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Potato and Sausage Chowder

Potato and Sausage Chowder
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Rich, creamy one-pot chowder with smoky sausage and tender potatoes. Perfect comfort food ready in under 45 minutes.

Ingredients

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  • 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 peeled and diced potatoes (Yukon Gold or russet)
  • 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
  • 1 cup corn kernels (optional)
  • ½ cup shredded cheddar (optional)
  • Chopped parsley or chives for garnish (optional)

Instructions

  1. Heat olive oil in a large soup pot over medium heat until shimmering.
  2. Add sausage and cook for 6 to 7 minutes, breaking up with a wooden spoon until browned and cooked through. Drain excess fat if needed, leaving about 1 tablespoon.
  3. Stir in diced onion and minced garlic. Sauté for 3 to 4 minutes until softened and fragrant.
  4. Add diced potatoes, dried thyme, smoked paprika, and chicken broth. Stir to combine and bring to a boil over medium-high heat.
  5. Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes until potatoes are fork-tender.
  6. Stir in heavy cream and simmer for 5 more minutes. Taste and season with salt and pepper as needed.
  7. If desired, stir in shredded cheddar or corn kernels. For thicker chowder, mash a few potato pieces in the pot. Garnish with fresh parsley or chives and serve hot.

Notes

  • Cut potatoes into even chunks for uniform cooking. Yukon Gold potatoes add buttery texture.
  • Use spicy Italian sausage for extra kick, or turkey sausage for lighter option.
  • For dairy-free version, substitute heavy cream with full-fat coconut milk.
  • Chowder thickens naturally as potatoes break down. Mash some pieces for extra thickness.
  • Stores in refrigerator for up to 4 days and freezes well for up to 2 months.

Nutrition

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