Rich & Creamy Potato and Sausage Chowder – Easy Comfort Food Recipe

The first time I made potato and sausage chowder, it was one of those chilly evenings when you want a big bowl of something hearty and soul-warming. I browned some sausage, diced up potatoes, added cream, and let it all simmer. The aroma filled the kitchen, and by the time the first spoonful hit the table, we were hooked. This dish isn’t just comfort food it’s a meal that brings people together. Today, I’ll show you how to make the best potato and sausage chowder, with plenty of tips, variations, and storage ideas so it fits any table or season.

Why This is the Best Chowder Recipe

You’re going to love this Potato and Sausage Chowder, and here’s why it works so perfectly every time:

Creamy Without the Weight: This recipe achieves a luxurious, creamy texture by using a smart combination of chicken broth and half-and-half. You get all the richness you crave in a chowder without the overly heavy feeling of pure heavy cream.

The Perfect Potato Blend: We use a combination of Russet and Yukon Gold potatoes. Russets break down just enough to naturally thicken the chowder, giving it a hearty body, while the waxy Yukons hold their shape for a satisfying, chunky bite.

Deep, Layered Flavor: The secret starts with browning the sausage in the pot first. This creates a savory fond (the delicious browned bits) that infuses the entire chowder with a rich, meaty flavor from the very beginning.

Ingredients & Variations

The best thing about potato and sausage chowder is how versatile it is. Here’s a breakdown:

Ingredient	Purpose	Variations
Potatoes	Thickens chowder & adds texture	Russet, Yukon Gold, red potatoes
Sausage	Adds protein & flavor	Italian, smoked, turkey, spicy chorizo
Onion & Garlic	Base aromatics	Shallots, leeks, green onions
Broth	Soup base	Chicken, vegetable, or beef broth
Cream	Adds richness	Half & half, coconut milk, milk for lighter version
Veggies	Boosts nutrition	Corn, carrots, celery, spinach
Herbs & Spices	Flavor layers	Thyme, bay leaf, smoked paprika

While the core recipe is fantastic on its own, it’s also incredibly versatile. Here are a few notes on the key ingredients and some of our favorite ways to customize it:

Swap the Sausage: Don’t have Italian sausage? This recipe works beautifully with kielbasa, smoked sausage, or even chorizo for a smoky, Spanish-inspired twist.

For a Spicier Kick: If you like some heat, swap the mild or sweet Italian sausage for hot Italian sausage. For even more control, add 1/4 to 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes along with the other seasonings.

To Make it a Little Lighter: For a less rich but still creamy version, you can substitute the half-and-half with whole milk. The chowder will be a bit thinner, so if you want to thicken it back up, simply mash a few of the cooked potatoes against the side of the pot with a spoon or use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir into the simmering chowder).

Add More Veggies: To create a more traditional chowder base, add 1 diced carrot and 1 diced celery stalk to the pot along with the onion. Sauté them until softened before adding the garlic. A cup of frozen corn, added in the last 5 minutes of cooking, also adds a wonderful sweetness and texture.

Tools & Prep Tips

You don’t need fancy gadgets to make potato and sausage chowder. A heavy-bottomed soup pot or Dutch oven works best for even cooking. A sharp knife helps dice potatoes evenly so they cook at the same pace. Wooden spoons are great for stirring without scratching your pot. Optional but handy: an immersion blender if you want to partially blend the chowder for a thicker base. Always brown sausage first it develops flavor. And when adding cream, lower the heat to prevent curdling. Little steps like these make a big difference.

Step by Step Recipe Instructions

Step 1: Brown the Sausage

In a large pot, cook sausage until golden and slightly crisp. Remove and set aside, leaving a bit of the fat in the pot.

Step 2: Sauté Aromatics

Add onion and garlic to the pot, sauté until fragrant and soft.

Step 3: Add Potatoes and Broth

Stir in diced potatoes, pour in broth, and bring to a gentle boil. Cook until potatoes are tender.

Step 4: Add Sausage Back

Return sausage to the pot, stir well, and let flavors meld.

Step 5: Finish with Cream

Lower heat, pour in cream, stir gently, and season with salt, pepper, and thyme. Simmer until thick and creamy.

Step 6: Serve

Ladle into bowls, garnish with fresh herbs or shredded cheese, and serve hot with crusty bread.

Flavor Enhancements & Optional Add-Ons

Chowder is customizable, and potato and sausage chowder is no exception. Add corn for sweetness, carrots for extra body, or spinach for greens. Want smoky depth? Stir in smoked paprika or top with crispy bacon. Cheese lovers can sprinkle shredded cheddar or Parmesan over their bowl. If you enjoy a bit of heat, add red pepper flakes or use spicy chorizo sausage. Each tweak brings new life to this classic.

Troubleshooting & Tips for Success

Problem: My chowder tastes a little bland.

Solution: First, ensure you’ve seasoned generously with salt and pepper. If it still needs a boost, a tiny splash of white wine vinegar or apple cider vinegar at the end can brighten all the flavors without making it taste sour. A pinch of smoked paprika can also add a lovely depth.

Problem: My chowder is too thin.

Solution: The easiest fix is to use the back of a spoon to gently mash some of the cooked potatoes against the side of the pot and stir them in. Their natural starch will thicken the soup beautifully. Alternatively, create a cornstarch slurry as described in the “Variations” section.

Problem: The cream/milk curdled when I added it!

Solution: This happens when dairy is added to a liquid that is too hot. To prevent this, always lower the heat to low before slowly stirring in the half-and-half or milk. Tempering the dairy by mixing a little of the hot broth into it before adding it to the pot also works.

Serving Suggestions & Pairings

This chowder is a complete meal in a bowl, but pairing it with the right sides can turn it into a truly memorable feast.

Garnishes: Set up a small garnish bar so everyone can customize their bowl. Top with freshly chopped chives, crispy bacon bits, a dollop of sour cream, or a sprinkle of shredded sharp cheddar cheese.

Bread is a Must: A thick slice of crusty bread is essential for dipping. We recommend a rustic sourdough baguette to complement the creamy flavors or a soft, homemade focaccia.

A Crisp Salad: Balance the richness of the chowder with a simple, fresh salad. An arugula salad with a bright lemon vinaigrette provides a perfect peppery contrast, while a classic Caesar salad is always a crowd-pleaser.

Storage, Make Ahead & Reheating Tips

Chowder is excellent for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. Avoid boiling after adding cream, as it may separate. If making ahead, cook the chowder base, freeze, and stir in cream just before serving for the freshest taste.

FAQs

Nutrition Information

Here’s an approximate breakdown per serving (1 cup):

Nutrient	Amount
Calories	~320
Carbohydrates	24g
Protein	14g
Fat	20g
Fiber	3g
Sodium	760mg

Conclusion

Potato and sausage chowder isn’t just a recipe it’s comfort in a bowl. With creamy texture, hearty potatoes, and savory sausage, it hits all the right notes. Whether you keep it simple or dress it up with add-ons, this chowder brings warmth to any table. Make it once, and you’ll see why it’s a staple in so many kitchens. It’s a dish you’ll come back to whenever you need comfort, flavor, and a touch of coziness.

For more simple and delicious recipes just like this one, be sure to follow me on Pinterest! I’m always pinning the best easy weeknight meals, and I’d love to share them with you.