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Creamy One-Pot Potato and Smoked Sausage Chowder

Close-up of a creamy potato and sausage chowder, featuring chunks of potato and browned sausage slices, topped with fresh parsley.
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You need a bowl of truly satisfying food when the weather turns cool. This creamy potato and smoked sausage chowder brings that perfect comfort straight to your kitchen table. It is straightforward to make and delivers a hearty, filling meal.

Ingredients

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

Instructions

  1. Cook the sliced smoked sausage in a large Dutch oven or pot over medium heat until lightly browned. Remove the sausage with a slotted spoon and set it aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the olive oil to the pot if needed. 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. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 to 12 minutes, or until the potatoes are tender.
  5. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
  6. Slowly whisk the flour and milk mixture into the simmering chowder. Continue to cook, stirring constantly, until the chowder thickens, about 3 to 5 minutes.
  7. Stir in the heavy cream and the cooked sausage. If you are using corn, add it now. Heat through, but do not let the chowder boil after adding the cream.
  8. Taste and adjust seasoning if necessary. 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 fully cooked Italian sausage for a different flavor profile.
  • This recipe works well as a one pot sausage chowder; clean up is simple.

Nutrition

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