Print

Creamy One-Pot Potato and Sausage Chowder

A close-up of a creamy potato and sausage chowder, garnished generously with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty potato and sausage chowder for a comforting, rich dinner. This easy, one-pot recipe delivers a velvety broth and satisfying flavor perfect for chilly nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds russet potatoes, peeled and diced (about 1/2 inch pieces)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup water
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1 cup frozen corn (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. In a small bowl, whisk together the flour and 1 cup of water until smooth to create a slurry. Pour this slurry into the pot, stirring constantly until the mixture thickens slightly.
  4. Pour in the chicken broth, add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir in the cooked sausage and frozen corn, if using. Continue to simmer for 5 minutes to heat everything through.
  6. Reduce the heat to the lowest setting. Slowly stir in the heavy cream until the chowder is fully incorporated and creamy. Do not let the chowder boil after adding the cream.
  7. Taste and adjust salt and pepper as needed. Ladle the chowder into bowls and garnish with fresh parsley before serving.

Notes

  • For an extra thick potato soup texture, mash about one cup of the cooked potatoes against the side of the pot before adding the cream.
  • Use smoked kielbasa or andouille sausage for the best savory flavor in this sausage potato soup.
  • This chowder recipe reheats well; add a splash of milk or broth if it thickens too much upon reheating.

Nutrition

Find it online: https://cookingbyjade.com/potato-and-sausage-chowder-recipe/