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Creamy One-Pot Potato and Sausage Chowder

Close-up of a bowl of creamy potato and sausage chowder, garnished with fresh parsley.
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Welcome! This recipe delivers a hearty, thick, and comforting potato and sausage chowder perfect for cozy fall and winter dinners. It uses simple steps to create a rich, velvety soup that your family will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 pound Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups half-and-half or heavy cream
  • 1 cup frozen corn kernels
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the base for your thick chowder.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Add the diced potatoes, thyme, salt, and pepper.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Stir in the reserved cooked sausage and the frozen corn. Cook for 5 minutes until the corn is heated through.
  7. Reduce the heat to the lowest setting. Stir in the half-and-half or heavy cream. Heat gently for 2 to 3 minutes until the chowder is hot, but do not let it boil after adding the cream.
  8. Taste and adjust seasoning if needed. Ladle the creamy sausage chowder into bowls and garnish with fresh parsley before serving.

Notes

  • For an extra layer of flavor, use a smoked andouille sausage.
  • If you prefer a thicker soup, mash about 1/4 of the potatoes against the side of the pot before adding the cream.
  • This recipe is excellent for meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

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