Potato and Sausage Chowder

This potato and sausage chowder transforms simple ingredients into a soul-warming meal that brings comfort with every spoonful. Unlike traditional seafood chowders, this hearty variation swaps clams for savory sausage, creating a rustic, deeply satisfying soup that's both approachable and impressive. The combination of creamy broth, tender potatoes, and flavorful sausage creates layer upon layer of texture and taste that develops as it simmers. Each mouthful delivers the perfect balance of creamy richness cut with savory meat and earthy potatoes, making it ideal for cold evenings when nothing but a steaming bowl of homemade goodness will do. What truly sets this chowder apart is its adaptability – the humble backdrop of potatoes and cream creates the perfect canvas for showcasing whatever sausage variety speaks to your taste buds today.

I discovered this chowder recipe during a particularly cold winter when I wanted the comfort of a traditional chowder but didn't have seafood on hand. After experimenting with a package of Italian sausage from the freezer, I was amazed at how the sausage's fatty richness and seasoning infused the entire pot with flavor that seafood often can't match. What surprised me most was my seafood-loving husband's reaction – he requested this version over our usual clam chowder for subsequent Sunday dinners. The combination of creamy, potato-thickened broth with savory sausage creates something that's simultaneously sophisticated and homey – the rare recipe that's perfect for both casual family dinners and serving to guests.

Essential Ingredients

• 1 pound sausage: Provides savory depth and protein-rich satisfaction
• 1½ pounds potatoes: Creates the hearty, comforting foundation
• 1 large onion: Builds the aromatic flavor base
• 2 celery stalks: Adds subtle texture and vegetable complexity
• 2 cups chicken stock: Forms the savory liquid foundation
• 1½ cups cream: Delivers luxurious richness and body

The type of sausage you choose significantly impacts the final flavor profile of this chowder. For a classic, crowd-pleasing version, a mild pork and herb sausage works beautifully. If you're feeling adventurous, try a smoked sausage like kielbasa or andouille for deep, woodsy notes that complement the creamy base. For your potatoes, a combination delivers the best texture – Russets or Maris Pipers will break down slightly, naturally thickening the chowder, while waxier varieties like Yukon Golds maintain their shape for satisfying chunks. Fresh herbs make a noticeable difference, particularly thyme, which has a natural affinity for both potatoes and sausage.

Simple Preparation

Sausage Preparation:

Begin by selecting your preferred sausage variety – whether it's a simple pork and herb, a spicy Italian, or a smoky kielbasa. If using links with casings, remove the meat from the casings by slicing lengthwise with a sharp knife and peeling back the casing. Crumble the sausage meat into bite-sized pieces, which allows it to distribute evenly throughout the chowder. Heat a large, heavy-bottomed Dutch oven or soup pot over medium heat. Add the crumbled sausage to the dry pot and cook, stirring occasionally, until the sausage is well-browned and slightly crispy around the edges, about 7-9 minutes. The goal is to develop fond (those flavorful brown bits) on the bottom of the pot, which will become the flavor foundation for your chowder. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate to drain excess fat, reserving about 2 tablespoons of the rendered fat in the pot. This rendered fat contains concentrated sausage flavor that will enhance the vegetables and overall chowder.

Vegetable Base Development:

To the reserved sausage fat, add one finely diced large onion, two finely diced celery stalks, and one diced medium carrot if desired. Season with a pinch of salt, which helps draw moisture from the vegetables and speeds their softening. Cook over medium heat until the vegetables have softened but not browned, about 5-7 minutes, stirring occasionally. This slow-cooking process develops sweetness in the vegetables and builds a flavor foundation. Add 2-3 minced garlic cloves and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic, which would introduce bitterness. Sprinkle 3 tablespoons of all-purpose flour (or cornstarch for gluten-free) over the vegetable mixture and stir continuously for about 2 minutes, cooking out the raw flour taste. This roux will thicken your chowder, giving it that characteristic creamy consistency. For enhanced flavor, add 1 teaspoon of fresh thyme leaves or ½ teaspoon dried thyme, and ¼ teaspoon of freshly ground black pepper at this stage.

Liquid Integration:

Gradually pour in 2 cups of chicken stock, stirring constantly to prevent lumps from forming in the flour mixture. Use a wooden spoon to scrape up any browned bits from the bottom of the pot – these contain concentrated flavor that will enrich your broth. Add 1½ pounds of potatoes, peeled and diced into ¾-inch cubes. For the best texture, consider using a combination of starchy potatoes (like Russets) and waxy potatoes (like Yukon Golds) – the starchy ones will partially break down to thicken the chowder while the waxy ones will maintain their shape. If using wild rice or another grain, add ½ cup at this stage as well – the rice will cook alongside the potatoes, absorbing flavorful broth. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially with a lid and cook for 15-20 minutes, or until the potatoes are just tender when pierced with a fork and the rice (if using) is cooked through. Stir occasionally to prevent sticking and ensure even cooking of the potatoes.

Creaminess Development:

Once the potatoes have reached the desired tenderness, it's time to add richness. For a traditional creamy chowder, pour in 1½ cups of heavy cream or half-and-half, stirring gently to incorporate. If you want a thicker consistency with more body, use an immersion blender to partially puree some of the potatoes – blend just enough to thicken while leaving plenty of chunks for texture. Alternatively, you can remove about 2 cups of the potato mixture, puree it in a standard blender, and return it to the pot. Return the cooked sausage to the pot, stirring gently to distribute it evenly throughout the chowder. Reduce the heat to low and allow the chowder to simmer gently for an additional 5-10 minutes to meld the flavors and allow the sausage to heat through. Avoid boiling once the cream has been added, as this can cause it to separate. Taste and adjust seasoning with additional salt and pepper as needed – the amount will depend on the saltiness of your sausage and chicken stock.

Finishing and Serving:

Just before serving, add final touches that elevate the chowder from good to exceptional. If desired, stir in 1 cup of fresh or frozen corn kernels for sweet pops of texture and color, allowing them to heat through for 2-3 minutes. Add a tablespoon of fresh chopped parsley or chives, which provides a bright color contrast and fresh flavor note against the rich background. For serving, ladle the hot chowder into warmed bowls – warming the bowls keeps the chowder at its ideal temperature longer. Garnish each serving with additional fresh herbs, a light sprinkle of smoked paprika for color and flavor, or a few grinds of black pepper. This chowder pairs beautifully with a crusty bread for dipping or a simple side salad dressed with a vinaigrette to cut through the richness. Serve immediately while piping hot for the most satisfying experience, as the contrast between the steaming chowder and each cool spoonful is part of what makes it so comforting.

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I've made countless variations of this chowder over the years, adjusting it based on what's in my refrigerator or pantry. What impresses me most is how such a simple foundation of potatoes, sausage, and cream can transform into something that tastes like it took all day to make. My most successful variation came about accidentally when I had only smoked sausage and sweet potatoes on hand – the combination of smoky meat with the slight sweetness of the potatoes created an unexpected depth of flavor that's now in regular rotation at our house. The beauty of this recipe lies in its forgiving nature; even when I've had to substitute ingredients, it consistently delivers comfort and satisfaction that makes it perfect for both everyday dinners and special occasions.

Sausage Selection Guide

Elevate your chowder by carefully selecting the perfect sausage variety to match your flavor preferences and the occasion. For family-friendly comfort, choose a mild pork sausage with herbs like sage and thyme, which provides familiar flavors that complement the creamy potato base without overwhelming it. When serving guests with adventurous palates, consider Spanish chorizo or Portuguese linguiça, whose paprika-infused profiles add vibrant color and a gentle heat that transforms the chowder into something unexpectedly sophisticated. For weeknight efficiency, fully-cooked smoked sausages like kielbasa save preparation time while adding deep, woodsy notes that make the chowder taste like it simmered all day. Those seeking healthier options might select chicken or turkey sausage varieties, which offer less fat while still providing plenty of flavor, especially those enhanced with herbs like rosemary and garlic. For a truly memorable twist, artisanal game sausages featuring venison or wild boar create a rustic, earthy chowder perfect for special winter gatherings. The beauty of this foundation recipe is its adaptability – nearly any quality sausage will create a delicious result, allowing you to customize based on availability, dietary preferences, or simply what flavor adventure you're craving today.

Texture Perfection

Achieve the ideal chowder consistency by understanding the balancing act between creaminess and chunkiness that defines great texture. For a traditionally creamy chowder with defined chunks, cook the potatoes just until fork-tender, being careful not to overcook, which can lead to mushiness and disintegration. Those preferring a thicker, more substantial base can use an immersion blender to partially purée about one-third of the chowder, leaving plenty of recognizable pieces while creating body without additional thickeners. For textural contrast that makes each spoonful interesting, consider adding components with different properties – tender-firm potato pieces, creamy base, chewy sausage bits, and perhaps the slight pop of corn kernels or the subtle crunch of lightly cooked celery. The addition of wild rice, with its distinct chewy quality and striking visual appeal, provides another dimension of texture that elevates the chowder beyond ordinary soup status. For maximum creaminess without heaviness, substitute half the cream with evaporated milk, which provides richness while reducing fat content and preventing the sometimes overpowering quality of all-cream bases. Whatever your preference, remember that chowder should be substantial enough to satisfy as a main course, with a spoon that doesn't slip through watery broth but instead captures hearty, varied elements in each bite.

Flavor Enhancements

Customize your chowder's flavor profile through thoughtful additions that complement the sausage and potato foundation. For deeper complexity, add a tablespoon of tomato paste when cooking the vegetables, which introduces umami notes that enhance meaty flavors without making the chowder noticeably tomato-flavored. Herb enthusiasts might incorporate a bouquet garni (bay leaf, thyme sprigs, and parsley stems tied together) during simmering, removing it before serving for subtle aromatic depth without visible herb pieces. For warming comfort during cold months, add half a teaspoon of smoked paprika or a quarter teaspoon of cayenne pepper when cooking the vegetables, creating a gentle heat that builds with each spoonful without overwhelming the creamy base. Those seeking brightness to balance the richness might finish the chowder with a teaspoon of fresh lemon juice and a tablespoon of chopped fresh dill just before serving, introducing vibrant notes that prevent palate fatigue from too much creaminess. Wine enthusiasts can deglaze the pot after cooking the vegetables with a quarter cup of dry white wine, allowing it to reduce before adding the stock, which imparts sophisticated acidity and complexity reminiscent of restaurant preparations. These simple additions require minimal extra effort but can transform the basic recipe into something uniquely personal and memorably delicious.

Serving Suggestions

Transform this hearty chowder from a simple soup into a complete dining experience through thoughtful accompaniments and presentation approaches. For rustic charm perfect for family dinners, serve the chowder in bread bowls made from hollowed-out sourdough rounds, which not only creates an impressive presentation but also provides edible vessels that soak up the creamy broth. Create an elevated weeknight dinner by pairing smaller portions of the chowder with a crisp green salad dressed with vinaigrette, the acidity and freshness providing perfect contrast to the rich soup. For entertaining, serve the chowder as a first course in pre-warmed cups rather than bowls, topped with a small crisp crouton, a sprinkle of finely grated aged cheese, and a tiny sprig of fresh thyme for an elegant beginning to a multi-course meal. During cold-weather gatherings, set up a chowder bar with the base soup and various toppings like crumbled bacon, different cheeses, chopped herbs, and hot sauces, allowing guests to customize their bowls. For a complete one-pot meal that needs no accompaniment, stir in two cups of finely chopped kale or spinach during the final minutes of cooking, adding color, nutrition, and texture that rounds out the chowder's nutritional profile while maintaining its comforting appeal.

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This potato and sausage chowder has become my reliable solution for those evenings when nothing but comfort food will do. What began as a practical alternative to seafood chowder has evolved into a recipe I treasure for its versatility and consistent ability to satisfy. I particularly love how it bridges the gap between everyday and special occasion cooking – humble enough for a weeknight family dinner but impressive enough for guests when made with quality ingredients and thoughtful presentation. The magical alchemy that happens when simple potatoes, savory sausage, and cream come together reminds me that sometimes the most comforting foods aren't about complex techniques or exotic ingredients, but rather about understanding how basic elements can transform into something greater than their parts.

Frequently Asked Questions

→ Can I use a different type of sausage in this chowder?

Absolutely! This recipe works well with almost any type of sausage. Italian sausage adds nice herbs and spice, kielbasa or smoked sausage brings a smoky flavor, and even breakfast sausage works well. Just adjust any additional seasonings based on how flavored your sausage already is.

→ Is there a way to make this chowder dairy-free?

Yes, you can substitute the cream with full-fat coconut milk or a plant-based cream alternative like soy or oat cream. The soup won't be quite as rich, but it will still have a nice creamy texture. You may want to add a bit more seasoning to compensate for the flavor change.

→ How long will this chowder keep in the refrigerator?

This chowder will keep well in the refrigerator for 3-4 days stored in an airtight container. In fact, many people find it tastes even better the next day as the flavors have time to meld. Reheat gently on the stovetop, adding a splash of stock or water if it's thickened too much.

→ Can I freeze this chowder?

You can freeze this chowder, but cream-based soups sometimes separate when thawed. For best results, consider freezing it before adding the cream. When ready to eat, thaw completely, heat through, and then add fresh cream. If you do freeze the completed soup, reheat it gently and whisk well to help recombine any separated ingredients.

→ What can I serve with this chowder?

This hearty chowder pairs perfectly with a crusty bread like sourdough or a baguette for dipping. A simple green salad with a light vinaigrette makes a nice contrast to the richness of the soup. For a more substantial meal, serve smaller portions of the chowder with grilled cheese sandwiches or a warm panini.