Potato and Sausage Chowder is a hearty, comforting soup that’s full of tender potatoes, savory sausage, and a creamy broth that feels like a warm hug on a chilly day. The chunks of potatoes bring a nice softness, while the sausage adds a satisfying, slightly spicy kick that makes every spoonful interesting and filling.
I love making this chowder when I want something that’s easy to prepare but still feels special and homemade. It’s one of those dishes that I often find myself going back to again and again because it’s so simple yet packed with flavors that really hit the spot. Plus, it’s great for using up ingredients you might already have in the fridge or pantry.
My favorite way to serve this chowder is with a slice of crusty bread or a warm biscuit to dip into the creamy broth. It’s perfect for sharing with family or friends around the table when everyone needs a little extra comfort and warmth. Whenever I make it, the whole house smells amazing, and that cozy feeling just sticks with you.
Key Ingredients & Substitutions
Sausage: The sausage gives this chowder a rich, meaty flavor and a little spice. I prefer Italian sausage for its herbs, but breakfast sausage is milder. For a lighter option, try turkey sausage or a plant-based sausage alternative.
Potatoes: Starchy potatoes like Russets work well because they soften nicely and help thicken the chowder. Yukon Golds are also a good choice for a creamier texture without falling apart. Avoid waxy potatoes to keep the perfect chowder consistency.
Heavy Cream or Half-and-Half: This adds the creamy feel to the chowder. Half-and-half makes it lighter, while heavy cream is richer. You can also use coconut milk for a dairy-free twist, which adds a subtle sweetness but still keeps the creaminess.
Herbs & Seasonings: Thyme and oregano bring a touch of earthiness that pairs well with sausage and potatoes. Fresh herbs can be swapped in for dried if you have them handy—just use three times the amount.
How Do You Get the Perfect Chowder Texture?
The secret to a great chowder is balancing tender potatoes with a creamy, slightly thick broth. Here’s how I do it:
- Cook sausage first to build flavor. Browning it well adds depth.
- Sauté onions and garlic in the same pot — this captures every bit of flavor.
- Simmer potatoes just until tender. Overcooking makes them mushy, undercooking leaves them too firm.
- Add cream last and gently warm—don’t boil after adding cream to avoid curdling.
- If you want thicker chowder, mash a few potatoes against the pot edges before adding cream. This releases starch and naturally thickens the soup.
Equipment You’ll Need
- Large Soup Pot – I like using a deep pot so I can simmer everything evenly and avoid spills.
- Slotted Spoon – makes removing cooked sausage easy without breaking apart other ingredients.
- High-Quality Chef’s Knife – helps chop onions, garlic, and potatoes quickly and safely.
- Cutting Board – keeps your workspace tidy while prepping all ingredients.
- Measuring Cups & Spoons – ensures you add just the right amount of broth, cream, and spices.
Flavor Variations & Add-Ins
- Use smoked sausage instead of regular for an extra smoky flavor that pairs nicely with potatoes.
- Add chopped celery or carrots along with onions for more veggies and a little sweetness.
- Stir in shredded cheese, like cheddar or Monterey Jack, just before serving for extra creaminess.
- Spice it up with a pinch of cayenne pepper or hot sauce if you like some heat.
How to Make Potato and Sausage Chowder
Ingredients You’ll Need:
Sausage and Veggies:
- 1 lb (450g) sausage (Italian or breakfast), casing removed
- 4 cups (600g) potatoes, peeled and diced into ½-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (150g) diced tomatoes (optional)
Liquids and Seasonings:
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed
This chowder takes about 10 minutes to prepare and around 25 minutes to cook. You’ll spend some time browning the sausage and simmering the potatoes until tender, making it a cozy meal that comes together in about 35 minutes total.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil or butter in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until nicely browned and cooked through (about 5-7 minutes). Once done, remove the sausage with a slotted spoon and set it aside.
2. Sauté Onions and Garlic:
In the same pot, add the chopped onion. Cook until it’s soft and translucent, about 3-5 minutes. Stir in the minced garlic and cook for an extra minute until fragrant.
3. Add Potatoes, Sausage, and Tomatoes:
Return the cooked sausage to the pot along with the diced potatoes and (if using) diced tomatoes. Stir everything to combine evenly.
4. Simmer with Broth and Seasonings:
Pour in the chicken broth, then add thyme, oregano, salt, and pepper. Bring to a boil, then lower the heat and let it simmer uncovered. Cook until potatoes are tender—around 15-20 minutes.
5. Finish with Cream:
Stir in the heavy cream or half-and-half. Let the chowder heat through for another 5 minutes, but don’t let it boil after adding cream. Taste and adjust the salt and pepper if needed.
6. Serve and Garnish:
Ladle the warm chowder into bowls and sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Enjoy with crusty bread or a warm biscuit for a perfect, comforting meal!
Can I Use Frozen Sausage for This Chowder?
Yes, you can use frozen sausage, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess moisture from making the chowder watery.
Can I Make Potato and Sausage Chowder Ahead of Time?
Absolutely! Prepare the chowder up to the step before adding the cream, then cool and refrigerate it for up to 2 days. When ready to eat, gently reheat on the stove and stir in the cream at the end to keep it creamy and fresh.
What Can I Use Instead of Heavy Cream?
You can substitute half-and-half for a lighter chowder or use full-fat coconut milk for a dairy-free option. Keep in mind that coconut milk will add a subtle sweetness to the flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to warm evenly and prevent curdling.