet or Yukon Gold), diced
onion, finely chopped
celery, diced
carrots, diced (optional)
garlic, minced
chicken or vegetable broth
heavy cream or half‑and‑half
butter or olive oil
salt and black pepper
fresh thyme or parsley (optional garnish)

Directions

I heat butter or oil in a large pot over medium heat and sauté the sausage until it begins to brown—about 5 minutes.
I add onion, celery, and carrots (if using), cooking until softened—about 4–5 minutes. Then I stir in garlic and cook another minute.
I add the diced potatoes and pour in enough broth to cover the vegetables. I bring it to a simmer and cook until potatoes are fork‑tender—about 12–15 minutes.
I stir in the cream and simmer gently for 3–4 minutes, letting the chowder thicken slightly. I taste and season with salt and pepper.
If I want it even creamier, I mash a few potato chunks against the side of the pot, then stir.
I ladle the chowder into bowls and garnish with fresh thyme or parsley and an extra grind of pepper.

Servings and timing

This recipe serves about 4–6 people.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: About 35 minutes

Variations

Cheesy twist: I stir in grated cheddar or parmesan just before serving for an extra layer of creaminess.
Veggie boost: I add corn, bell peppers, or kale for more color and nutrition.
Spicy version: I swap chicken sausage for spicy sausage or add a pinch of red pepper flakes.
Low-carb option: I substitute cauliflower florets for potatoes and use heavy cream or Greek yogurt.

storage/reheating

I let leftovers cool briefly before storing them in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the chowder over low heat, stirring occasionally and adding a splash of broth or cream if needed to adjust consistency.

FAQs

How can I make this chowder thicker?

I mash a few potato pieces against the pot’s side and stir—this releases starch and thickens the broth naturally.

Can I use a different type of sausage?

Yes—I’ve used turkey sausage, chorizo, or chicken sausage depending on what I have. Each gives a different flavor profile.

Is this soup freezer-friendly?

I don’t recommend freezing cream‑based chowders—it can separate during thawing. Instead, freeze the base before adding cream, then stir in cream when reheating.

Can I make this dairy‑free?

Absolutely—I use coconut milk or a dairy‑free cream alternative in place of heavy cream, and it still tastes rich.

What goes well with this chowder?

I love serving it with crusty bread, garlic toast, or a side salad for a satisfying meal.

Conclusion

This Potato and Sausage Chowder is warm, creamy comfort in a bowl. I love its simplicity, one‑pot convenience, and flexible nature—it adapts to what I have on hand. It’s become one of my favorite go-to meals when I want something cozy, satisfying, and effortlessly delicious.