This Potato Sausage Chowder is the kind of stick-to-your-ribs comfort food that dreams are made of. Think tender potatoes, juicy sausage, and a creamy broth so good you'll want to lick the bowl clean!
If creamy potato soups are your thing, this Outback Steakhouse potato soup copycat is another one you'll want to try!
This hearty potato sausage chowder is precisely what you need for a cozy family dinner on a chilly evening.
It's absolutely packed with flavor thanks to the browned sausage, aromatic vegetables, and creamy broth. Plus, it's incredibly satisfying - the kind of dish that leaves everyone feeling warm and content.
It's also super easy to make with everyday ingredients you probably already have on hand - just perfect for a weeknight dinner when you're short on time but still want to impress your family with a home-cooked meal.
Why you'll love this potato sausage chowder
- It's a crowd-pleaser that the whole family will love, even the picky eaters.
- It's surprisingly easy to make with simple ingredients, but it tastes like you've been simmering it all day.
- It actually tastes even better the next day, so that's next day's lunch sorted.
What you'll need
Olive oil - You only need a splash of olive oil to brown the sausages; you can skip this if you're using a non-stick pan.
Italian sausage - I prefer to use Italian sausage in this potato sausage soup for its flavor, but any type will work. Use your favorite type - both mild and spicy sausage are great ideas.
I always remove the casings from the Italian sausage before cooking, so it crumbles and browns evenly.
Onion, carrot and celery - A mix of onion, carrot, and celery creates an excellent flavor base for the chowder.
Garlic - For the best flavor, I mince the garlic cloves myself instead of using pre-minced; it makes a big difference.
Dried thyme - A little dried thyme adds a subtle earthiness to the chowder.
Red chili flakes - If you like a bit of heat, throw in some red chili flakes, but go easy if you're sensitive to spice.
Flour - Flour is essential to thicken the chowder, so don't skip it.
Chicken broth - I always use chicken broth for a richer flavor, but vegetable broth works too.
Potatoes - Use a floury potato variety like Maris Piper or King Edward. These potatoes will break down slightly during cooking, helping to thicken the broth naturally.
Heavy cream - A splash of heavy cream at the end makes the chowder extra luxurious.
Pro tip
Brown the sausage and vegetables in a combination of butter and olive oil for an even richer flavor!
How to make potato sausage chowder
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Start by browning the sausage, breaking it up as it cooks, then set it aside.
Next, sauté the vegetables until softened, then add the garlic and spices for extra flavor.
Make a roux with the flour. Add the sausage back in along with some broth, stirring until smooth.
Finally, add the potatoes and simmer until tender. Finish by stirring in the cream and seasoning to taste.
Substitutions and variations
- Chowders are typically made with seafood, so you can replace the sausage with smoked haddock or salmon. Flake the fish into the chowder towards the end of cooking.
- If you want to make your potato sausage chowder, add a chopped scotch bonnet pepper or a teaspoon of cayenne pepper.
- Top each serving with a generous sprinkle of grated mature cheddar cheese for a cheesy finish.
Helpful tips
- For a thicker chowder mash some of the potatoes against the side of the pot.
- Make the chowder dairy-free by substituting the heavy cream with coconut milk or a plant-based cream.
- If you'd like a thicker broth, allow the chowder to simmer uncovered for an additional 10-15 minutes.
What to serve with potato and sausage chowder
- Crusty bread - A classic choice, crusty bread like a baguette or sourdough is perfect for dipping and sopping up every last bit of the delicious broth.
- Biscuits - Warm, fluffy biscuits pair perfectly with the creamy chowder.
- Buttery rolls - Soft, warm rolls are another excellent choice for dipping into the creamy broth.
Leftovers and storage
- Store: Let the chowder cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- Reheat: Gently reheat the chowder in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of milk or broth if it seems too thick.
- Freeze: For longer storage, freeze the cooled chowder in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator and reheat as instructed above.
If you've tried this potato sausage chowder recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Potato Sausage Chowder
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage removed from casings
- 1 medium onion diced
- 1 medium carrot diced
- 2-3 celery stalks diced
- 2 large garlic cloves finely chopped
- ½ teaspoon dried thyme
- ¼ teaspoon red chili flakes
- 2 tablespoons all purpose flour
- 3 cups chicken broth
- 2 bay leaves
- 1 lb potatoes peeled and cubed
- 1 ½ cup heavy cream
- A handful fresh parsley roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage and break it up with a spoon as it cooks. Cook until browned, then remove from the pot with a slotted spoon and set aside.1 tablespoon olive oil1 lb Italian sausage
- Add the onion, carrot, and celery to the same pot. Cook for 5 minutes until softened. Stir in the garlic, thyme, and red chili flakes. Cook for another minute until fragrant.1 medium onion1 medium carrot2-3 celery stalks2 large garlic cloves½ teaspoon dried thyme¼ teaspoon red chili flakes
- Stir in the flour and cook for 1-2 minutes, stirring often.2 tablespoons all purpose flour
- Next, add the cooked sausage back to the pot together with 1 cup of chicken broth. Stir well to combine until creamy and smooth, then add the rest of the chicken broth, bay leaves and potatoes.3 cups chicken broth2 bay leaves1 lb potatoes
- Bring to a boil, then lower the heat and simmer for 15 minutes or until the potatoes are fork-tender.
- Stir in the cream and simmer for another minute until heated through. Season with salt and freshly black pepper to taste and serve hot, garnished with fresh parsley if you like.1 ½ cup heavy creamA handful fresh parsleySalt and freshly ground black pepper to taste
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