Potato and Sausage Chowder
This Potato and Sausage Chowder is classic comfort food in every bite. Italian sausage, tender potatoes, classic veggies, and a creamy broth create a dish perfect for those chilly fall and cold winter days.
We love soups of all kinds, especially during the fall and winter. We make them at least once a week, and one of our favorites is this potato and sausage chowder. It’s hearty and flavorful, and it doesn’t take long to make. You can’t beat that!
Table of contents
❤️ Why You’ll Love This Recipe
- Basic Ingredients: It only takes a few simple ingredients found in any store.
- Easy: This recipe only takes a few steps and about 35 minutes from start to finish.
- Hearty: The Italian sausage and potatoes create a chowder that’s hearty and filling.
- Delicious: The perfect blend of meat and veggies with creamy soup makes this one tasty dish.
🛒Ingredients
You’ll only need a few simple ingredients to make this chowder. We’ve listed them all here, but you’ll find their exact amounts in the recipe card at the end of the post.
- Italian sausage
- Oil
- Diced onions
- Diced celery
- Diced carrots
- Diced red bell pepper.
- Minced garlic
- Flour
- Vegetable broth
- Baby yellow potatoes cut into chunks
- Heavy cream
🔪 How to Make Potato and Sausage Chowder
This recipe comes together in no time, and you’ll be in and out of the kitchen in just over 30 minutes!
Step 1: Cook the Sausage and Veggies
In a large soup pot over medium heat, cook the sausage in oil until browned. Then, add the onions, celery, carrots, and red bell pepper, and cook until fragrant. Add the minced garlic and cook for 30 seconds.
Step 2: Add Broth and Potatoes
Add the flour and stir. Then, add the vegetable broth and stir again. Finally, add the potatoes and let the chowder come to a boil. Simmer for 15 minutes.
Step 3: Add the Cream
Add the heavy cream and stir. Then, pour the soup into bowls and sprinkle with fresh chopped parsley.
📝Variations
- Spicy: Use spicy Italian sausage or add red pepper flakes.
- Cheesy: Add as much cheese as you like to the soup to make a cheesy version.
- Sausage: You can use ground beef, ground pork, chorizo, or smoked sausage to change up the flavors in this chowder.
If you think this chowder sounds good, we think you’ll enjoy our slow cooker kielbasa potato soup.
🥄 Equipment
- Measuring cups and spoons
- Large soup pot
- Knife
- Cutting board
- Spoon
🥫 Storage
Refrigerate this chowder in an air-tight container for up to 3 days. Because it’s made with cream, we don’t recommend freezing it.
To reheat the chowder, place it in a pot and cook over medium-low heat until heated through.
What to Serve with Potato and Sausage Chowder
This chowder is a full, hearty meal on its own, so we recommend keeping things light with a simple salad and homemade garlic breadsticks or cheesy garlic pull-apart bread.
💭 Tips
- If your sausage renders too much grease, drain all but about 2 tablespoons of it.
- Pour the heavy cream into the chowder when you’ve finished cooking it to ensure it doesn’t break.
- Place the potatoes in a large pot or bowl of cold water to keep them from browning after you’ve cut them up.
⁉️ FAQ
Chowder is a thick soup made with milk or cream, a roux, and, traditionally, seafood. However, these days, chowder can have almost anything in it.
If your soup comes to a boil or even a hard simmer after adding the cream, it will break or curdle.
Chowder is made with cream. When cream freezes and defrosts, it breaks, becoming grainy and unappetizing.
🍽 More Recipes
Do you enjoy chowder? Then, try these delicious recipes.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe so you can find it later.
Potato and Sausage Chowder
Equipment
- large soup pot
Ingredients
- 16 ounces Italian sausage
- 1 tablespoon oil
- 1 cup diced onions
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup diced red bell pepper
- 3 cloves garlic minced
- 3 tablespoons flour
- 4 cups vegetable broth
- 1.5 pounds little yellow potatoes cut into chunks
- 1 ½ cup heavy cream
Instructions
- In a large soup pot, add the sausage and oil and break into pieces and cook on a medium to high heat until the sausage is completely cooked through and browned.
- Add the onion, celery, carrots and red bell pepper. Stir and cook for 5 minutes.
- Add the minced garlic and stir for 30 seconds.
- Add the flour and stir again.
- Add the vegetable broth and stir.
- Add the chunks of potatoes and stir once again.
- Let come to a boil and then simmer on low for 15 minutes.
- After the 15 minutes, add in the heavy cream and stir.
- Pour into bowls, sprinkle with fresh chopped parsley. (optional) and serve and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
