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Why Make This Recipe

Creamy Potato Sausage Chowder is a comforting dish that warms you up on cold days. It combines the hearty flavors of sausage and potatoes with a rich, creamy base. This chowder is not only delicious but also easy to make. It’s perfect for a family dinner or a gathering with friends.

How to Make Creamy Potato Sausage Chowder

Ingredients

2 tablespoons olive oil
1 pound sausage (Italian or smoked, sliced)
1 onion, diced
2 cloves garlic, minced
4 cups potatoes, peeled and diced
3 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

In a large pot, heat the olive oil over medium heat.
Add the sausage and cook until browned. Remove and set aside.
In the same pot, add diced onion and garlic; sauté until soft.
Stir in the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Use a potato masher or blender to blend part of the soup for a chunky texture.
Stir in the heavy cream and cooked sausage.
Season with salt and pepper.
Serve hot, garnished with fresh parsley if desired.

How to Serve Creamy Potato Sausage Chowder

Serve the chowder while it’s hot. Ladle it into bowls and sprinkle some fresh parsley on top for a pop of color. You can enjoy this dish with crusty bread or crackers for a complete meal.

How to Store Creamy Potato Sausage Chowder

If you have leftovers, let the chowder cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. You can also freeze the chowder for up to three months. Just thaw it overnight in the fridge before reheating.

Tips to Make Creamy Potato Sausage Chowder

For a spicier kick, use hot Italian sausage.
You can add vegetables like carrots or corn for extra flavor and nutrition.
If you like a thicker chowder, blend more of the soup until you reach the desired consistency.

Variation

You can make a vegetarian version by using plant-based sausage and vegetable broth. Additionally, you can swap heavy cream with coconut milk for a dairy-free option.

FAQs

1. Can I use frozen potatoes for this chowder?
Yes, you can use frozen diced potatoes. Just add them directly to the pot with the broth.

2. How can I thicken the chowder?
If you want a thicker chowder, blend more of the soup or add a cornstarch slurry (cornstarch mixed with water) before serving.

3. Can I make this chowder in advance?
Yes, you can make it ahead of time. The flavors will develop even more as it sits. Just heat it up on the stove before serving.