There’s something magical about a warm bowl of chowder on a chilly evening. Potato and Sausage Chowder is not just a meal; it’s a hug in a bowl. I remember my dad making a similar dish on cold winter nights, filling the house with savory aromas that made us all gather around the kitchen. This recipe is perfect for busy days when you want something hearty yet simple. With just a few ingredients and minimal prep, you can whip up a comforting dish that will impress your loved ones and warm their hearts.
Why You’ll Love This Potato and Sausage Chowder
This Potato and Sausage Chowder is a game-changer for your weeknight dinners. It’s quick to prepare, taking just about 40 minutes from start to finish. The rich, creamy texture combined with the smoky sausage creates a flavor explosion that’s hard to resist. Plus, it’s a one-pot wonder, making cleanup a breeze. Whether you’re feeding a family or just treating yourself, this chowder is sure to satisfy and warm you up from the inside out.
Ingredients for Potato and Sausage Chowder
Gathering the right ingredients is the first step to creating a delicious Potato and Sausage Chowder. Here’s what you’ll need:
Olive oil: This is your base for sautéing, adding a rich flavor to the chowder.
Onion: Diced onion brings sweetness and depth to the dish, enhancing the overall taste.
Garlic: Minced garlic adds a fragrant kick that elevates the chowder’s flavor profile.
Smoked sausage: The star of the show! It infuses the chowder with a smoky, savory essence.
Potatoes: Peeled and diced, they provide heartiness and creaminess as they cook down.
Chicken broth: This forms the soup base, adding moisture and flavor to the chowder.
Heavy cream: For that luxurious, creamy texture that makes every spoonful delightful.
Dried thyme: A sprinkle of thyme adds an earthy note that complements the other ingredients.
Paprika: This spice brings warmth and a hint of smokiness, enhancing the overall flavor.
Salt and pepper: Essential for seasoning, these will help balance the flavors.
Corn: Fresh, frozen, or canned, corn adds sweetness and a pop of color to the chowder.
Fresh parsley: Chopped parsley is perfect for garnishing, adding a fresh touch to your dish.
For those looking to mix things up, consider adding chopped bell peppers or carrots for extra veggies. If you want a lighter version, you can swap out the heavy cream for half-and-half. You’ll find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Potato and Sausage Chowder
Creating a delicious Potato and Sausage Chowder is easier than you might think. Follow these simple steps, and you’ll have a hearty meal ready in no time. Let’s dive in!
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onion. Sauté until it turns translucent, about 5 minutes. The aroma will start to fill your kitchen, making your mouth water. Add the minced garlic and cook for another minute. This step lays the flavorful foundation for your chowder.
Step 2: Brown the Sausage
Next, add the sliced smoked sausage to the pot. Cook it until it’s nicely browned, which should take about 5 to 7 minutes. This browning process enhances the sausage’s flavor, giving your chowder that smoky richness. Stir occasionally to ensure even cooking and to prevent sticking.
Step 3: Add the Potatoes and Broth
Now it’s time to bring in the star ingredients! Stir in the diced potatoes, chicken broth, dried thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to let it simmer. Cook for 15 to 20 minutes, or until the potatoes are tender. You’ll know it’s ready when a fork easily pierces through the potatoes. This is where the magic happens!
Step 4: Incorporate Corn and Cream
Once the potatoes are cooked, it’s time to add the corn and heavy cream. Stir well to combine everything. Let it cook for an additional 5 minutes until heated through. The cream will give your chowder that luscious texture, making each spoonful feel like a warm embrace.
Step 5: Final Seasoning and Serve
Before serving, taste your chowder and adjust the seasoning if needed. A little extra salt or pepper can make a big difference. Serve hot, garnished with fresh parsley for a pop of color and freshness. Enjoy your cozy Potato and Sausage Chowder, and watch as it brings smiles to the table!
Tips for Success
Prep your ingredients ahead of time to streamline the cooking process.
Use a sturdy pot to prevent sticking and ensure even cooking.
Don’t rush the browning of the sausage; it adds depth to the flavor.
Adjust the thickness of the chowder by adding more or less cream.
Feel free to experiment with spices to suit your taste.
Equipment Needed
Large pot: A heavy-bottomed pot works best for even heat distribution.
Wooden spoon: Perfect for stirring without scratching your pot.
Knife and cutting board: Essential for chopping your ingredients.
Measuring cups: Handy for precise ingredient measurements.
Serving ladle: Makes serving your chowder a breeze.
Variations of Potato and Sausage Chowder
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for a spicy twist that warms you up even more.
Vegetarian Option: Substitute the smoked sausage with plant-based sausage or mushrooms for a hearty, meatless version.
Cheesy Delight: Stir in shredded cheddar cheese just before serving for a creamy, cheesy chowder that’s irresistible.
Herb Infusion: Experiment with fresh herbs like rosemary or basil to elevate the flavor profile.
Sweet Potato Swap: Use sweet potatoes instead of regular potatoes for a slightly sweeter and more nutritious chowder.
Serving Suggestions for Potato and Sausage Chowder
Crusty Bread: Serve with a side of warm, crusty bread for dipping.
Salad: A fresh green salad adds a nice crunch and balances the richness.
Beer Pairing: Enjoy with a light lager or amber ale to complement the flavors.
Garnish: Top with extra parsley or a sprinkle of cheese for a beautiful presentation.
FAQs about Potato and Sausage Chowder
Can I make Potato and Sausage Chowder ahead of time?
Absolutely! This chowder actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge. When you’re ready to enjoy, reheat it on the stovetop, adding a splash of broth or cream if it thickens too much.
Is Potato and Sausage Chowder gluten-free?
Yes, this chowder is naturally gluten-free! Just ensure that the sausage you choose is also gluten-free, as some brands may contain gluten as a filler. Always check the label to be safe.
Can I freeze Potato and Sausage Chowder?
Yes, you can freeze it! Just let the chowder cool completely before transferring it to a freezer-safe container. It can be stored for up to three months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
What can I serve with Potato and Sausage Chowder?
This chowder pairs wonderfully with crusty bread, a fresh salad, or even some cornbread. A light lager or amber ale also complements the flavors beautifully, making for a cozy meal.
How can I make this chowder healthier?
For a lighter version, swap the heavy cream for half-and-half or even milk. You can also add more vegetables like spinach or kale for added nutrition without sacrificing flavor. Enjoy experimenting!
Final Thoughts
Cooking Potato and Sausage Chowder is more than just preparing a meal; it’s about creating memories and sharing warmth. Each spoonful is a reminder of cozy nights spent with family, laughter echoing through the kitchen. This chowder is a versatile dish that adapts to your tastes and preferences, making it a staple in any home. Whether you’re enjoying it on a quiet evening or serving it at a gathering, it brings people together. So, grab your ingredients, roll up your sleeves, and let the comforting aroma fill your home. You won’t just be making chowder; you’ll be crafting joy.
A cozy and hearty Potato and Sausage Chowder perfect for chilly days.
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound smoked sausage, sliced
4 cups potatoes, peeled and diced (about 4 medium potatoes)
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
2 cups corn (fresh, frozen, or canned)
1/4 cup fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced smoked sausage to the pot and cook until browned, about 5-7 minutes.
Stir in the diced potatoes, chicken broth, thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, add the corn and heavy cream to the pot. Stir well and cook for an additional 5 minutes until heated through.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add chopped bell peppers or carrots for extra vegetables and flavor.
