Name: Creamy Sausage and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound sausage, sliced or crumbled.; 4 medium potatoes (2 pounds), diced.; 1 medium onion, diced.; 2 cloves garlic, minced.; 4 cups chicken or vegetable broth.; 1 cup heavy cream.; 1 cup corn.; 2 tablespoons olive oil.; Salt and pepper to taste.

A hearty soup featuring sausage, potatoes, and herbs served in a gray bowl. | recipesbyclare.com

I absolutely adore sharing this Potato and Sausage Chowder recipe with you. Every time autumn rolls around my kitchen fills with the comforting aroma of this creamy richness. I created this recipe during one particularly chilly evening and it's become my family's most requested comfort meal.

My Take on Traditional Chowder

While I love a classic seafood chowder I wanted to create something different for my inland kitchen. This version brings together two of my favorite ingredients potatoes and sausage. It's become my go to recipe for both casual family dinners and those cozy gatherings with friends.

Let's Get Cooking

Sausage: 1 pound pick your favorite I love using Italian sausage for extra flavor
Potatoes: 4 medium I always reach for Yukon Gold they get so creamy
Onion: 1 medium diced sweet yellow onions work beautifully here
Garlic: 2 cloves fresh minced garlic makes everything better
Broth: 4 cups I prefer chicken but vegetable works too
Heavy cream: 1 cup this makes it ultra luxurious
Corn: 1 cup adds such lovely sweetness
Olive oil: 2 tablespoons for getting everything started
Salt and pepper: Season as you go
Garnishes: I love fresh herbs and a sprinkle of cheese on top

Let's Make Magic

Start with the Sausage: Get your pot nice and hot add that olive oil and cook your sausage until it's beautifully brown and fragrant about 5-7 minutes.
Add Your Aromatics: Toss in those diced onions and garlic. I love watching them become soft and translucent it usually takes 3-4 minutes.
Time for Potatoes: Add your potatoes and broth let everything come to a gentle bubble then lower the heat cover and let it simmer until those potatoes are tender.
Make It Creamy: Now comes the good part pour in that cream and corn let it all come together for another 5-10 minutes. Taste and adjust your seasonings.
The Final Touch: Ladle into bowls and add your favorite toppings. I can never resist a sprinkle of fresh herbs.

A bowl of creamy soup with sausage slices and diced potatoes, garnished with fresh parsley. | recipesbyclare.com

Ways to Serve

I love serving this chowder with chunks of crusty bread for dunking. Sometimes I get fancy and hollow out sourdough bowls it makes such a beautiful presentation. A simple green salad on the side and dinner is done.

Saving Some for Later

This chowder keeps beautifully in the fridge for a few days. Just warm it gently and add a splash of cream or broth if it's thickened up too much. Want to freeze it? Just leave out the cream and add it fresh when you reheat.

Little Tips for Success

Watch those potatoes carefully you want them tender but not mushy. I always add the cream at the very end it keeps it from curdling. And don't rush the sausage browning that's where so much flavor comes from.

Make It Your Own

Some days I toss in carrots or celery whatever looks good at the market. When my dairy free friends visit I use coconut milk instead of cream it's surprisingly delicious. Feel free to play around with different spicy sausages too.

A close-up of a bowl of hearty soup featuring sausage, potatoes, and vegetables, garnished with fresh parsley. | recipesbyclare.com

Picking Your Sausage

I switch between sweet Italian sausage and smoky kielbasa depending on my mood. Sometimes I use chicken sausage to lighten things up a bit. Each one brings its own special something to the pot.

My Secret Tricks

Always choose starchy potatoes they make the broth naturally creamy. I love throwing in a bay leaf while it simmers and finishing with lots of fresh herbs. These little touches really make the chowder sing.

Getting that Perfect Thickness

Want your chowder extra thick? I sometimes mash up a few potato chunks right in the pot. Or make a quick butter and flour roux at the start. Both tricks work beautifully for that velvety texture we all love.

Make It Ahead

This is one of those soups that actually tastes better the next day. All those flavors have time to get cozy together. Just warm it up slowly and maybe thin it out with a bit of broth if needed.

A bowl of hearty sausage and potato soup garnished with fresh parsley. | recipesbyclare.com

Kid Friendly Version

My little ones gobble this up especially when I chop everything into tiny pieces. Use mild sausage if you're feeding kiddos and don't forget those cheese topped breadsticks for dipping.

Making It Look Pretty

We eat with our eyes first right? I love serving this in my favorite pottery bowls with a swirl of cream on top and fresh herbs. Sometimes I add a drizzle of good olive oil for extra richness.

Taking It Up a Notch

Sometimes I add fresh thyme or a splash of white wine while it simmers. These little extras aren't necessary but they add such lovely depth to the flavors. Cooking is all about experimenting and having fun.

Perfect for Company

This chowder has saved me so many times when having friends over. It's easy to make doubles perfectly and always gets rave reviews. Plus the aroma when guests walk in is just incredible.

A bowl of creamy sausage and potato soup garnished with parsley. | recipesbyclare.com

Pure Comfort

There's something magical about a bowl of this chowder on a cold day. The creamy broth those tender potatoes and savory sausage it's like a warm hug in a bowl. Pure comfort food at its finest.

Any Time Any Season

While I especially love this in winter it's really wonderful any time of year. Serve it as a main course or alongside other dishes. It always finds its place at the table.

Winter's Best Friend

On those days when the wind is howling and the snow is falling this chowder is exactly what you need. It warms you from the inside out and fills your kitchen with the most amazing smells.

A creamy soup with diced potatoes, sausage, and spinach is served in a dark bowl. | recipesbyclare.com

Creating Memories

Some of my favorite moments happen around a pot of this chowder. It has a way of bringing everyone to the table and sparking those wonderful long conversations that make a house feel like home.

Frequently Asked Questions

→ What type of sausage works best?: Both Italian sausage and kielbasa work well. Italian adds more spice while kielbasa provides a smoky flavor.
→ Can I make this ahead?: Yes, flavors develop overnight making it perfect for make-ahead meals. Reheat gently to prevent cream from separating.
→ How do I prevent potatoes from getting mushy?: Cut potatoes in even sized pieces and don't overcook. They should be just tender when pierced with a fork.
→ Can I freeze this chowder?: Freezing isn't recommended as cream-based soups can separate when thawed. Best enjoyed fresh or within 3 days when refrigerated.

Creamy Sausage and Potato Chowder