Description
This 5-Ingredient Ultimate Potato and Sausage Chowder is rich, creamy, and full of smoky flavor. It’s the perfect one-pot comfort food for chilly nights, busy weekdays, or family suppers.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground or sliced sausage (turkey, or chicken)
- 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
Instructions
1. In a large soup pot, heat olive oil over medium heat.
2. Add sausage and cook until browned, about 6–7 minutes. Drain excess fat if needed.
3. Stir in onion and garlic; sauté for 3–4 minutes until softened.
4. Add diced potatoes, thyme, paprika, and chicken broth. Bring to a boil.
5. Reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
6. Stir in heavy cream. Simmer 5 more minutes. Taste and season as needed.
7. Add optional cheddar or corn if desired. Garnish with parsley or chives and serve hot.
Notes
For a dairy-free version, swap cream for full-fat coconut milk.
Use spicy sausage for a bold kick or sweet potatoes for a fun twist.
Leftovers keep in the fridge for up to 4 days and freeze well for up to 2 months.
To thicken naturally, mash a few of the cooked potatoes in the pot before serving.