Best Sausage Potato Chowder – Quick, Creamy & Flavorful!

Sausage Potato Chowder is more than just a meal; I find it to be a warm embrace in a bowl, a culinary hug on a chilly evening. Imagine sinking your spoon into a rich, creamy concoction, brimming with savory sausage, tender chunks of potato, and a medley of aromatic vegetables. This hearty dish has a comforting appeal that transcends generations, embodying the essence of home-cooked goodness. While the concept of a “chowder” has humble origins, often rooted in coastal communities seeking to create substantial meals from available ingredients, our particular Sausage Potato Chowder elevates this tradition with a delightful blend of textures and robust flavors. People adore this chowder not only for its incredible taste – the perfect balance of smoky sausage and earthy potatoes – but also for its incredibly satisfying, velvety texture and its amazing ability to warm you from the inside out. It’s wonderfully convenient for a weeknight dinner yet special enough for a cozy gathering.

Ingredients:

• 1 pound (450g) bulk mild or spicy Italian sausage, casings removed if applicable, or ground sausage of your choice
• 2 tablespoons (30g) unsalted butter
• 1 large yellow onion, finely diced (about 1.5 cups)
• 2 carrots, peeled and finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) chicken or vegetable broth, low sodium preferred
• 4 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 4-5 cups)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed lightly between your fingers
• 1 bay leaf
• 2 cups (480ml) whole milk, or half-and-half for extra richness
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated sharp cheddar cheese (optional, for garnish or stirred in)
• 2 tablespoons fresh parsley or chives, chopped, for garnish
• Salt and freshly ground black pepper, to taste
• A pinch of red pepper flakes (optional, for a little kick)

Preparing the Flavor Foundation: Sausage and Aromatics

1. Browning the Sausage: My first step to creating an incredibly flavorful Sausage Potato Chowder is always to begin with the star: the sausage! In a large, heavy-bottomed pot or a sturdy Dutch oven, I place the bulk Italian sausage over medium-high heat. Using a sturdy wooden spoon or a meat chopper, I meticulously break the sausage apart into small, bite-sized crumbles. This ensures even cooking and allows for maximum flavor release. I continue to cook the sausage, stirring occasionally to prevent sticking and encourage browning, until it’s beautifully browned all over and absolutely no pink remains. This usually takes me about 7 to 10 minutes. Achieving a good, deep brown color here is crucial, as it builds the foundational savory notes of our chowder through the Maillard reaction. Once the sausage is thoroughly cooked, I carefully drain off any excess fat from the pot. I usually use a slotted spoon to transfer the browned sausage to a plate lined with paper towels, allowing it to rest there while I proceed with the next steps. This helps remove unwanted grease while keeping all that wonderful rendered flavor in the pot for our vegetables. Leaving about 1-2 tablespoons of the rendered sausage fat in the pot is perfect for sautéing our aromatics, adding another layer of savory goodness. If your sausage didn’t render much fat, feel free to add a little olive oil or extra butter at this stage.
2. Sautéing the Mirepoix: With the sausage out and the pot ready, I reduce the heat to medium. I then add the unsalted butter to the residual sausage fat in the pot. Once the butter has melted and is shimmering, I introduce my finely diced yellow onion, carrots, and celery – what we chefs affectionately call a mirepoix. This classic trio forms the aromatic heart of so many delicious dishes, and our Sausage Potato Chowder is no exception. I give them a good stir, ensuring they’re coated in the flavorful fat, and then let them gently cook. I’m looking for them to soften significantly, becoming translucent and tender, which typically takes me about 8 to 10 minutes. During this time, the vegetables release their natural sugars, contributing a subtle sweetness that balances the richness of the sausage and cream. It’s important not to rush this step; allowing the vegetables to properly soften deepens their flavor and ensures they’ll meld seamlessly into the chowder’s texture. About halfway through, I season them lightly with a pinch of salt and pepper to help draw out moisture and enhance their flavor.
3. Infusing with Garlic and Herbs: Once my mirepoix is beautifully softened, I add the minced garlic to the pot. Garlic is a fantastic flavor enhancer, but it’s also quite delicate, so I make sure to add it towards the end of the vegetable sautéing process to prevent it from burning. I stir the garlic frequently for just about 1 minute, until it becomes fragrant and perfumes my kitchen with its delightful aroma. You’ll notice the distinct change in scent immediately. This brief cooking time is perfect for mellowing its raw bite while still allowing its pungent notes to shine through. Right after the garlic, I also toss in my dried thyme, the lightly crushed dried rosemary, and the bay leaf. Crushing the rosemary releases its essential oils, making its woodsy, aromatic presence more pronounced. I stir these herbs for another minute, allowing their flavors to bloom in the warm fat. This step is incredibly important for building a complex, earthy background flavor that perfectly complements the hearty sausage and potatoes.

Building the Chowder: Thickening and Simmering

4. Creating the Roux: Now for the thickening agent that gives our chowder its luxurious body – the roux! I sprinkle the all-purpose flour directly over the sautéed vegetables and herbs in the pot. It’s crucial here to stir constantly with my wooden spoon, making sure every bit of flour is thoroughly combined with the fats in the pot. I continue to cook this mixture for about 2 to 3 minutes, stirring diligently. This stage is vital for cooking out the raw flour taste, which can otherwise leave an unpleasant pasty flavor in your chowder. You’ll notice the mixture becoming a thick paste, and it might even start to smell a little nutty – that’s a good sign! This cooked flour and fat mixture is what will transform our broth into a rich, velvety chowder.
5. Adding the Broth and Potatoes: With my roux perfectly cooked, I slowly begin to pour in the chicken or vegetable broth, a little at a time. As I pour, I continuously whisk the mixture vigorously. This diligent whisking is the secret to preventing lumps and ensuring a smooth, uniform base for our chowder. I make sure that each addition of broth is fully incorporated before adding more, gradually transforming the thick roux into a smooth, thickened liquid. Once all the broth is added and the mixture is smooth, I carefully add my diced russet potatoes back into the pot. I give everything a good stir to combine all the ingredients. I bring the chowder to a gentle simmer, which means I’ll see small bubbles breaking the surface, but it’s not a rolling boil.
6. Simmering to Tenderness: Once the chowder reaches that gentle simmer, I reduce the heat to low, cover the pot, and let it cook for about 15 to 20 minutes. My goal during this phase is for the potatoes to become wonderfully tender. I periodically check the potatoes by piercing one with a fork; it should offer very little resistance when it’s perfectly cooked. Make sure to stir occasionally during this simmering period to prevent anything from sticking to the bottom of the pot, especially with the thickening roux. This quiet simmer allows the flavors to meld beautifully and the potatoes to absorb some of that delicious broth, becoming incredibly flavorful in their own right. At this point, the chowder will start to smell absolutely divine, filling your kitchen with a comforting aroma.

Finishing the Chowder: Creaminess and Serving

7. Introducing the Cream and Sausage: Once the potatoes are tender, I remove the bay leaf from the pot – it has done its job of infusing flavor! Now, it’s time to introduce the creamy elements that make this chowder truly decadent. I gently pour in the whole milk (or half-and-half if I’m feeling extra indulgent) and the heavy cream. After adding the milk and cream, I return the browned sausage crumbles to the pot. I stir everything together carefully to combine. It’s important to keep the heat low after adding dairy; we want to heat the chowder through gently, not bring it to a vigorous boil, as boiling can sometimes cause dairy to curdle or separate. My aim is to just warm it through until it’s steaming and beautifully creamy, which usually takes another 5 to 7 minutes of gentle simmering.
8. Final Seasoning and Consistency Check: This is the moment to taste and adjust! I take a small spoonful of the chowder and let it cool slightly before tasting. I season generously with salt and freshly ground black pepper to my liking. If I want a little extra warmth and spice, I might also add a pinch of red pepper flakes here. Taste is incredibly personal, so don’t be shy about adjusting until it’s perfect for your palate. I also assess the consistency at this point. If I find it a bit too thick for my preference, I can always add a splash more broth or milk until it reaches the desired richness and pourability. If, by some chance, it’s a little thinner than I’d like, I could either let it simmer uncovered for a few more minutes to reduce slightly, or, for a quicker fix, whisk a tablespoon of cornstarch with an equal amount of cold water to form a slurry, then slowly stir it into the simmering chowder until it thickens.
9. Serving the Sausage Potato Chowder: With the chowder perfectly seasoned and wonderfully creamy, it’s ready to be served! I ladle generous portions into warm bowls. For an optional but highly recommended touch, I like to sprinkle each serving with a handful of grated sharp cheddar cheese. The cheese melts beautifully into the hot chowder, adding another layer of savory, tangy flavor. Finally, a sprinkle of fresh chopped parsley or chives adds a vibrant burst of color and a fresh herbal note that perfectly brightens the rich chowder. This Sausage Potato Chowder is truly a meal in itself – hearty, comforting, and absolutely delicious. It’s perfect served with some crusty bread for dipping, which is ideal for soaking up every last bit of that luscious, flavorful broth. This dish is fantastic for a chilly evening or whenever you’re craving something warm and satisfying. It also makes for wonderful leftovers, often tasting even better the next day as the flavors continue to meld and deepen. Just gently reheat on the stovetop, adding a splash of milk or broth if it has thickened too much overnight.

Conclusion:

Well, my friends, we’ve reached the end of our culinary journey, and I genuinely hope you’re as excited as I am about the incredible dish we’ve explored today. There’s something truly magical about a meal that manages to be both incredibly comforting and bursting with complex flavors, all while being surprisingly straightforward to prepare. This isn’t just another soup recipe; it’s an experience, a warm hug in a bowl that promises to become a staple in your kitchen. I can confidently say that if you’re looking for a dish that will impress your family, satisfy the hungriest of appetites, and leave everyone feeling utterly content, then this recipe is absolutely, unequivocally, a must-try. It hits all the right notes: savory, creamy, hearty, and packed with wonderful textures. It’s the kind of dish you crave on a chilly evening, but honestly, it’s so good you’ll find yourself wanting it year-round.

What makes this particular creation stand out from the crowd? It’s the perfect harmony of robust flavors. The savory depth from the sausage, the comforting earthiness of the potatoes, and the rich, creamy broth all come together in a symphony that dances on your palate. It’s incredibly satisfying without being overly heavy, a testament to its perfectly balanced composition. I’ve seen even the pickiest eaters go back for seconds, sometimes even thirds, when this is on the menu. It has that universal appeal, a nostalgic quality that reminds you of home-cooked goodness, elevated with simple yet impactful ingredients. Trust me when I say, once you’ve experienced the delightful warmth and incredible taste of this chowder, you’ll understand why it holds such a special place in my recipe collection.

Serving Suggestions & Creative Variations for Your Chowder Experience

Now that we’ve established just how fantastic this chowder is, let’s talk about making it truly your own and presenting it in the best possible way. While it’s absolutely wonderful on its own, a few thoughtful additions can elevate your dining experience. I always love serving a steaming bowl with a side of crusty artisan bread, perfect for soaking up every last drop of that luscious broth. A sprinkle of fresh chives or a dollop of sour cream or Greek yogurt can add a lovely touch of freshness and a tangy counterpoint to the richness. For those who enjoy a little crunch, some homemade croutons or a scattering of crispy bacon bits (if you’re feeling extra indulgent!) would be absolutely divine. Don’t underestimate the power of a simple grind of fresh black pepper just before serving – it really wakes up the flavors.

But the beauty of a great recipe lies in its adaptability. This chowder is a fantastic canvas for your culinary creativity. Feeling like a different protein? Swap out the pork sausage for spicy chorizo for a kick, Italian chicken sausage for a leaner option, or even a vegetarian or vegan sausage alternative for a plant-based twist. If you go the plant-based route, remember to use vegetable broth and a dairy-free milk or cream substitute to keep it entirely vegan. You could also experiment with adding other vegetables; a handful of frozen corn or peas stirred in at the end adds a pop of color and sweetness, while diced bell peppers or carrots could be sautéed with the onions for extra depth and nutrition. For a touch of smoky flavor, a pinch of smoked paprika or a dash of liquid smoke can work wonders. If you like things spicier, a pinch of red pepper flakes or a few dashes of your favorite hot sauce stirred into your bowl will certainly get your taste buds tingling.

Consider making a larger batch, because this chowder tastes even better the next day as the flavors have more time to meld and deepen. It reheats beautifully on the stovetop over low heat, or even gently in the microwave. This makes it an ideal candidate for meal prepping, ensuring you have a delicious, ready-to-eat meal waiting for you after a long day. You could even transform it into a fantastic casserole by thickening it slightly, pouring it into a baking dish, topping with cheese or breadcrumbs, and baking until bubbly and golden. The possibilities truly are endless, and I encourage you to play around with the ingredients and make it uniquely yours.

Your Turn: Embrace the Joy of Cooking and Share Your Success!

So, there you have it, my friends. I’ve shared with you a recipe that I truly believe in, one that consistently delivers comfort, flavor, and pure satisfaction. My hope now is that you’re feeling inspired to roll up your sleeves, gather your ingredients, and bring this incredible dish to life in your own kitchen. There’s immense joy in cooking, and even more so when the result is a dish that makes everyone at the table smile. This Sausage Potato Chowder is more than just a meal; it’s an invitation to create lasting memories around your dining table, to share warmth and good cheer with those you love. It’s perfect for a cozy family dinner, a casual get-together with friends, or simply a comforting treat for yourself after a long day.

Don’t be shy – dive in! Follow the steps, trust your instincts, and enjoy the process. And once you’ve experienced the magic of this recipe, I would absolutely love to hear about it. What were your favorite parts? Did you try any of the variations? Did you discover a new favorite serving suggestion? Please, share your culinary adventures! Your feedback, your photos, and your unique twists inspire me and, more importantly, can inspire other home cooks looking for their next delicious adventure. Cooking is a journey of discovery, and every shared experience enriches our collective culinary world. So go on, make this fantastic chowder, savor every spoonful, and then come back and tell me all about it. Happy cooking!

Best Beef Sausage Potato Chowder – Quick, Creamy & Flavorful!

A quick, creamy, and flavorful Beef Sausage Potato Chowder, perfect for a cozy meal. This hearty dish combines savory beef sausage, tender potatoes, and aromatic vegetables in a rich, velvety broth. Originally created as an inland alternative to seafood chowder, it’s a comforting recipe cherished for its deep flavors, delightful texture, and ease of preparation. This chowder is also excellent as leftovers, with flavors deepening overnight. While a classic seafood chowder is lovely, this version brings together favorite ingredients like potatoes and beef sausage, making it a go-to for casual family dinners and cozy gatherings. Experiment with sweet Italian beef sausage or smoky beef kielbasa for varied flavors, or even chicken sausage for a lighter option.

Prep Time
20 Minutes

Cook Time
60 Minutes

Total Time
20 Minutes

Servings
6 servings

Ingredients

• 1 lb (450g) bulk mild or spicy Italian beef sausage
• 2 tbsp (30g) unsalted butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled & finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) low sodium chicken or vegetable broth
• 4 medium russet potatoes, peeled & diced (1/2-inch cubes)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1 bay leaf
• 2 cups (480ml) whole milk or half-and-half
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated sharp cheddar cheese (optional, for garnish or stirred in)
• 2 tbsp fresh parsley or chives, chopped (for garnish)
• Salt and freshly ground black pepper, to taste
• A pinch of red pepper flakes (optional)

Instructions

1. Step 1
   Brown Italian beef sausage in a large pot, breaking it into crumbles (7-10 min). Drain excess fat, reserving 1-2 tbsp in the pot. Transfer sausage to a plate.
2. Step 2
   Add butter to residual fat, then sauté diced onion, carrots, and celery until soft (8-10 min). Stir in minced garlic, dried thyme, crushed rosemary, and bay leaf; cook until fragrant (2 min).
3. Step 3
   Sprinkle flour over vegetables; cook, stirring constantly, for 2-3 minutes to create a roux.
4. Step 4
   Gradually whisk in broth until smooth. Add diced potatoes, stir, and bring to a gentle simmer. Cover and cook on low for 15-20 minutes until potatoes are tender, stirring occasionally.
5. Step 5
   Remove bay leaf. Stir in whole milk, heavy cream, and browned beef sausage. Gently heat through for 5-7 minutes; do not boil.
6. Step 6
   Season with salt, pepper, and optional red pepper flakes to taste. Adjust consistency with more broth or milk if needed.
7. Step 7
   Ladle into bowls. Garnish with optional cheddar cheese and fresh parsley or chives. Serve warm, ideally with crusty bread. Reheats well, add broth/milk if too thick.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.