Creamy Potato and Sausage Chowder Recipe
Introduction
This Creamy Potato and Sausage Chowder is a comforting, hearty dish perfect for chilly days. With tender potatoes, smoky sausage, and a rich, creamy broth, it’s a satisfying meal that’s easy to make and sure to please the whole family.
Ingredients
- 1 lb smoked sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the drippings.
- Step 2: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Step 3: Add the diced potatoes to the pot, stirring to combine with the onions and garlic. Cook for about 5 minutes.
- Step 4: Pour in the chicken broth, ensuring the potatoes are fully submerged. Add the dried thyme and paprika, then bring the mixture to a boil.
- Step 5: Once boiling, reduce the heat to low and cover the pot. Simmer for about 15-20 minutes, or until the potatoes are tender.
- Step 6: Stir in the corn, heavy cream, and milk, mixing well to incorporate. Add the cooked sausage back into the pot. Simmer for an additional 5-10 minutes until heated through.
- Step 7: Season the chowder with salt and pepper to taste. Remove from heat and let it cool slightly before serving.
- Step 8: Serve the chowder in bowls, garnished with chopped parsley.
Tips & Variations
- For extra depth of flavor, try adding a splash of white wine when cooking the onions and garlic.
- Swap smoked sausage for kielbasa or chorizo for a different smoky taste.
- Use half-and-half instead of heavy cream and milk for a lighter chowder.
- Add diced carrots or celery along with the onions for extra vegetables and texture.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the chowder thickens too much, add a splash of milk or broth to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of sausage?
Yes, smoked sausage is recommended for its flavor, but you can substitute with kielbasa, chorizo, or even cooked bacon. Just adjust cooking times as needed.
Is it possible to make this chowder dairy-free?
Absolutely! Replace the heavy cream and milk with coconut milk or your favorite dairy-free milk alternative. Keep in mind this may alter the flavor slightly but will keep it creamy.
PrintCreamy Potato and Sausage Chowder Recipe
This creamy potato and sausage chowder is a comforting, hearty soup perfect for chilly days. Featuring tender diced potatoes, smoky sausage, sweet corn, and a rich blend of cream and milk, this chowder offers a delicious balance of flavors and textures. The addition of thyme and paprika brings warm, earthy notes, while fresh parsley adds a bright finishing touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Sausage and Vegetables
- 1 lb smoked sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh, frozen, or canned)
Liquids and Seasonings
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Brown the Sausage: In a large pot, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the flavorful drippings in the pot.
- Sauté Onions and Garlic: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning and to release their aromatic flavors.
- Cook Potatoes: Add the diced potatoes to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes to soften the edges slightly and infuse flavor.
- Add Broth and Spices: Pour in the chicken broth, making sure the potatoes are fully submerged. Stir in the dried thyme and paprika, then increase the heat to bring the mixture to a boil.
- Simmer Potatoes: Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream, Corn, and Sausage: Stir in the corn kernels, heavy cream, and milk, mixing well to incorporate all ingredients. Return the cooked sausage to the pot, then simmer uncovered for an additional 5-10 minutes until heated through and slightly thickened.
- Season and Cool: Season the chowder generously with salt and pepper to taste. Remove from heat and let it cool slightly to allow flavors to meld and to make serving easier.
- Serve Garnished: Ladle the chowder into bowls and garnish with freshly chopped parsley for a fresh, vibrant finish. Serve warm and enjoy!
Notes
- You can substitute smoked sausage with kielbasa or chorizo for different smoky flavors.
- For a thicker chowder, mash some of the potatoes before adding the cream and milk.
- Use low-fat milk and cream to reduce calories if desired, but this will alter the richness.
- Frozen corn works well if fresh or canned is not available; just thaw before adding.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop.
Keywords: potato chowder, sausage chowder, creamy soup, comfort food, smoked sausage soup
