Print

One-Pot Creamy Potato and Smoked Sausage Chowder

A close-up of a hearty bowl of potato and sausage chowder, topped with sliced sausage and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, creamy potato and sausage chowder in one pot for a comforting, filling family dinner perfect for chilly weather. This recipe is quick and delivers deep, savory flavor.

Ingredients

Scale
  • 1 pound smoked sausage, sliced
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 pound Yukon Gold potatoes, peeled and diced (about 3 cups)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup frozen corn (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot or Dutch oven, cook the sliced smoked sausage over medium heat until lightly browned. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the olive oil to the pot. Add the chopped onion and celery. Cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the base for your velvety broth.
  5. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer.
  6. Add the diced potatoes, thyme, salt, and pepper. Return the sausage to the pot.
  7. Bring the chowder back to a simmer, then reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  8. Stir in the heavy cream and frozen corn, if using. Heat through gently for 2 to 3 minutes, but do not let it boil after adding the cream.
  9. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley.

Notes

  • For a thicker chowder, mash about 1 cup of the cooked potatoes against the side of the pot before adding the cream.
  • You can substitute smoked sausage with kielbasa or fully cooked Italian sausage.
  • This recipe works well as a make-ahead meal; cool completely, store in an airtight container, and reheat slowly on the stovetop.

Nutrition

Find it online: https://cravybite.link/potato-and-sausage-chowder-recipe/