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Creamy One-Pot Potato and Sausage Chowder: A Hearty Comfort Dinner

Close-up of a creamy potato and sausage chowder topped with melted cheddar cheese and fresh parsley.
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Whip up this rich and satisfying potato and sausage chowder. This easy, one-pot recipe delivers a thick, creamy soup packed with tender potatoes and savory sausage, perfect for a cozy weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water (for slurry)
  • 1 cup shredded sharp cheddar cheese (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook until lightly browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving about 1 tablespoon of rendered fat in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth, add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  4. In a small bowl, whisk together the heavy cream and flour until smooth. This creates your thickening agent.
  5. Slowly pour the cream mixture into the simmering soup, stirring constantly to prevent lumps. Continue to cook, stirring often, until the chowder thickens slightly, about 5 minutes. Do not let it boil rapidly once the cream is added.
  6. In a separate small bowl, whisk the 1/4 cup of flour with 1/2 cup of cold water to create a smooth slurry. Stir this slurry into the chowder to achieve a thicker consistency if desired, cooking for 2 more minutes.
  7. Return the cooked sausage to the pot. Heat through for 2 minutes. Taste and adjust salt and pepper as needed.
  8. Ladle the hearty chowder into bowls. Top each serving with shredded cheddar cheese and fresh parsley, if you are using them.

Notes

  • For an extra layer of flavor, use smoked sausage or kielbasa.
  • If you prefer a smoother texture, mash about one-third of the potatoes against the side of the pot after they are tender before adding the cream.
  • This chowder tastes even better the next day as the flavors deepen.

Nutrition

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