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To make this delicious Potato Sausage Chowder, you need the following items: - 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 pound smoked chicken sausage, sliced into rounds - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 cups high-quality chicken broth - 1 cup heavy cream - 1 cup corn kernels - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1/4 cup fresh chives or parsley, chopped for garnish This chowder is flexible! You can swap or add ingredients to suit your taste: - Use turkey or veggie sausage for a lighter dish. - Swap russet potatoes for Yukon Gold for a creamier texture. - Add diced carrots or celery for extra veggies. - Replace heavy cream with coconut milk for a dairy-free version. Choosing quality ingredients makes a big difference. Here are my top picks: - Potatoes: Look for organic russets from local farmers’ markets. - Sausage: Aidells and Applegate offer great options for smoked chicken sausage. - Broth: Swanson and Pacific Foods have rich, flavorful chicken broth. - Cream: Organic Valley has a great heavy cream that is rich and thick. Using the best ingredients enhances the flavors and makes your chowder even more comforting! {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 medium onion, finely diced. Cook the onion for about 5 minutes. Stir occasionally until the onion turns translucent and fragrant. This step creates a tasty foundation for your chowder. Next, stir in 2 cloves of minced garlic and 1 pound of sliced smoked chicken sausage. Cook for another 3 to 4 minutes. This allows the sausage to warm and get a nice brown edge. The garlic will also release its wonderful aroma, making your kitchen smell amazing. Now, add 4 large russet potatoes, diced into 1-inch cubes. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of paprika, and a generous pinch of salt and pepper. Stir well to coat everything with spices. Pour in 3 cups of chicken broth and bring the mixture to a gentle boil. When it boils, reduce the heat to low and cover the pot. Let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender. After the potatoes soften, stir in 1 cup of corn kernels and 1 cup of heavy cream. Heat through on low for another 5 minutes. Be sure to stir occasionally to avoid sticking. Taste the chowder and adjust the seasoning with more salt and pepper if needed. Finally, remove the pot from heat. Ladle the chowder into bowls and garnish with fresh chives or parsley. Enjoy your rich and comforting potato sausage chowder! When making Potato Sausage Chowder, avoid these common pitfalls: - Overcooking the potatoes. They should be tender but not mushy. - Skipping the sautéing step. This builds flavor. Cooking the onion and sausage first is key. - Using low-quality broth. Good broth makes a big difference in taste. - Not tasting before serving. Always adjust salt and pepper to your liking. To boost the flavor of your chowder, try these tips: - Add fresh herbs. Fresh thyme or parsley adds brightness. - Use smoked paprika. This gives the chowder a deeper, richer taste. - Finish with a squeeze of lemon. A little acidity brightens the dish. - Incorporate a splash of hot sauce. This gives a nice kick without overpowering. For the best texture in your chowder, follow these steps: - Use a heavy-bottomed pot. This helps heat evenly and prevents sticking. - Simmer gently. A slow simmer allows flavors to meld together. - Stir occasionally. This helps prevent sticking and ensures even cooking. - Add cream at the end. This keeps it rich and prevents separation. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh potatoes and herbs to enhance the flavor profile of your chowder. Adjust the Thickness: For a thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the cream. Flavor Depth: Consider adding a splash of white wine after sautéing the sausage for an extra layer of flavor. Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. {{image_4}} You can make this chowder vegetarian by skipping the meat. Use vegetable broth instead of chicken broth. Replace the sausage with plant-based sausage. You can also add more veggies like carrots and bell peppers for extra flavor. For a creamy texture, use coconut milk or cashew cream. These swaps keep the chowder rich and tasty. Feel free to play with sausage types. Smoked chicken sausage gives a nice flavor, but other options work well too. Try Italian sausage for a spicy kick or bratwurst for a milder taste. You can also use turkey sausage for a leaner choice. Each type of sausage adds a unique twist to the chowder. To take your chowder to the next level, add some fun extras. Fresh herbs like rosemary or basil can brighten the taste. A splash of hot sauce adds heat if you like spice. Consider mixing in diced bell peppers or mushrooms for added texture. For a smoky flavor, try using smoked paprika instead of regular paprika. These small changes can make a big impact on your chowder. To store leftover chowder, let it cool first. Once cool, pour it into an airtight container. Make sure to seal it well. Store the container in the fridge. It will last about 3 to 4 days. If you want to enjoy it later, freezing it is a great option. If you want to freeze chowder, use freezer-safe containers. Leave some space at the top for expansion. This chowder can stay good for up to 3 months. When you are ready to eat it, just thaw it in the fridge overnight. This helps keep the flavors intact. To reheat the chowder, pour it into a pot over medium heat. Stir it often to heat evenly. You can also microwave it in a bowl. Cover it loosely to prevent splatters. Heat in short bursts, stirring in between, until hot. If it seems thick, add a splash of broth or cream for a smoother texture. Yes, you can make this chowder in advance. It tastes even better the next day. After cooking, let it cool. Then store it in an airtight container in the fridge. It will keep for about 3-4 days. When you're ready to eat, just reheat it on the stove. Add a splash of cream if it seems too thick. You can use vegetable broth as a great substitute for chicken broth. This will keep the chowder lush and full of flavor. If you want a richer taste, try using beef broth. You can also use water, but add more spices to boost flavor. Homemade broth is always a nice touch, too. To thicken the chowder, you have a few options. One way is to mash some of the potatoes with a fork or potato masher. This will give the chowder a creamier texture. Another method is to add a slurry of cornstarch mixed with cold water. Stir in this mixture while the chowder simmers. It will thicken nicely. You can also add more cream for richness. This blog post provided a clear guide to making chowder. We covered the main ingredients, alternatives, and top brands for quality. You learned step-by-step instructions from preparing the base to finalizing the dish. We shared tips on avoiding common mistakes and enhancing flavor. You also found variations, storage tips, and answers to common questions. Chowder can fit anyone's taste or diet. By following this guide, you can create a perfect bowl every time. Enjoy your cooking!

Hearty Potato Sausage Chowder

A rich and comforting chowder made with potatoes, smoked sausage, and cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced into 1-inch cubes
  • 1 pound smoked chicken sausage, sliced into rounds
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups high-quality chicken broth
  • 1 cup heavy cream
  • 1 cup corn kernels
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 4 cup fresh chives or parsley, finely chopped

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and fragrant.
  • Stir in the minced garlic and sliced sausage. Continue to cook for an additional 3-4 minutes, allowing the sausage to warm through and develop a light browning on the edges.
  • Add the diced potatoes into the pot along with the dried thyme, paprika, and a generous pinch of salt and pepper. Stir well to ensure everything is evenly coated with the spices.
  • Pour in the chicken broth and raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  • After the potatoes have softened, stir in the corn and heavy cream. Allow the chowder to heat through on low heat for another 5 minutes, stirring occasionally to prevent sticking.
  • Taste the chowder and adjust the seasoning with more salt and pepper if necessary. Once satisfied, remove the pot from heat.
  • Ladle the chowder into bowls and top each serving with a sprinkle of freshly chopped chives or parsley for a burst of color and fresh flavor.

Notes

Serve with crusty bread for dipping.
Keyword chowder, potato, sausage, soup