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Creamy Sausage Potato Chowder

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.