Potato Sausage Chowder: A Hearty & Delicious Recipe

Potato Sausage Chowder: Just the name conjures up images of cozy evenings, crackling fireplaces, and the comforting aroma of a hearty, soul-warming meal, doesn’t it? This isn’t just any soup; it’s a culinary hug in a bowl, a dish steeped in history and loved for its incredible flavor and satisfying texture.

Chowders, in general, have a rich history, originating as a simple, thick stew made by fishermen, often on board their boats. The word “chowder” itself is believed to come from the French word “chaudière,” meaning a large cauldron. Over time, regional variations emerged, each boasting its own unique ingredients and character. Our Potato Sausage Chowder is a delightful twist on the classic, combining the creamy richness of potatoes with the savory depth of sausage, creating a symphony of flavors that dance on your palate.

What makes this particular chowder so irresistible? It’s the perfect balance of creamy and chunky, the subtle sweetness of the potatoes complementing the smoky, spiced sausage. It’s also incredibly versatile and convenient. Whether you’re looking for a quick weeknight dinner or a comforting dish to serve to guests, this Potato Sausage Chowder is sure to be a crowd-pleaser. Plus, it’s a fantastic way to use up leftover potatoes and sausage, making it both delicious and economical. So, grab your favorite pot, and let’s get cooking!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 pound smoked sausage, such as kielbasa or andouille, sliced into 1/4-inch thick rounds
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Shredded cheddar cheese, for garnish (optional)
• Crispy bacon crumbles, for garnish (optional)

Sautéing the Sausage and Aromatics

Okay, let’s get started! First, grab a large pot or Dutch oven. This is crucial because we’re going to build layers of flavor right in this one pot. Place it over medium heat and add the olive oil. Let the oil heat up for a minute or two until it shimmers.

1. Brown the Sausage: Add the sliced sausage to the pot and cook, stirring occasionally, until it’s nicely browned on both sides. This usually takes about 5-7 minutes. Browning the sausage is important because it releases all those delicious smoky flavors that will infuse the entire chowder. Don’t rush this step! Once browned, remove the sausage from the pot and set it aside. We’ll add it back in later.
2. Sauté the Onion: Add the chopped onion to the pot and cook, stirring occasionally, until it’s softened and translucent. This should take around 5-7 minutes. Make sure to scrape up any browned bits from the bottom of the pot – those are packed with flavor!
3. Add the Garlic: Add the minced garlic to the pot and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic sizzling in the pot is one of my favorite kitchen smells!

Building the Chowder Base

Now that we’ve got our aromatics going, it’s time to build the foundation of our chowder. This is where the magic really starts to happen!

1. Add Broth and Water: Pour in the chicken broth and water. Stir to combine everything.
2. Add Potatoes and Spices: Add the cubed potatoes, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Stir well to ensure the spices are evenly distributed.
3. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork. The simmering process allows the potatoes to release their starch, which will help thicken the chowder naturally.

Creating the Creamy Texture

This is where we transform our simple potato soup into a rich and creamy chowder. The key is to create a smooth and velvety texture without making it too heavy.

1. Mash Some Potatoes (Optional): For an even creamier texture, you can mash about 1 cup of the cooked potatoes against the side of the pot with a spoon or potato masher. This is optional, but I find it adds a wonderful thickness to the chowder.
2. Make a Slurry: In a small bowl, whisk together the heavy cream, milk, and all-purpose flour until smooth. This slurry will help thicken the chowder without creating lumps.
3. Add the Slurry: Slowly pour the cream mixture into the pot, stirring constantly to prevent lumps from forming.
4. Return the Sausage: Add the browned sausage back to the pot.
5. Simmer Again: Increase the heat to medium and simmer for another 5-7 minutes, or until the chowder has thickened to your desired consistency. Be sure to stir frequently to prevent sticking.

Seasoning and Serving

Almost there! The final step is to season the chowder to perfection and get ready to serve it up. This is where you can really customize the flavor to your liking.

1. Season to Taste: Season the chowder with salt and freshly ground black pepper to taste. Start with a small amount of salt and pepper, and then add more as needed. Remember, you can always add more, but you can’t take it away!
2. Adjust Consistency (If Needed): If the chowder is too thick, you can add a little more milk or chicken broth to thin it out. If it’s too thin, you can simmer it for a few more minutes to allow it to thicken further.
3. Serve: Ladle the chowder into bowls and garnish with fresh parsley, shredded cheddar cheese, and crispy bacon crumbles, if desired. These garnishes not only add flavor but also make the chowder look even more appealing.

Tips and Variations:

• Spice it up: For a spicier chowder, add more red pepper flakes or a pinch of cayenne pepper.
• Add vegetables: Feel free to add other vegetables to the chowder, such as carrots, celery, or corn.
• Use different sausage: You can use any type of smoked sausage you like, such as chorizo or Italian sausage.
• Make it vegetarian: Omit the sausage and use vegetable broth instead of chicken broth for a vegetarian version. You can also add some smoked paprika to give it a smoky flavor.
• Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Brown the sausage and sauté the onion and garlic as directed. Then, add all the ingredients (except the cream mixture) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream mixture during the last 30 minutes of cooking.
• Freezing Instructions: Allow the chowder to cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers, as the chowder will expand when frozen. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Enjoy!

And there you have it – a delicious and comforting potato sausage chowder that’s perfect for a chilly day. I hope you enjoy making and eating this recipe as much as I do! Don’t be afraid to experiment with different variations to make it your own. Happy cooking!

Conclusion:

This Potato Sausage Chowder isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting symphony of flavors that will leave you feeling satisfied and wanting more. The creamy broth, the hearty potatoes, the savory sausage – it all comes together in perfect harmony to create a truly unforgettable culinary experience. I truly believe this is a must-try recipe for anyone looking for a delicious and easy meal.

But what makes this chowder so special? It’s the simplicity, really. We’re using readily available ingredients, and the cooking process is straightforward, making it perfect for a weeknight dinner or a cozy weekend lunch. Plus, it’s incredibly versatile!

Looking for serving suggestions? A crusty loaf of bread is an absolute must for soaking up every last drop of that delicious broth. A sprinkle of fresh parsley or chives adds a pop of color and freshness. And for a bit of heat, a dash of hot sauce or a pinch of red pepper flakes will do the trick.

Now, let’s talk variations. Feel free to experiment with different types of sausage. Spicy Italian sausage will add a kick, while chicken sausage offers a lighter alternative. You can also add other vegetables to the mix. Corn, carrots, or celery would all be fantastic additions. If you’re feeling adventurous, try adding a splash of white wine to the broth for a more complex flavor profile. For a vegetarian option, simply omit the sausage and add some smoked paprika to give it a smoky flavor. You could even add some white beans for extra protein.

Make it your own!

Don’t be afraid to get creative and customize this Potato Sausage Chowder to your liking. That’s the beauty of cooking – it’s all about experimenting and finding what you love.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a family favorite, and a guaranteed way to warm up on a chilly day.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t regret it. This Potato Sausage Chowder is more than just a recipe; it’s an experience. It’s a chance to create something delicious and share it with the people you love.

I’m so excited for you to try this recipe! And I’d absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? What did your family and friends say?

Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. I can’t wait to see what you create! Happy cooking! I hope this Potato Sausage Chowder becomes a staple in your home, just as it has in mine. Enjoy!