Description

This Creamy Potato Sausage Chowder is a rich and comforting one-pot meal perfect for chilly nights or busy weeknights. Made with just a few simple ingredients, including sausage, potatoes, and a creamy broth, this hearty soup is smoky, flavorful, and easy to prepare. Optional add-ins like corn and cheddar elevate the dish further, making it a versatile family favorite.

Ingredients

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Main Ingredients

1 tablespoon olive oil
1 pound ground or sliced sausage (pork, turkey, or chicken)
1 small yellow onion, diced
2 garlic cloves, minced
3 cups Yukon Gold or russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream or half-and-half
½ teaspoon dried thyme
½ teaspoon smoked paprika
Salt and pepper to taste

Optional Add-Ins

1 cup corn kernels (fresh or frozen)
½ cup shredded cheddar cheese
Chopped parsley or chives for garnish

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Instructions

Heat Oil and Cook Sausage: In a large soup pot, heat olive oil over medium heat. Add the ground or sliced sausage and cook until browned, about 6–7 minutes. Drain excess fat if needed to prevent greasiness.
Sauté Onion and Garlic: Stir in the diced onion and minced garlic, and sauté for 3–4 minutes until softened and fragrant, which builds the flavor base of the chowder.
Add Potatoes and Seasonings: Add the diced potatoes, dried thyme, and smoked paprika to the pot. Pour in the chicken broth and bring the mixture to a boil.
Simmer Potatoes: Reduce heat to a simmer and cook for 15–20 minutes, or until the potatoes become fork-tender, which ensures they are cooked through but still maintain some texture.
Add Cream and Simmer: Stir in the heavy cream or half-and-half and simmer for an additional 5 minutes. Taste the chowder and season with salt and pepper as needed to enhance the flavors.
Add Optional Ingredients and Garnish: If desired, add corn kernels or shredded cheddar cheese at this stage, allowing them to heat through or melt. Garnish with chopped parsley or chives for a fresh pop of color and taste. Serve the chowder hot for maximum comfort.

Notes

For a dairy-free alternative, substitute heavy cream with full-fat coconut milk for a creamy texture with a subtle coconut flavor.
Use spicy sausage to add a bold, smoky kick or swap potatoes for sweet potatoes for a naturally sweeter twist.
Leftovers store well in the refrigerator for up to 4 days and freeze safely for up to 2 months, making it ideal for meal prep.
To naturally thicken the chowder, mash a few of the cooked potatoes directly in the pot before serving for a creamier consistency.