Potato and Sausage Chowder is a comforting, hearty soup packed with tender potatoes, savory sausage, and a rich, creamy broth. This dish is perfect for chilly evenings or as a satisfying meal for family and friends.
With the perfect balance of flavor and texture, this chowder is sure to become a favorite in your recipe rotation.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients Overview
- Potatoes: Russet potatoes are ideal for their creaminess and ability to absorb the flavors of the soup.
- Sausage: Ground sausage adds a savory, hearty flavor to the chowder.
- Cream and Broth: Heavy cream and chicken broth create a rich, velvety base.
- Onions and Garlic: Provide depth and aromatic flavor to the soup.
- Seasonings: A blend of salt, pepper, thyme, and bay leaves enhances the overall flavor.
Step-by-Step Instructions
1. Cook the Sausage
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside.
2. Sauté the Aromatics
In the same pot, add 1 diced onion and 2 cloves of minced garlic. Sauté for 3-4 minutes, or until the onion is soft and translucent.
3. Add the Potatoes and Broth
Add 4 cups of diced russet potatoes to the pot, followed by 4 cups of chicken broth. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. Make the Creamy Base
Once the potatoes are tender, return the cooked sausage to the pot. Stir in 1 cup of heavy cream, 1 teaspoon of dried thyme, and 2 bay leaves. Continue to simmer for an additional 5 minutes, allowing the flavors to meld together.
5. Adjust Seasonings
Taste the chowder and season with salt and pepper as needed. Remove the bay leaves before serving.
6. Serve and Enjoy
Ladle the chowder into bowls and garnish with fresh parsley or shredded cheese if desired. Serve hot with crusty bread for dipping.
Recipe Tips
- Make It Spicy: For a kick of heat, add red pepper flakes or use spicy sausage.
- Make It Lighter: Substitute the heavy cream with half-and-half or whole milk for a lighter version of the chowder.
- Thicken It Up: For a thicker chowder, mash some of the potatoes in the soup or add a slurry of cornstarch and water.
What to Serve With This Recipe
Pair this hearty chowder with a side of crusty bread, a fresh salad, or even a grilled cheese sandwich for a comforting meal.
Frequently Asked Questions
Can I use different types of sausage?
Yes, feel free to use Italian sausage, chorizo, or turkey sausage for a different flavor profile.
Can I freeze this chowder?
Yes! Store the cooled chowder in an airtight container and freeze for up to 3 months. Reheat gently on the stove when ready to serve.
How can I make this chowder vegetarian?
Omit the sausage and use vegetable broth in place of the chicken broth. You can add sautéed mushrooms or tofu for added texture.
Ingredients
- 1 tbsp olive oil
- 1 lb ground sausage (your choice of type)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups russet potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley or shredded cheese for garnish (optional)
Instructions
- Cook the sausage in olive oil until browned. Remove and set aside.
- Sauté the onion and garlic until soft.
- Add the potatoes, chicken broth, and bring to a simmer. Cook until potatoes are tender (15-20 minutes).
- Stir in the sausage, cream, thyme, and bay leaves. Simmer for 5 more minutes.
- Season with salt and pepper, remove the bay leaves, and serve hot with desired garnishes. Enjoy!
Potato and Sausage Chowder
Ingredients
- 1 tbsp olive oil
- 1 lb ground sausage your choice of type
- 1 onion diced
- 2 cloves garlic minced
- 4 cups russet potatoes diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley or shredded cheese for garnish optional
Instructions
- Cook the sausage in olive oil until browned. Remove and set aside.
- Sauté the onion and garlic until soft.
- Add the potatoes, chicken broth, and bring to a simmer. Cook until potatoes are tender (15-20 minutes).
- Stir in the sausage, cream, thyme, and bay leaves. Simmer for 5 more minutes.
- Season with salt and pepper, remove the bay leaves, and serve hot with desired garnishes. Enjoy!
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