Creamy Sausage and Potato Chowder Recipe 5-Minute Prep

Imagine this: a cold winter evening, the aroma of smoky sausage and tender potatoes filling your kitchen, and the promise of a warm, creamy bowl of chowder to comfort your soul. That’s exactly what this Creamy Sausage and Potato Chowder delivers. The first time I made it was during a stormy night, and let me tell you—it was the kind of meal that made me feel cozy inside and out. My family couldn’t stop asking for seconds, and I knew this recipe was destined to become a household favorite. It’s hearty, satisfying, and ridiculously easy to make, even on the busiest of days.

This chowder has all the makings of the ultimate comfort food. You’ve got smoky sausage, creamy potatoes, and a rich, flavorful broth that brings it all together. I can’t tell you how many times I’ve whipped this up for unexpected guests, potlucks, or just a quick weeknight dinner—all with rave reviews! It’s simple enough to make in under an hour but feels fancy enough to serve at a dinner party. Honestly, it’s pure magic in a bowl.

So, whether you’re looking for a warm hug in food form or just a way to use up those potatoes in your pantry, this is the recipe you’ll want to bookmark. Trust me, you’re going to love it!

Why You’ll Love This Recipe

• 5-Minute Prep: Perfect for busy weeknights—chop, sauté, and simmer, and you’re good to go!
• Simple Ingredients: Everything you need is likely already in your kitchen or easy to find at your local grocery store.
• Ultimate Comfort Food: Creamy, hearty, and rich, this chowder feels like a warm hug on a chilly day.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves it! It’s always a hit at potlucks and family gatherings.
• Customizable: You can easily adapt this recipe for dietary preferences or seasonal ingredients.

What sets this chowder apart is the balance of flavors and textures—perfectly cooked sausage, tender potatoes, and a velvety broth that’s infused with garlic, onion, and herbs. Every bite is like a little celebration of comfort food at its finest. Plus, this recipe is foolproof. You don’t need fancy techniques or equipment to make it, just a little love and some basic kitchen staples.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a chowder that’s bursting with flavor. Here’s what you’ll need:

• Smoked sausage: Sliced into bite-sized rounds (adds a smoky, savory flavor).
• Potatoes: About 4 medium-sized, peeled and diced (Yukon Gold or Russet work best).
• Onion: 1 medium, diced (adds sweetness and depth).
• Garlic: 2 cloves, minced (you can’t go wrong with garlic for that delicious aroma).
• Chicken broth: 4 cups (low sodium is ideal, or use homemade stock for extra flavor).
• Heavy cream: 1 cup (for that luscious creaminess).
• Butter: 2 tablespoons (adds richness).
• All-purpose flour: 2 tablespoons (to thicken the chowder).
• Seasonings: Salt, pepper, and paprika to taste (paprika adds a smoky kick).
• Fresh parsley: Chopped, for garnish (optional, but adds freshness).

If you’re missing an ingredient, don’t worry. You can substitute the sausage with bacon or ham, use milk instead of cream for a lighter version, or swap out potatoes for sweet potatoes or even cauliflower for a lower-carb option.

Equipment Needed

Here’s the essential equipment you’ll need to whip up this Creamy Sausage and Potato Chowder:

• Large pot or Dutch oven: Perfect for cooking the chowder evenly.
• Cutting board: For chopping your veggies and sausage.
• Sharp knife: A good knife makes prep quicker and easier.
• Wooden spoon: For stirring (and taste-testing).
• Ladle: To serve the chowder with ease.

If you don’t have a Dutch oven, a heavy-bottomed pot will work just fine. And if you’re looking for budget-friendly options, check out secondhand stores for affordable kitchen tools that last.

Preparation Method

1. Prep your ingredients: Dice the potatoes, onion, and sausage. Mince the garlic. Measure out the chicken broth, cream, and seasonings.
2. Sauté the sausage: Heat a large pot or Dutch oven over medium heat. Add the sliced sausage and cook for 5-7 minutes until browned. Remove and set aside.
3. Sauté the aromatics: Add the butter to the pot and melt it over medium heat. Toss in the diced onions and garlic. Cook until soft and fragrant, about 3-4 minutes.
4. Create the roux: Sprinkle the flour over the onions and garlic, stirring constantly. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Add the broth: Slowly pour the chicken broth into the pot while stirring to combine, making sure there are no lumps.
6. Add potatoes: Stir in the diced potatoes. Cover and let them simmer for 15-20 minutes until tender.
7. Blend (optional): For a creamier texture, use an immersion blender to gently blend part of the chowder, leaving some chunks intact for texture.
8. Add sausage and cream: Return the cooked sausage to the pot. Stir in the heavy cream and heat through for 5-7 minutes.
9. Season: Taste and adjust the seasoning with salt, pepper, and paprika as needed.
10. Garnish and serve: Ladle the chowder into bowls, sprinkle with fresh parsley, and serve warm.

This chowder comes together quickly, but don’t rush the simmering step—that’s where the magic happens, letting the flavors meld beautifully.

Cooking Tips & Techniques

• Don’t skip the roux: This step is key to achieving that creamy, luxurious texture.
• Use the right potatoes: Yukon Golds are perfect for their creamy consistency, but russets work if you want a heartier texture.
• Add the cream at the end: Heating the cream gently prevents it from curdling.
• Watch your seasoning: Since sausage and broth can already be salty, taste before adding extra salt.
• Make it ahead: This chowder tastes even better the next day, so feel free to make it in advance.

If you’re in a rush, you can use pre-cooked sausage and frozen diced potatoes for a super speedy version—it still tastes amazing!

Variations & Adaptations

• Vegetarian version: Skip the sausage and use smoked paprika for a similar flavor. Add beans or mushrooms for a hearty twist.
• Gluten-free option: Use cornstarch instead of flour to thicken the soup—it works just as well!
• Spicy kick: Swap regular sausage for spicy chorizo and add crushed red pepper flakes for extra heat.
• Seasonal twist: In the summer, add fresh corn kernels for a touch of sweetness, or use butternut squash in the fall.

My favorite variation? Adding a handful of shredded cheddar cheese at the end for extra richness—it’s a game changer!

Serving & Storage Suggestions

This chowder is best served warm, right off the stove, with a sprinkle of fresh parsley and a slice of crusty bread on the side. For an extra cozy touch, pair it with a glass of white wine or a mug of hot apple cider.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until hot. If the chowder thickens in the fridge, add a splash of milk or broth when reheating to loosen it up.

You can also freeze this chowder for up to 2 months—just let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge and reheat as mentioned above.

Nutritional Information & Benefits

This Creamy Sausage and Potato Chowder is indulgent, but it also offers some great nutritional benefits:

• Potatoes: Packed with potassium and vitamin C.
• Sausage: Provides protein and iron, with a satisfying smoky flavor.
• Onions and garlic: Rich in antioxidants and immune-boosting properties.
• Chicken broth: A great source of hydration and low-calorie flavor.

If you’re watching your diet, you can lighten this recipe by swapping heavy cream for light cream or milk and using turkey sausage instead of pork.

Conclusion

This Creamy Sausage and Potato Chowder Recipe is the ultimate comfort food that checks all the boxes: quick, easy, and absolutely delicious. Whether you’re cooking for your family, hosting friends, or just treating yourself, this chowder is sure to be a hit. I love this recipe because it feels like a little slice of home in every spoonful—perfect for cozying up on a chilly night or sharing with loved ones.

Give it a try, and I guarantee you’ll be coming back for seconds. Let me know in the comments how you customized it to make it your own, and don’t forget to share this recipe with your friends—it’s too good to keep to yourself! Happy cooking!

FAQs

Can I use milk instead of heavy cream?

Yes, you can substitute milk for heavy cream for a lighter version, though the chowder may be slightly less rich.

What’s the best type of sausage for this recipe?

Smoked sausage works best for its bold, savory flavor, but you can also use kielbasa, Italian sausage, or even turkey sausage.

Can I make this chowder ahead of time?

Absolutely! This chowder tastes even better the next day. Just store it in the fridge and reheat gently before serving.

How do I prevent the cream from curdling?

Add the cream at the end and heat it gently—don’t let the chowder boil after adding the cream.

What’s the best way to thicken the chowder?

The roux made with butter and flour thickens the chowder beautifully, but you can also use cornstarch as a gluten-free alternative.

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