I love this chowder because it delivers hearty comfort with very little effort. It has that silky, creamy texture I crave on cool days, and the sausage brings a smoky depth that makes every spoonful special. It’s reliable for weeknights, perfect for meal prep, and flexible enough for whatever I already have in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb smoked sausage or kielbasa, sliced 3–4 large potatoes, diced 1 small onion, diced 2–3 carrots, sliced 2 celery stalks, diced 3 cloves garlic, minced 4 cups chicken broth 1 cup heavy cream or half-and-half 2 tbsp butter or olive oil ½ tsp thyme Salt & pepper to taste Optional: shredded cheese or fresh parsley for garnish
Directions
Brown the sliced sausage in a large pot until lightly crisped, then remove and set it aside.
Add butter to the pot and sauté the onions, carrots, celery, and garlic until they’re soft and fragrant.
Stir in the diced potatoes and pour in the chicken broth.
Add thyme, salt, and pepper, then simmer until the potatoes are tender.
Return the browned sausage to the pot and let it heat through.
Pour in the heavy cream and gently simmer until the chowder becomes rich and creamy.
Finish by adjusting the seasoning and adding optional parsley or shredded cheese before serving.
I often switch things up depending on my mood or what’s in my fridge:
Add corn, green beans, baby spinach, or a splash of white wine for extra depth.
Use turkey sausage, chicken sausage, or even bacon instead of smoked sausage.
Swap cream for half-and-half, evaporated milk, or unsweetened coconut milk.
Try any potato variety you prefer—Yukon Gold, Russet, or red potatoes all work beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for 3–4 days. If I want to freeze it, I use half-and-half instead of heavy cream to prevent separation. It keeps well in the freezer for up to 2 months. When reheating, I warm it gently on the stove over low heat and add a splash of broth if I want to loosen the texture.
FAQs
Can I make this chowder ahead of time?
I often make it the day before because the flavors deepen overnight, and it reheats perfectly.
Can I make it gluten-free?
Yes, this chowder is naturally gluten-free as long as I choose a gluten-free sausage.
Can I lighten it up?
I like using turkey sausage and half-and-half when I want a lighter version without losing the creamy feel.
How can I make it thicker?
I mash a few potatoes directly into the pot or stir in a small cornstarch slurry.
Can I use frozen veggies?
Absolutely—frozen carrots and celery work well when I’m short on prep time.
Conclusion
This Potato & Sausage Chowder is everything I love in a cozy meal—creamy, hearty, full of flavor, and incredibly simple to put together. It’s the kind of dish I turn to when I want warmth, comfort, and a bowl of something truly satisfying. I hope it becomes a favorite in your kitchen the way it has in mine.
