Oh my gosh, you have to try this Creamy Potato and Sausage Chowder! It’s one of those cozy recipes that always hits the spot, especially on those chilly nights when you just want something warm and comforting. This chowder has a lovely balance of creamy goodness, savory sausage, and hearty potatoes that just make you feel at home.
I whipped this up the other night when we were in the mood for something a bit special but super easy to make. The smell of the onions and sausage sizzling on the stove was just heavenly! It’s a real crowd-pleaser too; my husband couldn’t get enough of it! If you have little ones, they’ll love it just as much as we do. And if you’re in the mood for something else delicious, you might want to check out my easy Cheddar Biscuits to enjoy alongside this chowder. It’s a perfect combo! Enjoy!
Why You’ll Love This Creamy Potato and Sausage Chowder
- Rich and creamy texture that’s so comforting
- Flavor-packed with savory Italian sausage, garlic, and smoked paprika
- Hearty and filling, perfect for chilly evenings
- Simple ingredients you likely already have in your pantry
- Quick to prepare, ready in just about 30-40 minutes
- Customizable with your favorite vegetables or spices
- Leftovers taste even better the next day, making it great for meal prep
This chowder is not only delicious but is also incredibly versatile—feel free to toss in extra veggies like corn or peas for added sweetness!
How to Make Creamy Potato and Sausage Chowder
This creamy chowder is a warm hug in a bowl! Packed with hearty ingredients and bursting with flavor, it’s perfect for cozy nights or when you want to impress guests with minimal fuss.
What You’ll Need:
- Italian sausage – 1 lb (450g), casings removed. I love using fresh Italian sausage for its rich, savory flavor.
- Onion – 1 medium onion, diced. Sweet onions work really well here to balance out the spices.
- Garlic – 2 cloves, minced. Fresh garlic adds so much delicious aroma to the dish!
- Potatoes – 3 medium, diced (about 4 cups). I usually go for Yukon Golds; they’re creamy and hold up nicely.
- Carrots – 2 carrots, diced. They add a natural sweetness and beautiful color.
- Celery – 1 stalk, diced. A classic addition for that aromatic veggie base!
- Chicken broth – 4 cups. I prefer low-sodium options, like Swanson’s, so I can control the saltiness.
- Heavy cream – 1 cup. I always go with Horizon Organic; it makes the chowder rich and dreamy.
- Milk – 1 cup. Whole milk makes it extra creamy, but use whatever you have on hand.
- Dried thyme – 1 teaspoon. A must for that earthy flavor.
- Smoked paprika – 1 teaspoon. It gives a wonderful depth and a hint of smokiness.
- Salt and pepper – to taste, always important to enhance the flavors!
- Olive oil – 2 tablespoons. I use California Olive Ranch for its rich taste.
- Fresh parsley – chopped, for garnish. It really brightens up the dish!
The Directions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, about 5-7 minutes, breaking it up with a spoon as it cooks.
- Add the diced onion and sauté until it’s translucent, around 3-4 minutes. Then, stir in the minced garlic and let it cook for another minute until it’s fragrant.
- Add the diced potatoes, carrots, and celery to the pot. Pour in the chicken broth, and mix in the thyme and smoked paprika. Season with salt and pepper. Bring everything to a boil!
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the heavy cream and milk, and let the chowder simmer for an additional 5-10 minutes, allowing it to thicken slightly.
- Give it a taste and adjust the seasoning with more salt and pepper if needed.
- Serve hot, garnished with chopped fresh parsley, and enjoy the warmth of this delicious chowder!
If you’re feeling adventurous, throw in some corn or peas for extra sweetness, or a pinch of red pepper flakes for a little kick. Happy cooking!
Can I Substitute the Italian Sausage?
Absolutely! If you prefer a leaner option, turkey or chicken sausage works great. For a vegetarian version, you can use plant-based sausage or add more vegetables like mushrooms or lentils for a hearty texture.
How Do I Store Leftovers?
Store the chowder in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of milk or broth if it thickens too much.
Can I Freeze This Chowder?
Yes, you can freeze chowder! Allow it to cool completely, then transfer to freezer-safe containers, leaving some space for expansion. It will keep well for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove.
What Other Vegetables Can I Add?
Feel free to get creative! Corn, peas, bell peppers, or even spinach can be great additions for extra flavor and nutrition. Just add them in when you add the potatoes to give them enough time to cook through.
More Delicious Chowder Recipes!
If you love chowder, you’re going to enjoy these tasty recipes. Check them out below:
- Ultimate Cheeseburger Soup
- Hearty Texas Cowboy Stew
- Creamy Hearty Chicken Stew
- Southern Sausage Enchiladas with Creamy Gravy
- Cheesy Ham & Bacon Potatoes
Creamy Potato and Sausage Chowder
A hearty and comforting chowder packed with Italian sausage, creamy potatoes, and vibrant vegetables, perfect for warming up on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1 lb (450g) Italian sausage, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced (about 4 cups)
- 2 carrots, diced
- 1 celery stalk, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes, carrots, and celery to the pot. Pour in the chicken broth, and add the thyme and smoked paprika. Season with salt and pepper. Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and milk. Let the chowder simmer for an additional 5-10 minutes, allowing it to thicken slightly.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve hot, garnished with chopped fresh parsley.
Notes
For added flavor, you can include other vegetables such as corn or peas. If you like a bit of heat, consider adding a pinch of red pepper flakes.
Keywords: creamy chowder, sausage soup, comfort food
