Potato And Sausage Chowder

This warm, hearty bowl of potato and sausage chowder will make you feel cozy and comforting on a chilly night. I love making this dish because it’s quick to throw together, filling, and packed with flavor. The savory Italian sausage paired with tender potatoes and a mix of colorful veggies creates the perfect balance of flavors. Whether I’m feeding my family or cooking for a cozy dinner, this chowder is always a hit.

Why You’ll Love Potato And Sausage Chowder

The savory Italian sausage paired with tender potatoes and a mix of colorful veggies creates the perfect balance of flavors.

Quick prep: You’ll have everything in the pot in under 10 minutes, and the rest is just simmering!

One-pot meal: No need to dirty extra dishes—this chowder comes together in one pot.

Flavor-packed: The combination of Italian sausage, potatoes, and veggies creates a comforting, savory flavor profile.

Versatile: Add a dash of spice, or swap in your favorite veggies to make it your own.

Ingredients & Substitutions

To make this potato and sausage chowder, you’ll need Italian sausage, oil, onions, celery, carrots, red bell pepper, garlic, flour, vegetable broth, potatoes, and heavy cream.

• Sausage: I love using Italian sausage for its flavor, but you can substitute it with turkey sausage or even a vegetarian sausage if you prefer.

• Vegetable broth: Chicken broth works well if that’s what you have on hand, or even a mix of both.

• Potatoes: I use little yellow potatoes for their creaminess, but you can easily swap them with russet or red potatoes.

• Heavy cream: For a lighter option, you can use half-and-half or even a non-dairy cream.

How to make the best potato and sausage chowder

In a large soup pot, add the sausage and oil. Break the sausage into pieces and cook over medium-high heat until fully browned.

Add the onion, celery, carrots, and red bell pepper. Stir and cook for 5 minutes until softened.

Add the minced garlic and cook for 30 seconds. Stir in the flour and mix well.

Pour in the vegetable broth, stir, then add the potato chunks. Bring to a boil, reduce heat, and simmer for 15 minutes.

Stir in the heavy cream, then serve. Sprinkle with fresh parsley (optional) and enjoy!

Expert Tips

Brown your sausage well: Take the time to get a good sear on the sausage—it adds tons of flavor to the base of your chowder. Don’t rush this step!

Cut your potatoes evenly: Make sure your potato chunks are roughly the same size so they cook evenly. I aim for bite-sized pieces, which cook through perfectly in 15 minutes.

Don’t overdo the flour: The flour is just to help thicken the chowder, so don’t add more than called for or you’ll end up with a gloopy texture. If you want it thicker, mash a few of the potatoes at the end.

Taste before serving: The sausage can add a lot of salt, so taste the soup before adding any extra salt and pepper. You can always season at the end!

Serving Suggestions

This chowder is delicious on its own, but if you want to add something extra, try these ideas:

• Crusty bread or biscuits: Perfect for soaking up all that creamy, flavorful broth.

• A sprinkle of cheese: Add some shredded cheddar or parmesan on top for a little extra richness.

• Fresh herbs: Chopped parsley or thyme can add a burst of fresh flavor to balance the creamy base.

• Side salad: A light, tangy salad with vinaigrette pairs perfectly to contrast the hearty chowder.