Potato and Sausage Chowder Recipe

Introduction

Potato and Sausage Chowder is a hearty, comforting soup that brings together the best of savory flavors in a single bowl. The creamy texture of the chowder is complemented by tender potatoes, smoky sausage, and a rich broth that is perfect for chilly days. This easy-to-make dish is not only filling but also brings together a delicious blend of spices, making it an ideal meal for family gatherings, weeknight dinners, or any occasion when you need something warm and satisfying.

Whether you’re a novice cook or an experienced chef, Potato and Sausage Chowder is straightforward to prepare and perfect for warming up during the colder months. This guide will walk you through the entire process, offer tips for success, and suggest some fun variations to make this chowder your own.

Why You’ll Love Potato and Sausage Chowder

• Hearty and Filling: With chunks of potatoes, savory sausage, and a creamy base, this chowder is a meal in itself. It’s the perfect comfort food to keep you full and satisfied.
• Rich and Savory Flavor: The combination of smoky sausage, garlic, onions, and thyme creates a flavorful, robust base that pairs beautifully with the creamy broth and tender potatoes.
• Easy to Make: Despite its comforting, rich flavors, this chowder comes together with minimal effort. Using simple ingredients that you likely already have in your pantry, you’ll have a hot bowl of chowder in no time.
• Perfect for Meal Prep: This chowder is easy to make in large batches and stores well for leftovers, making it ideal for meal prepping or feeding a crowd.
• Customizable: With simple ingredients and a flexible recipe, you can easily adjust the ingredients to suit your taste. Add extra vegetables, change the type of sausage, or play around with the seasonings to create a chowder that’s uniquely yours.

Preparation and Cooking Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 15 minutes
• Cooking Time: 1 hour
• Servings: Approximately 6-8 servings
• Calories per Serving: Around 350-400 calories per serving, depending on portion sizes and specific ingredients used.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 20-25g
• Carbohydrates: 35-40g
• Protein: 15-20g
• Fiber: 3-4g
• Sugar: 3-5g

Ingredients

For the Potato and Sausage Chowder:

• 1 lb (450g) sausage (smoked sausage, kielbasa, or Italian sausage work well)
• 4 large russet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup whole milk (or heavy cream for a richer chowder)
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 bay leaf
• Salt and pepper, to taste
• Optional: 1 cup frozen corn kernels for added sweetness and texture
• Fresh parsley, for garnish (optional)

Special Equipment

While Potato and Sausage Chowder doesn’t require any specialized tools, using the right equipment can help ensure smooth cooking and better results:

1. Large Pot or Dutch Oven: A large pot or Dutch oven is essential for making this chowder. It allows ample space for sautéing ingredients and simmering the soup.
2. Ladle: A ladle is helpful for serving the chowder, especially since it has a thick, creamy consistency. A ladle makes portioning easy and clean.
3. Sharp Knife: A sharp knife is key for chopping the potatoes, sausage, onion, and garlic quickly and safely.
4. Cutting Board: A sturdy cutting board helps maintain your workspace organized and provides a safe surface for chopping ingredients.
5. Measuring Spoons and Cups: Accurate measurements of herbs, broth, and milk help ensure the chowder is well-seasoned and balanced.

Step-by-Step Instructions

1. Prepare the Ingredients

Start by prepping all your ingredients. Peel and dice the potatoes into small cubes, making sure they are roughly the same size to ensure even cooking. Dice the onion and mince the garlic. Slice the sausage into bite-sized pieces, as they’ll need to cook with the vegetables and broth to infuse the chowder with flavor.

2. Cook the Sausage

In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Once the butter is melted, add the sausage. Cook the sausage, stirring occasionally, until it’s browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set it aside.

3. Sauté the Vegetables

In the same pot, add the remaining tablespoon of butter. Once melted, add the diced onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Add the Broth and Potatoes

Add the diced potatoes to the pot, then pour in the chicken broth. Stir well to combine the ingredients. Add the dried thyme, bay leaf, salt, and pepper to taste. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Let the chowder cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

5. Blend the Soup (Optional)

For a slightly thicker chowder, you can use an immersion blender to blend part of the soup directly in the pot. Simply blend a few scoops of the potatoes and broth to create a creamy texture, but leave some chunks of potatoes for added texture. If you don’t have an immersion blender, you can use a regular blender and blend in batches.

6. Add the Sausage and Milk

Once the potatoes are tender and the broth is flavorful, return the cooked sausage to the pot. Stir in the milk (or cream if you prefer a richer soup) and let the chowder simmer for an additional 5 minutes. If you’re adding corn, now is the time to stir it in, as frozen corn will heat through quickly.

7. Final Seasoning Adjustments

Taste the chowder and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and discard. If the chowder is too thick, you can add a little more broth or milk to achieve your desired consistency.

8. Serve and Garnish

Ladle the chowder into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or crackers on the side for dipping. This chowder also pairs well with a green salad or roasted vegetables.

Tips for Perfect Potato and Sausage Chowder

• Use Starchy Potatoes: Russet potatoes work best in this recipe because they break down slightly during cooking, adding to the creamy texture of the chowder. Avoid waxy potatoes like red potatoes, as they won’t provide the same creamy consistency.
• Don’t Overcook the Potatoes: While you want the potatoes to be soft and tender, be careful not to overcook them. Overcooked potatoes may break down too much, leaving you with a mushy texture instead of chunks in your chowder.
• Customize the Sausage: Choose the type of sausage that suits your taste. Smoked sausage, kielbasa, or Italian sausage all work well, but feel free to experiment with different flavors. You can also use ground sausage if you prefer smaller pieces.
• Thicken the Chowder to Your Liking: If you prefer a thicker chowder, you can use an immersion blender to blend a portion of the soup, or add a tablespoon of flour to the onions and garlic while sautéing them to help thicken the broth.
• Make It Spicy: For a bit of heat, add some crushed red pepper flakes, hot sauce, or spicy sausage to the chowder for an extra kick.

Variations of Potato and Sausage Chowder

• Corn and Potato Sausage Chowder: Add 1-2 cups of frozen corn kernels to the chowder for a touch of sweetness and added texture. The corn complements the richness of the potatoes and sausage.
• Cheddar Potato and Sausage Chowder: Stir in 1-2 cups of shredded cheddar cheese toward the end of cooking for a cheesy twist. The cheese will melt into the broth, making it extra creamy and indulgent.
• Spicy Potato and Sausage Chowder: Add diced jalapeños or use spicy sausage to bring a little heat to the dish. You can also sprinkle in some chili powder or cayenne pepper for an extra punch.
• Vegetarian Potato Chowder: Omit the sausage and replace the chicken broth with vegetable broth for a vegetarian version. You can add more vegetables, such as carrots, celery, or leeks, to enhance the flavor.

Storage and Shelf Life

Potato and Sausage Chowder is great for leftovers and can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze the chowder. Let it cool completely before transferring it to a freezer-safe container. Frozen chowder will last 2-3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove over low heat. You may need to add a little extra broth or milk to bring it back to the desired consistency.

Side Dishes and Pairings for Potato and Sausage Chowder

• Crusty Bread or Garlic Bread: Serve with a side of warm, crusty bread or garlic bread for dipping into the chowder.
• Green Salad: A light, refreshing salad with mixed greens, cucumbers, and a tangy vinaigrette balances the richness of the chowder.
• Roasted Vegetables: Pair the chowder with roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes, for a wholesome meal.
• Cheese and Crackers: A plate of cheese and crackers is the perfect accompaniment for a cozy soup night.

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Conclusion

Potato and Sausage Chowder is a wonderfully hearty and comforting dish that’s perfect for any occasion. With its rich, savory flavors, creamy texture, and simple ingredients, this chowder will quickly become a favorite in your kitchen. Whether you’re looking for a cozy dinner or a meal that will feed a crowd, this recipe delivers on all fronts. Enjoy the delicious, satisfying flavors of this creamy chowder, and let it warm you from the inside out!