By This Potato and Sausage Chowder balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Potato and Sausage Chowder captures the essence of healthy & special diet|gluten-free while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Potato and Sausage Chowder becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tablespoon olive oil
12 ounces smoked sausage (kielbasa or andouille), sliced
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
4 cups chicken broth
1 1/2 pounds Yukon Gold or Russet potatoes, diced
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
Salt and black pepper, to taste
1/2 cup shredded cheddar cheese (optional)
For Garnish:
Chopped fresh parsley
Crumbled bacon (optional)
Shredded cheese (optional)
PREPARATION STEPS
Brown the Sausage:
Heat olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove sausage from the pot and set aside.
Cook the Vegetables:
In the same pot, add the onion, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook for 1 minute more.
Add Seasonings and Potatoes:
Stir in smoked paprika, thyme, and crushed red pepper flakes (if using). Add the chicken broth and diced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
Thicken the Chowder:
In a small bowl, whisk the heavy cream with the flour until smooth. Stir this mixture into the pot and simmer for 5 minutes, stirring frequently, until the chowder thickens.
Add Sausage Back:
Return the browned sausage to the pot and heat through. Taste and adjust seasoning with salt and black pepper as needed.
Optional Cheese Addition:
Stir in shredded cheddar cheese if desired, for an extra creamy and cheesy chowder.
Serve:
Ladle the chowder into bowls and garnish with fresh parsley, crumbled bacon, or extra cheese if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
