Go Back
To make Creamy Sausage and Potato Chowder, you need a few key items. Here is the list: - 1 pound smoked sausage, sliced - 4 medium potatoes, peeled and diced - 1 cup carrots, diced - 1 cup celery, chopped - 1 onion, finely chopped - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients create a rich and hearty base for your chowder. The smoked sausage adds a great depth of flavor. The potatoes give it a nice, creamy texture. You can add extra ingredients to boost the taste of your chowder. Consider these options: - 1 cup corn, fresh or frozen - 1 bell pepper, chopped - 1 teaspoon paprika for a smoky kick - 1 cup spinach or kale for a healthy touch - A dash of hot sauce for some heat These ingredients can take your chowder to the next level. They add color and different flavors, making it even more enjoyable. Choosing fresh ingredients makes a big difference. Here are some tips: - Sausage: Look for high-quality smoked sausage. Check the expiration date and choose a brand you trust. - Potatoes: Choose firm potatoes without any blemishes or sprouts. Russet or Yukon Gold work best. - Vegetables: Pick bright and crisp carrots, celery, and onions. Avoid any that look wilted or soft. - Herbs: Fresh parsley should be vibrant and aromatic. If using dried herbs, check the expiration date for freshness. Using the best ingredients helps your chowder taste amazing. Freshness can elevate any dish, so take your time when shopping. For the full recipe, check out the overall process that brings these ingredients together. To start, heat two tablespoons of olive oil in a large pot over medium heat. Add one pound of sliced smoked sausage. Cook it for about 5 to 7 minutes until it turns brown. Then, remove the sausage and set it aside. In the same pot, add one finely chopped onion, one cup of diced carrots, and one cup of chopped celery. Sauté these veggies for about 5 minutes until they start to soften. Next, add four peeled and diced potatoes to the pot. Stir them well with the other ingredients. Now, pour in four cups of chicken broth and season with one teaspoon of garlic powder, one teaspoon of dried thyme, salt, and pepper to taste. Bring this mixture to a boil. Once it boils, reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are tender. Finally, stir in the cooked sausage and one cup of heavy cream. Let the chowder simmer gently for another 5 to 10 minutes, stirring occasionally. Adjust the seasoning if needed, and serve hot, garnished with fresh parsley. - Ensure the sausage is well-browned. This adds a nice flavor. - Do not rush the sautéing of vegetables. It helps them develop sweetness. - When adding potatoes, make sure they are evenly diced. This ensures even cooking. - Use low heat to simmer the chowder. This keeps it creamy without boiling. - Taste the chowder before serving to adjust seasoning if necessary. - Avoid using too high heat while cooking the sausage. It might burn instead of brown. - Do not skip the sautéing step. This adds depth to your chowder. - Be careful not to overcook the potatoes. They should be tender but not mushy. - Do not add the cream too early. It should be added at the end to keep it rich. - Avoid thickening the chowder too much. It should remain creamy and easy to ladle. You can find the full recipe for this delightful chowder above. Enjoy crafting your perfect Creamy Sausage and Potato Chowder! To make your chowder creamy, use heavy cream. This adds thickness and richness. Start by browning the sausage. This step brings out deep flavors. When you sauté the onions, carrots, and celery, cook them until soft. This adds sweetness to the chowder. Stir in the cream after the potatoes cook. This keeps the cream from curdling. Allow the chowder to simmer gently for a few minutes. This helps meld the flavors together. Add fresh herbs for bright flavors. Parsley is a great choice for garnish. You can also try thyme or chives. If you love spice, add crushed red pepper. This brings warmth without overpowering the dish. Consider adding a splash of lemon juice. This adds a nice zing to the chowder. A sprinkle of smoked paprika can enhance the smoky sausage taste. Serve your chowder with crusty bread. A warm baguette or sourdough works well. You can also pair it with a simple salad. A light green salad will balance the meal. For a heartier option, serve it with grilled cheese. This combination is always a crowd-pleaser. If you want a light drink, try iced tea or lemonade. These drinks refresh and complement the chowder. You can find the full recipe and detailed instructions to make this dish delightful. Enjoy your cooking! {{image_2}} You can make this chowder lighter without losing flavor. Try using turkey sausage instead of smoked sausage. This cut will reduce fat and calories. You can also substitute heavy cream with low-fat milk or coconut milk. This change keeps the chowder creamy while cutting back on calories. For gluten-free options, ensure your broth is gluten-free. You can replace regular chicken broth with homemade or store-bought gluten-free broth. For a dairy-free version, use unsweetened almond milk instead of cream. This swap will still give you a nice base. Want to change up the flavor? Add spices like smoked paprika or cayenne for a kick. You could also toss in some fresh herbs like basil or dill to brighten the dish. For a sweet touch, mix in some corn or peas. Each variation creates a new experience while keeping the chowder delicious. For the complete recipe, check out the Full Recipe. Store your leftover chowder in an airtight container. Make sure it cools down first. Place it in the fridge. It will stay fresh for up to three days. If you want to keep it longer, freezing is a great option. To freeze chowder, use freezer-safe containers. Leave some space at the top for expansion. Seal the containers well to prevent freezer burn. Your chowder can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat your chowder on the stove for best flavor. Use low heat and stir often. You can also use the microwave for quick reheating. Add a splash of broth or cream if it seems thick. This helps bring back its creamy texture. Enjoy your chowder warm and delicious again! For the full recipe, check the above section. Creamy Sausage and Potato Chowder lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. Make sure to let it cool before sealing. If you see any signs of spoilage, toss it out. Yes, you can make this chowder in advance. It actually tastes better after a day. The flavors blend well when it sits. Just store it in the fridge after it cools. Reheat it gently on the stove when you’re ready to eat. Absolutely! You can use any sausage you like. Try spicy sausage for a kick. Chicken or turkey sausage works well too. Just remember to adjust the cooking time if needed. Each type gives a unique flavor to the chowder. For more details, check out the Full Recipe. This blog post covered all you need for creamy sausage and potato chowder. We discussed essential and optional ingredients to bring out flavor. I shared step-by-step cooking tips, so you avoid common mistakes. You learned about cooking techniques for a creamy texture and ways to enhance taste. We also talked about storage tips to keep your chowder fresh. With these insights, you can make a delicious chowder that suits your taste. Enjoy creating a warm, satisfying dish!

Creamy Sausage and Potato Chowder

Warm up your dinner table with this creamy sausage and potato chowder that's perfect for any night! Packed with smoked sausage, tender potatoes, and fresh vegetables, this comforting recipe delivers rich flavors in just 45 minutes. Discover how to create a hearty meal that your family will love. Click through for the full recipe and bring a cozy touch to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 pound smoked sausage, sliced

4 medium potatoes, peeled and diced

1 cup carrots, diced

1 cup celery, chopped

1 onion, finely chopped

4 cups chicken broth

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

      Add the diced potatoes to the pot and stir well. Pour in the chicken broth, then season with garlic powder, thyme, salt, and pepper. Bring to a boil.

        Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

          Stir in the cooked sausage and heavy cream. Allow the chowder to gently simmer for another 5-10 minutes, stirring occasionally. Adjust seasoning to taste.

            Serve the chowder hot, garnished with fresh parsley on top.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6