There’s just something about a warm bowl of chowder that feels like a big hug on a chilly day, don’t you think? I discovered this delightful **Potato and Sausage Chowder** recipe a few years back during a cozy dinner party at my friend Sarah’s house. She whipped it up, and as soon as I took a bite, I was transported to a world of creamy goodness and savory sausage that was nothing short of magical!
What I love most about this chowder is how it brings together simple ingredients, transforming them into a soul-warming dish. Plus, it’s perfect for those busy weeknights when you want something satisfying without a ton of effort. You can even make it ahead and it gets better the next day! Let’s get cooking!
What’s in Potato and Sausage Chowder?
Smoked Sausage: This is the superstar of the dish! The smoky flavor it adds is a game changer. I always opt for a good-quality smoked sausage, whether it’s turkey or pork; they both work wonderfully.
Onion: A staple in many dishes, onion gives our chowder a lovely base of flavor. I prefer yellow onion for its sweetness when sautéed.
Garlic: Because you can never have too much garlic! It adds an aromatic punch that you’ll love with every spoonful.
Potatoes: I use Yukon gold or red potatoes for their creaminess and buttery texture when cooked. Trust me, it makes all the difference!
Carrots: Diced carrots not only bring a bit of sweetness but also a pop of color! Who doesn’t love a pretty dish, right?
Chicken Broth: The heart of our chowder. Low-sodium chicken broth works well here, allowing you to control the saltiness.
Heavy Cream: Ah, the creaminess factor! It makes the chowder rich and decadent. You could use half-and-half if you’re looking to lighten it up just a bit.
Milk: To balance the cream, adding milk gives it a perfect consistency.
Dried Thyme & Paprika: These two spices add depth and warmth to the chowder, making each spoonful feel like a cozy blanket on a cold day.
Salt and Pepper: These are essential for enhancing all the flavors!
Olive Oil: To sauté the sausage and veggies, a little olive oil goes a long way. I like using extra virgin for flavor.
Fresh Parsley: A sprinkle of fresh parsley on top before serving brightens up the dish and adds a lovely freshness.
Is Potato and Sausage Chowder Good for You?
This chowder is a creamy delight, but like all good things, it’s about balance. The **smoked sausage** provides a hearty dose of protein, while the **potatoes** give you some fiber. The **carrots** have a nice kick of beta-carotene, which is great for your eyes, and the **olive oil** offers healthy fats that can promote heart health. However, keep in mind that with the **heavy cream** and **milk**, it can be on the richer side, so I’d say a larger serving might be best for sharing. Modifying the recipe to include more veggies or using reduced-fat dairy could help if you’re looking to lighten things up!
Ingredients
– 1 pound smoked sausage, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 medium potatoes, diced (Yukon gold or red potatoes work well)
– 2 carrots, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup milk
– 1/2 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley, chopped (for garnish)
**Serves:** 4-6 people
How to Make Potato and Sausage Chowder?
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and sauté until browned, about 5 minutes. Remove the sausage and set aside, leaving the drippings in the pot.
2. In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Toss in the diced potatoes and carrots, stirring to combine with the onions and garlic.
4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let cook until the potatoes and carrots are tender, about 15-20 minutes.
5. When the veggies are tender, stir in the heavy cream, milk, thyme, paprika, and the browned sausage seasoned with salt and pepper to taste. Let it simmer for an additional 5-10 minutes until everything is heated through.
6. Serve hot, garnished with fresh chopped parsley.
Chowder Tips and Tricks!
– If you like your chowder on the thick side, feel free to add a slurry of cornstarch and water at the end to thicken it up!
– For a gourmet touch, consider topping with shredded cheese or crunchy croutons before diving in. Seriously, who can resist a little cheesy goodness?
– Leftovers? Store them in an airtight container in the fridge, and they’ll taste even better the next day!
I can’t wait for you to try this **Potato and Sausage Chowder**! It’s one of those recipes that brings comfort and warmth, perfect for sharing with family and friends—or just enjoying on your own with a good book! Let me know how it turns out for you! Happy Cooking!
