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Creamy One-Pot Potato and Sausage Chowder

A close-up of a creamy potato and sausage chowder in a white bowl, garnished with herbs.
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Make this hearty and comforting potato and sausage chowder. This easy, one-pot recipe delivers a rich, velvety soup perfect for chilly nights when you need a satisfying family meal.

Ingredients

Scale
  • 1 pound smoked sausage, sliced
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 3 cups peeled and diced potatoes (Yukon Gold or Russet)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup frozen corn (optional)
  • 2 tablespoons butter

Instructions

  1. In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the butter to the pot. Add the chopped onion and celery and cook until softened, about 5 minutes.
  3. Stir in the flour until combined with the vegetables. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, thyme, pepper, and salt.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  6. Stir in the milk, heavy cream, and frozen corn, if using. Heat through gently, but do not let the chowder boil after adding the dairy.
  7. Return the cooked sausage to the pot. Taste and adjust seasonings as needed. Serve hot.

Notes

  • For an extra thick potato soup with sausage texture, mash about 1 cup of the cooked potatoes against the side of the pot before adding the cream.
  • You can substitute smoked sausage with kielbasa or andouille sausage for a different flavor profile.
  • This chowder recipe is excellent for meal prep and reheats well.

Nutrition

Find it online: https://yummagnet.com/potato-and-sausage-chowder-recipe/