Potato & Sausage Chowder
This cozy, one-pot chowder is loaded with tender potatoes, smoky sausage, and creamy broth — the perfect comfort meal for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 lb smoked sausage or kielbasa, sliced
3–4 large potatoes, diced (Yukon Gold, red, or Russet)
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 tablespoons butter or olive oil
½ teaspoon dried thyme
Salt and pepper, to taste
Optional garnish: shredded cheese, fresh parsley
Instructions
Brown Sausage: In a large pot or Dutch oven, sauté the sliced sausage over medium heat until lightly browned. Remove and set aside.
Sauté Aromatics: In the same pot, add butter (or olive oil), then add onion, carrots, celery, and garlic. Sauté for 5–6 minutes until softened.
Add Potatoes & Broth: Stir in diced potatoes and pour in chicken broth. Bring to a boil, then reduce to a simmer.
Season & Simmer: Add thyme, salt, and pepper. Simmer until the potatoes are fork-tender (about 15 minutes).
Return Sausage: Add the browned sausage back to the pot and stir to combine.
Add Cream: Pour in heavy cream or half-and-half. Simmer gently (do not boil) for 5–10 minutes until thickened and creamy.
Finish & Serve: Taste and adjust seasoning. Garnish with shredded cheese or chopped parsley. Serve hot with bread or biscuits.
Notes
For a thicker chowder, mash a few potatoes in the pot or stir in a cornstarch slurry.
Lighter option: Use turkey sausage and half-and-half.
Add-ins: Corn, spinach, green beans, or red pepper flakes for heat.
Freezer-friendly: Use half-and-half instead of cream if freezing.
Gluten-Free: Ensure sausage and broth are certified gluten-free.
Find it online: https://allcookedup.com/potato-sausage-chowder/
