Ultimate Potato and Sausage Chowder – Quick, Hearty, and Delicious

The Ultimate Potato and Sausage Chowder is one of those magical dishes that brings comfort in every spoonful. With smoky sausage, tender potatoes, and a creamy broth that feels like a warm hug, this chowder is the perfect way to wind down after a long day. Whether you’re chasing deadlines or wrangling kids, this one-pot wonder saves time without cutting corners on flavor.

The best part? It only takes 35 minutes from start to finish, and it’s loaded with cozy goodness that’ll make even picky eaters happy. The next time a cold front rolls in or you just need something hearty and satisfying, grab a pot and make this Ultimate Potato and Sausage Chowder—your dinner table will thank you.

Table of Contents

What is Ultimate Potato and Sausage Chowder?

The Ultimate Potato and Sausage Chowder is a creamy, savory soup made from simple ingredients you likely already have—sausage, potatoes, onions, and cream. It’s a rich, hearty bowl of comfort that feels like it simmered all day, even though it comes together in under 40 minutes. What sets it apart is its smoky depth, thanks to paprika and thyme, which balance beautifully with the creaminess of the broth.

It’s versatile too—you can swap in turkey or chicken sausage, or even use sweet potatoes for a slightly sweet twist. Think of it as a cross between a stew and a creamy soup—thick enough to feel filling, but not too heavy. Perfect for weeknights, meal prep, or when you just want something soul-satisfying without a kitchen marathon.

Reasons to Try Ultimate Potato and Sausage Chowder

Here’s why this Ultimate Potato and Sausage Chowder deserves a permanent spot in your recipe rotation: first, it’s ridiculously simple—just five main ingredients plus a few pantry spices. Second, it’s a complete meal in one pot. No juggling side dishes or fancy techniques. And third, it’s highly customizable; want extra veggies? Add corn or spinach.

Craving something cheesier? Stir in shredded cheddar for that irresistible gooey touch. Beyond flavor, it’s budget-friendly and ideal for batch cooking. Plus, soups like this tend to taste even better the next day, as the flavors deepen overnight. For another cozy favorite, check out my Hearty Meatball Stew—another reader-loved comfort meal perfect for chilly evenings.

Ingredients Needed to Make Ultimate Potato and Sausage Chowder

• 1 tablespoon olive oil
• 1 pound ground or sliced sausage (turkey or chicken works great)
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 3 cups Yukon Gold or russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Optional Add-Ins:
• 1 cup corn kernels (fresh or frozen)
• ½ cup shredded cheddar
• Chopped parsley or chives for garnish

Instructions to Make Ultimate Potato and Sausage Chowder

Making this Ultimate Potato and Sausage Chowder step by step couldn’t be easier—it’s the kind of recipe that feels fancy but comes together with everyday ingredients and just one pot. Let’s walk through each step carefully so you can create a creamy, flavor-packed chowder that tastes like it simmered all day (even though it didn’t).

Step 1: Heat the Pot and Brown the Sausage

Start by placing a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add one tablespoon of olive oil—this helps prevent sticking and gives your sausage a beautiful golden crust. Once the oil shimmers, toss in your sausage. Whether you’re using smoky turkeyor chicken sausage, the goal here is to brown it well. Stir occasionally, but let it sit long enough to develop those deep, caramelized edges. This step adds the signature savory base of your Ultimate Potato and Sausage Chowder. Cook for about 6–7 minutes until it’s browned all over. If there’s excess grease, carefully drain it, leaving just a little for flavor.

(Pro Tip: If you love that deep smoky flavor, try using the same sausage brand you’d pick for Sheet Pan Gnocchi and Sausage. It’s one of those small swaps that makes a big difference.)

Step 2: Soften the Aromatics

Now it’s time to layer in more flavor. Add your diced onion right into the pot and cook for 2–3 minutes, letting it soak up the sausage drippings. Once the onions start turning translucent, stir in the minced garlic. The aroma at this point? Heavenly. Cook for another 1–2 minutes until fragrant—just don’t let the garlic burn. This step by step layering technique builds depth and makes your chowder taste like it’s been simmering all afternoon.

If you’re a fan of other cozy soups with aromatic bases, you might enjoy my Easy Chicken and Rice Soup—it uses a similar start for maximum flavor.

Step 3: Add the Potatoes and Seasonings

Once your kitchen smells amazing, it’s time to get those potatoes in the mix. Add the diced Yukon Gold or russet potatoes directly to the pot, followed by thyme, smoked paprika, and a pinch of salt and pepper. Stir everything together so the seasonings coat each potato cube. Pour in the chicken broth and gently scrape the bottom of the pot with your spoon to lift any browned bits—that’s pure flavor gold right there.

Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for about 15–20 minutes or until the potatoes are fork-tender. If you love creamy potato-based soups, check out my Garlic Potato Soup for another satisfying option with similar heartwarming flavors.

Step 4: Stir in the Cream

Once your potatoes are perfectly tender, reduce the heat to low and pour in the heavy cream (or half-and-half, if you prefer a lighter texture). Give it a gentle stir—your chowder will instantly start to look rich and luscious. Let it simmer for another 5 minutes so the flavors can meld beautifully. Taste and adjust your seasonings here; a bit more salt or a dash of pepper can bring everything together.

(Tip: For a dairy-free version, full-fat coconut milk works wonderfully. It adds a subtle sweetness that complements the smoky sausage.)

Step 5: Customize and Serve

Now comes the fun part—making this Ultimate Potato and Sausage Chowder step by step truly your own. If you want to sneak in extra flavor or texture, toss in a handful of corn kernels or stir in shredded cheddar for creamy, cheesy goodness. Stir well until everything is hot and melted through.

Once it’s done, ladle the chowder into bowls and sprinkle some fresh parsley or chives on top. Serve it with warm crusty bread or a side of Maple Dijon Roasted Carrots for a complete, cozy meal.

Step 6: Make It Ahead (Bonus Step!)

One of the best parts about this chowder is that it tastes even better the next day. If you plan to meal prep, let the soup cool completely before storing it in airtight containers. It keeps well in the fridge for up to four days, or you can freeze portions for up to two months. When reheating, add a splash of broth or cream to revive the silky texture.

For more soup recipes that reheat like a dream, don’t miss my Hearty Beef and Barley Soup—it’s another crowd-pleaser with the same rich, comforting appeal.

What to Serve with Ultimate Potato and Sausage Chowder

While this chowder can absolutely shine on its own, pairing it with a side makes it feel extra special. Crusty sourdough bread or a warm baguette is a classic choice for dunking into that creamy broth. For something lighter, a side of Maple Dijon Roasted Carrots adds a sweet-savory balance. If you want to keep the cozy theme going, serve it alongside a crisp green salad with a tangy vinaigrette to cut through the richness. And if you’re really leaning into comfort food vibes, try it with my Baked Smashed Potatoes with Garlic for an ultra-satisfying meal.

Key Tips for Making Ultimate Potato and Sausage Chowder

1. For extra creaminess without adding more dairy, mash a few cooked potatoes directly in the pot before serving—it thickens the chowder naturally.
2. Use spicy sausage if you like a little heat; it balances beautifully with the creamy base.
3. For a dairy-free twist, swap in full-fat coconut milk instead of cream—it gives a subtle sweetness that complements the smoky sausage perfectly.
4. Don’t rush the simmering process; those 15–20 minutes help the flavors blend together and the potatoes soften just right.
5. For meal prep lovers, this chowder stores and reheats like a dream, making it an ideal cook-once, eat-twice dish.

Storage and Reheating Tips for Ultimate Potato and Sausage Chowder

This Ultimate Potato and Sausage Chowder holds up beautifully in the fridge for up to 4 days. Store it in an airtight container and reheat it gently over medium-low heat on the stovetop, adding a splash of broth or cream to loosen the consistency. It also freezes well—let it cool completely before transferring to freezer-safe bags or containers. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat slowly, stirring occasionally to maintain its creamy texture. Avoid boiling once you’ve added the cream, as that can cause separation. For another freezer-friendly soup idea, check out my Easy Chicken and Rice Soup.

FAQs

Can I make this chowder vegetarian? Yes! Swap the sausage for plant-based sausage and use vegetable broth instead of chicken.
Can I use milk instead of cream? You can, though it won’t be as rich. Whole milk or evaporated milk works best.
How can I thicken my chowder more? Mash some of the potatoes or stir in a cornstarch slurry for a thicker consistency.
What kind of sausage works best? Smoked or spicy sausage gives the most flavor, but turkey or chicken sausage keeps it lighter.

Final Thoughts

The Ultimate Potato and Sausage Chowder is comfort food at its finest—simple, hearty, and satisfying. It’s the kind of meal that brings people together around the table, no matter how busy the week gets. Whether you’re a beginner cook or a seasoned pro, this recipe is foolproof and endlessly adaptable. Next time you’re craving a warm, creamy bowl of goodness, remember this chowder—because sometimes the simplest meals are the ones that hit the spot the hardest.

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