7-Step Creamy Sausage & Potato Chowder Recipe

There’s something about Creamy Sausage & Potato Chowder that instantly transports you to a warm kitchen on a chilly evening. The aroma of sizzling sausage, tender potatoes, and rich cream swirling together feels like the culinary equivalent of a wool blanket. In this recipe, we build deep flavor with simple pantry ingredients, layering textures and richness to create a chowder you’ll crave all season long. As you scroll through, notice the references to photos of key steps perfect for enhancing clarity and meeting modern recipe expectations.

Creamy Sausage & Potato Chowder

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 bowls
Calories: 485 per serving

Ingredients

• 1 lb (450 g) ground Italian sausage (mild or hot)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups russet potatoes, peeled & diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 2 tbsp all-purpose flour
• 1 tbsp butter
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt & pepper to taste
• Fresh chives or parsley for garnish

Step-by-Step Instructions

1. Heat olive oil in a large pot and brown the sausage until crisp around the edges (see image reference). Remove and set aside.
2. In the same pot, sauté onion and garlic in butter until fragrant, about 2–3 minutes.
3. Sprinkle flour over the onions and stir to create a light roux.
4. Add potatoes, smoked paprika, thyme, and chicken broth. Simmer until potatoes are fork-tender, 12–15 minutes.
5. Return sausage to the pot and stir in heavy cream and milk.
6. Add cheddar cheese and stir until melted, creating a velvety chowder texture.
7. Adjust seasoning with salt and pepper. Garnish with chives before serving.

Substitutions & Dietary Swaps

• Dairy-Free: Use full-fat coconut milk instead of heavy cream and a dairy-free cheese alternative.
• Gluten-Free: Replace flour with 1 tbsp cornstarch mixed with cold milk.
• Vegetarian: Swap sausage for plant-based sausage crumbles.
• Lower Calorie: Use half-and-half instead of heavy cream.

Chef’s Pro Tips

• Brown the sausage deeply to maximize flavor development.
• Dice potatoes evenly to ensure consistent cooking.
• Let the chowder rest 5 minutes before serving for best texture.
• Add cheese off heat to prevent graininess.

Make Ahead, Storage & Reheating

This chowder stores beautifully. Refrigerate in airtight containers for up to 4 days. Reheat gently over low heat to prevent curdling. For freezer storage, cool completely and freeze for up to 2 months; thaw overnight and reheat slowly.

Troubleshooting & Common Mistakes

• Chowder too thin? Add a slurry of 1 tsp cornstarch + 2 tbsp cold milk.
• Too thick? Whisk in a bit more warm broth.
• Cheese clumped? Heat was too high. Melt cheese off-heat next time.
• Potatoes undercooked? Dice smaller and simmer longer.

Flavor Pairings & Serving Suggestions

This Creamy Sausage & Potato Chowder shines with bold, cozy accompaniments. Try it with crusty breads, herb butter toast, or a crisp green salad to balance richness.

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Creamy Sausage & Potato Chowder

This rich, creamy sausage & potato chowder is loaded with browned Italian sausage, tender potatoes, and a velvety broth for the coziest bowl of comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

Chowder Base

• 1 lb ground Italian sausage mild or hot
• 1 tbsp olive oil
• 1 yellow onion diced
• 3 cloves garlic minced
• 4 cups russet potatoes peeled and diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 2 tbsp all-purpose flour
• 1 tbsp butter
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• salt to taste
• black pepper to taste

Garnish

• fresh chives or parsley finely chopped, for serving

Equipment

• Large Soup Pot
• Cutting Board
• Chef’s Knife
• Ladle

Method

 

1. Heat the olive oil in a large soup pot over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until browned and crisp around the edges. Transfer the sausage to a plate, leaving the drippings in the pot.
2. Reduce the heat to medium. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux that will thicken the chowder.
4. Stir in the diced potatoes, smoked paprika, dried thyme, and chicken broth. Scrape up any browned bits from the bottom of the pot. Bring to a simmer, then cook for 12–15 minutes, or until the potatoes are fork-tender.
5. Return the browned sausage and any accumulated juices to the pot. Pour in the heavy cream and whole milk, stirring gently to combine. Keep the mixture at a gentle simmer, not a boil.
6. Remove the pot from the heat and add the shredded cheddar cheese a handful at a time, stirring until melted and the chowder is smooth and creamy.
7. Taste and season with salt and black pepper as needed. Let the chowder rest for 5 minutes to thicken slightly, then ladle into bowls and garnish with chopped chives or parsley before serving.

Notes

For extra depth of flavor, brown the sausage deeply before removing it from the pot. The browned bits on the bottom add incredible savoriness to the chowder. If it thickens too much on standing, simply stir in a splash of warm broth or milk when reheating.

FAQs

Can I use pre-cooked sausage?

Yes, but pan-sear it briefly for better texture and flavor.

What potatoes work best?

Russets for creaminess, Yukon Golds for structure.

Can I omit the cheese?

Absolutely! the chowder will still be wonderfully creamy.

How can I make it spicy?

Use hot Italian sausage or add crushed red pepper flakes.

Can it be doubled?

Yes, just use a large stockpot and extend simmer time slightly.

Will it thicken overnight?

Yes; loosen with broth when reheating.

Can I add vegetables?

Corn, celery, spinach, or carrots all work beautifully.

Conclusion

This Creamy Sausage & Potato Chowder strikes the perfect balance between comfort and culinary finesse. Bookmark it, share it, and make it your new go-to cozy dinner. Ready to bring this into your weekly rotation? Try it tonight!