Few things beat a steaming bowl of chowder on a chilly day, and this Potato and Sausage Chowder is comfort food at its finest. It’s creamy, savory, and brimming with flavor — loaded with chunks of tender potato, smoky sausage, sweet corn, and aromatics in a velvety, seasoned broth.
This chowder is a one-pot wonder that’s simple enough for weeknights yet impressive enough to serve guests. It’s the kind of meal that warms you from the inside out and begs for a side of crusty bread or a warm biscuit to mop up every last drop.
???? Ingredients (U.S. Standard Measurements)
- 1 tablespoon olive oil or butter
- 1 pound smoked sausage (kielbasa or andouille), sliced into coins
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 large carrots, diced
- 4 cups potatoes, peeled and cubed (Yukon Gold or Russet)
- 4 cups chicken broth
- 1½ cups corn (frozen, canned, or fresh)
- 1½ cups milk or half-and-half
- ¾ cup heavy cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- 1 teaspoon dried thyme or Italian seasoning
- Optional: shredded cheddar cheese, parsley, or green onions for garnish
???????? Instructions
- Brown the sausage:
Heat oil in a large pot over medium heat. Add sliced sausage and cook until browned, about 5 minutes. Remove and set aside. - Sauté the vegetables:
In the same pot, add onion, celery, carrots, and garlic. Sauté for 4–5 minutes until softened and fragrant. - Build the chowder base:
Add the potatoes, corn, and seasonings (thyme, salt, and pepper). Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15–18 minutes, or until potatoes are fork-tender. - Thicken the chowder (optional):
In a small bowl, whisk flour with ¼ cup of milk until smooth. Stir into the pot and cook for 2 minutes to thicken slightly. - Add the dairy & sausage:
Stir in the milk, cream, and cooked sausage. Simmer for another 5–10 minutes on low heat — do not boil once the dairy is added. - Serve:
Taste and adjust seasoning. Ladle into bowls and garnish with cheddar, parsley, or green onions if desired. Serve with warm bread.
???? Nutrition Info (approximate per serving, serves 6)
- Calories: 460
- Protein: 17g
- Carbs: 32g
- Fat: 30g
- Fiber: 3g
- Sugar: 5g
- Sodium: 890mg
Nutrition may vary depending on sausage and cream type.
???? Tips and Tricks
- For a thicker chowder: Mash some of the cooked potatoes in the pot before adding cream.
- Make it spicy: Use andouille sausage or stir in red pepper flakes or hot sauce.
- Lighter version: Swap heavy cream for extra milk or use evaporated milk.
- No sausage? Try bacon, ham, or even ground turkey.
- Storage: Refrigerates well for up to 4 days. Reheat gently over low heat.
✨ My Personal Twist
For added depth, try tossing in a splash of dry white wine or a teaspoon of Dijon mustard with the broth — both bring a subtle tang that enhances the sausage and balances the creaminess.
Want to boost the nutrition? Stir in a few handfuls of spinach or kale during the last 5 minutes of cooking. It’s a great way to sneak in greens while keeping the flavor front and center.
This Potato and Sausage Chowder is everything cozy food should be: rich, rustic, and ready to feed the soul.
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