Creamy potato sausage chowder has a way of warming me from the inside out, like a cozy hug in a bowl. I remember chilly autumn evenings at my grandmother’s house, the air thick with the savory aroma of her simmering chowder. It was always the star of our family dinners, a truly comforting meal that made everyone feel cherished. This recipe captures that same magic, with tender potatoes, flavorful sausage, and a rich, velvety broth that’s simply irresistible. If you’ve ever wanted to recreate that feeling, this homemade potato sausage chowder is your ticket. Let’s get cooking!

Why You’ll Love This Creamy Potato Sausage Chowder

Incredible Flavor: It’s packed with savory sausage, tender potatoes, and a rich, creamy broth that’s pure comfort food.
Quick to Make: With a prep time of just 10 minutes, this hearty potato sausage chowder is perfect for busy weeknights.
Budget-Friendly: Uses simple, affordable ingredients that create a restaurant-quality meal without the high cost.
Family Favorite: Kids and adults alike adore this satisfying soup, making it a guaranteed hit at any meal.
Nutritious & Filling: Loaded with protein from the sausage and wholesome vegetables, it’s a truly hearty potato sausage chowder that keeps you full.
One-Pot Wonder: Minimal cleanup required – everything cooks in a single pot for maximum convenience.
Versatile: Easily adaptable with different sausage types or added veggies for a personalized touch.

Ingredients for Creamy Potato Sausage Chowder

Gathering your ingredients is the first step to this delicious sausage and potato chowder. Here’s what you’ll need to make this hearty meal:

1 tbsp olive oil – for sautéing the aromatics
400 g sausage – any flavor you love, like Italian or breakfast sausage. Remove casings if using links.
1 onion, chopped – about 1 cup, provides a sweet base
2 stalks celery, sliced – adds a subtle crunch and herbaceous note
2 carrots, sliced – for a touch of sweetness and color
2 cloves garlic, minced – essential for depth of flavor
½ tsp dried thyme – complements the savory sausage beautifully
3 tbsp all-purpose flour – acts as a thickener for our chowder
1 litre (4 cups) chicken or vegetable stock – the liquid base for our soup
2 bay leaves – adds an aromatic complexity
100 g (½ cup) wild rice (optional) – for added texture and earthiness
3 medium potatoes, peeled and cut into chunks – about 1.5 lbs, the heart of this potato sausage chowder
375 ml (1½ cups) single/light cream or half-and-half – this makes it wonderfully creamy!
Salt and pepper, to taste – to enhance all the flavors
Fresh parsley, chopped (for garnish) – for a pop of freshness and color

Ingredients for creamy potato sausage chowder laid out on a counter

How to Make Creamy Potato Sausage Chowder

Creating this comforting bowl of potato sausage soup is simpler than you might think. Follow these steps for an easy potato sausage chowder that will become a family favorite.

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Heat the 1 tbsp olive oil in a large soup pot or Dutch oven over medium heat. Add the 400 g sausage, breaking it up with a spoon. Cook until it’s nicely browned and smells wonderfully savory. Use a slotted spoon to remove the cooked sausage and set it aside, leaving the flavorful drippings in the pot.
Step 3: Add the 1 chopped onion, 2 sliced celery stalks, and 2 sliced carrots to the pot. Cook over low heat, stirring occasionally, for about 10 minutes until the vegetables have softened and the kitchen smells sweet and aromatic.
Step 4: Stir in the 2 minced cloves garlic and ½ tsp dried thyme. Cook for just 30 seconds until fragrant – be careful not to burn the garlic.
Step 5: Sprinkle the 3 tbsp all-purpose flour over the softened vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste and create a thick paste, known as a roux. This is key to a wonderfully thick potato sausage chowder.
Step 6: Slowly pour in about ½ cup of the 1 litre (4 cups) chicken or vegetable stock, stirring constantly to incorporate it smoothly into the roux. Once you have a thick, lump-free base, gradually add the remaining stock.
Step 7: Add the 2 bay leaves and the 100 g (½ cup) wild rice (if using) to the pot. Bring the mixture to a gentle simmer, then reduce the heat, cover, and let it cook for 30 minutes. The aroma should be building beautifully by now.
Step 8: Add the 3 medium potato chunks to the simmering liquid. Continue to simmer, covered, for another 15 minutes, or until the potatoes are fork-tender and the rice (if used) is cooked through. This is where the heart of our easy potato sausage chowder really comes together.
Step 9: Gently stir in the 375 ml (1½ cups) single/light cream or half-and-half. Heat the chowder through for a few more minutes, but be careful not to let it boil, as this can cause the cream to separate.
Step 10: Stir the reserved cooked sausage back into the chowder. Season generously with salt and pepper to taste, ensuring all the flavors pop. Remove the bay leaves before serving.
Step 11: Ladle the hot, creamy potato sausage chowder into bowls. Garnish with fresh chopped parsley for a burst of color and freshness. Enjoy this delightful homemade potato sausage chowder!

Pro Tips for the Best Creamy Potato Sausage Chowder

Want to elevate your chowder game? These simple tricks will ensure your potato sausage chowder is absolutely perfect every time.

Sausage Selection Matters: Don’t be afraid to experiment with different types of sausage! A spicy Italian sausage or a smoky kielbasa can add a whole new dimension to your creamy potato sausage chowder.
Don’t Overcook the Potatoes: Keep an eye on your potatoes as they simmer. You want them tender, not mushy, so they hold their shape in the thick chowder.
Roux is Your Friend: Properly cooking the flour and vegetable mixture (the roux) is crucial for a thick, velvety texture, rather than a thin, watery soup.
Taste and Adjust: Always taste your chowder before serving and adjust salt and pepper as needed. This final seasoning step makes all the difference in flavor.

What’s the secret to perfect potato sausage chowder?

The absolute key to the best creamy potato sausage chowder is building layers of flavor from the start. Browning the sausage well, softening the vegetables without burning them, and properly cooking the flour to make a roux are non-negotiable steps for a rich, satisfying soup. For more tips on building flavor in soups, check out this guide to building flavor in soups.

Can I make potato sausage chowder ahead of time?

Yes, you absolutely can! This chowder actually tastes even better the next day as the flavors meld. Prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days before reheating. For other make-ahead meal ideas, consider these last recipes.

How do I avoid common mistakes with creamy potato sausage chowder?

A common pitfall is boiling the cream, which can cause it to curdle. Always heat it through gently without letting it reach a rolling boil. Also, ensure your potatoes are cooked until just tender, not overdone, to maintain their texture.

Best Ways to Serve Creamy Potato Sausage Chowder

This hearty bowl of creamy potato sausage chowder is a meal in itself, but a few simple additions can make it even more special. For a complete and satisfying meal, consider serving it with some crusty bread for dipping into that delicious broth. A simple side salad with a light vinaigrette also offers a nice contrast to the richness of this creamy potato based soup with sausage. For an extra touch of comfort, a few oyster crackers sprinkled on top add a delightful crunch.

Nutrition Facts for Creamy Potato Sausage Chowder

This hearty potato sausage chowder is loaded with flavor and satisfying ingredients. Here’s a look at the estimated nutrition per serving (based on 6 servings):

Calories: 450-550
Fat: 25-35g
Saturated Fat: 10-15g
Protein: 20-25g
Carbohydrates: 30-40g
Fiber: 3-5g
Sugar: 5-8g
Sodium: 800-1000mg

Nutritional values are estimates and may vary based on the specific sausage and cream used in this creamy potato based soup with sausage.

How to Store and Reheat Creamy Potato Sausage Chowder

Properly storing and reheating this delicious chowder will ensure you can enjoy every last drop. First, let the chowder cool down to room temperature for about an hour. This is important to prevent bacteria growth. Once cooled, transfer your creamy potato sausage chowder into airtight containers. For the best quality, aim to consume it within 3 to 4 days when stored in the refrigerator. While freezing is not ideal for this particular chowder due to the potatoes potentially becoming grainy, you can try freezing portions of a potato sausage chowder without cream variation for up to 3 months. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally, until it’s heated through. Avoid boiling, especially if you used cream, to maintain that smooth, velvety texture.

Frequently Asked Questions About Creamy Potato Sausage Chowder

What is potato sausage chowder?

Potato sausage chowder is a hearty, thick soup that combines savory sausage with tender chunks of potato in a rich, creamy broth. It’s a comforting and filling meal, perfect for cooler weather. Think of it as a more substantial and flavorful cousin to potato soup, with the added depth from the sausage.

Can I use different types of sausage?

Absolutely! That’s one of the best things about this hearty potato sausage chowder. While Italian or breakfast sausage are common choices, feel free to experiment. A smoky kielbasa, spicy chorizo, or even a mild bratwurst can add unique flavors. Just make sure to remove casings if using links and brown it well for maximum taste.

What can I serve with potato sausage chowder?

This chowder is quite a meal on its own, but it pairs wonderfully with simple sides. Crusty bread for dipping is a must for mopping up that delicious broth! A light, crisp green salad with a tangy vinaigrette offers a refreshing contrast to the richness. For a casual meal, some oyster crackers or even a few potato chips crumbled on top add a fun texture.

Can I make this chowder dairy-free or gluten-free?

Yes, you can adapt this easy potato sausage chowder to fit dietary needs. For a dairy-free version, simply substitute the cream with an equal amount of unsweetened oat cream, soy cream, or cashew cream. For gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry (mix 2 tbsp cornstarch with 4 tbsp cold water before adding to the simmering soup). This ensures everyone can enjoy a delicious bowl! For more gluten-free options, explore these carnivore diet recipes.

Variations of Creamy Potato Sausage Chowder You Can Try

Looking to switch things up or cater to specific dietary needs? This versatile chowder is the perfect base for all sorts of delicious adaptations. Here are a few ways to make your own unique version of an easy creamy sausage chowder.

Spicy Sausage & Corn Kick: Swap out half the sausage for a spicy chorizo or andouille sausage. For extra flavor and texture, stir in about 1 cup of frozen corn kernels along with the potatoes. This adds a delightful sweetness and a hint of heat.
Smoky Kielbasa & Dill: Use smoked kielbasa instead of regular sausage for a deep, smoky flavor that pairs wonderfully with potatoes. Stir in a tablespoon of fresh chopped dill at the very end, just before serving, for a bright, herbaceous finish.
Vegetarian Version: For a meat-free option, omit the sausage and sauté some extra mushrooms and onions instead. Use vegetable stock and a plant-based cream (like oat or cashew cream) to keep it creamy and satisfying.
Slow Cooker Shortcut: To make an even easier creamy sausage chowder, brown the sausage and sauté the vegetables first. Then, combine everything except the cream in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking. For more slow cooker ideas, check out this honey lime chicken crockpot recipe.