This Creamy Potato and Sausage Chowder is pure comfort in a bowl! Loaded with tender potatoes, flavorful Italian sausage, and a medley of veggies, it’s the perfect dish for cozy dinners. Serve it with warm bread, and you’ve got an irresistible meal that’ll have everyone asking for seconds.
Table of Contents
Why Make This Sausage Chowder
- Full of Flavor: The combination of Italian sausage and hearty vegetables makes this chowder rich and delicious.
- Quick and Easy: Ready in just 35 minutes, it’s perfect for busy weeknights.
- Comfort Food Favorite: Warm, creamy, and filling—this chowder is a family classic.
Ingredients
- Italian Sausage: Adds a savory, robust flavor to the chowder.
- Vegetable Oil: Helps cook the sausage and sauté the veggies.
- Onion, Celery, Carrots, Red Bell Pepper: A classic mirepoix base with a pop of color and sweetness.
- Garlic: Brings a deep, aromatic flavor.
- Flour: Helps thicken the chowder to the perfect consistency.
- Vegetable Broth: The liquid base that ties all the flavors together.
- Yellow Potatoes: Tender and creamy, they’re the heart of this chowder.
- Heavy Cream: Adds richness and makes the chowder irresistibly creamy.
How To Make Creamy Potato And Sausage Chowder
Step One: Heat a large soup pot over medium-high heat. Add the sausage and oil, breaking the sausage into small pieces as it cooks. Brown the sausage completely.
Step Two: Stir in the diced onions, celery, carrots, and red bell pepper. Cook for about 5 minutes, stirring occasionally.
Step Three: Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour, stirring to coat the sausage and veggies.
Step Four: Gradually pour in the vegetable broth while stirring. Add the potato chunks, stir again, and bring the soup to a boil. Reduce heat and let it simmer on low for 15 minutes, or until the potatoes are tender.
Step Five: Stir in the heavy cream, mixing until the chowder is smooth and creamy.
Step Six: Taste and adjust seasonings with salt and pepper if needed.
Step Seven: Ladle into bowls, garnish with fresh parsley (optional).
Step Eight: Ladle into bowls, garnish with fresh parsley (optional), and serve hot with your favorite sides. Enjoy!
How To Nail Potato And Sausage Chowder?
- Grease Control: If the sausage is extra greasy, drain some fat but keep about 2 tablespoons for flavor.
- Add Heat: Sprinkle in red pepper flakes for a spicy kick.
- Thicker Chowder: For a thicker consistency, mash some of the potatoes after cooking.
- Seasoning: Taste and adjust salt and pepper at the end for perfect seasoning.
Variations
- Vegetarian Option: Replace sausage with plant-based crumbles or extra veggies like mushrooms or zucchini.
- Cheesy Upgrade: Stir in shredded cheddar or Parmesan cheese before serving for extra richness.
- Bacon Twist: Add crispy bacon bits on top for a smoky flavor.
- Herbaceous Flavor: Garnish with fresh thyme, rosemary, or parsley for a fragrant touch.
Optional Toppings for Potato and Sausage Chowder
- Fresh Herbs: Sprinkle parsley, thyme, or rosemary for a fresh finish.
- Shredded Cheese: Add cheddar or Parmesan for extra indulgence.
- Crumbled Bacon: A smoky, crispy topping that pairs perfectly with the creamy chowder.
- Croutons: For a crunchy contrast.
- Green Onions: Adds a mild onion flavor and brightens the dish.
What to Serve With Potato and Sausage Chowder?
- Bread: Crusty baguette, Garlic Bread, or even Cornbread make great accompaniments.
- Salad: Serve with a light Arugula Salad or Kale Apple Salad to balance the richness.
- Toppings: Add shredded cheese, croutons, or Fresh Herbs for extra flair.
- Sides: Pair with Roasted Vegetables or a Simple Charcuterie Board for a complete meal.
FAQ’S
Yes, any type of sausage works well! Try spicy Italian sausage, smoked sausage, or even turkey sausage for a lighter option.
Absolutely! Replace the heavy cream with coconut milk or a dairy-free creamer for a creamy, non-dairy version.
Yes, russet or red potatoes work too, but yellow potatoes are naturally creamy and hold their shape well.
Reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream to refresh the texture if needed.
Potato Sausage Chowder
Ingredients
- 16 oz Italian Sausage
- 1 tbsp Oil
- 1 Cup Onions Diced
- 1/2 Cup Celery Diced
- 1/2 Cup Carrots Diced
- 1/2 Cup Red Bell Pepper Diced
- 3 Cloves Garlic Minced
- 3 tbsp Flour
- 4 Cups Vegetable Broth
- 1.5 Ib Yellow Potatoes Cut Into Chunks
- 1, 1/2 Cup Heavy Cream
Instructions
- In a large soup pot over medium-high heat, add the sausage and oil. Break the sausage into small pieces as it cooks, and brown it completely.
- Stir in the diced onions, celery, carrots, and red bell pepper. Cook for about 5 minutes, stirring occasionally.
- Add the minced garlic and cook for 30 seconds, until fragrant. Sprinkle in the flour, stirring to coat the sausage and veggies evenly.
- Gradually pour in the vegetable broth, stirring. Add the potato chunks and stir again. Bring the soup to a boil.
- Reduce the heat and simmer on low for 15 minutes, until the potatoes are tender.
- Stir in the heavy cream and mix until the chowder is smooth and creamy.
- Taste the chowder and adjust with salt and pepper, if needed.
- Ladle the chowder into bowls, garnish with fresh parsley (optional), and serve hot.
Nutrition
Notes
