Smoked Sausage Potato Chowder

This sausage potato chowder is the kind of meal that feels like a warm hug on a chilly evening. It comes together easily and fills your kitchen with comforting aromas that make any weeknight feel special.

I made this one night when the weather turned cold unexpectedly and it quickly became a favorite in our house for lazy dinners.

Ingredients

• Smoked sausage: like kielbasa or andouille brings smoky richness choose good quality sausage for deeper flavor
• Yukon Gold potatoes: hold their shape well and become creamy when mashed in the pot
• Onions and carrots: add natural sweetness and body to the chowder
• Celery: is optional but offers a nice aromatic background note
• Garlic: builds savory depth so don't skimp on it
• Low sodium chicken broth: controls saltiness and layers flavor
• Heavy cream: creates that silky finish and keeps the chowder luscious
• Butter: is key for browning sausage and softening the vegetables with a nice richness
• Corn kernels: add a pleasant pop of sweetness, fresh or frozen work fine
• Dried thyme: offers herbal earthiness that pairs well with the sausage
• Bay leaf: is optional but brings subtle complexity while simmering
• Salt and pepper: to taste
• Green onions or parsley: brighten the final dish and add freshness

Instructions

Build The Flavor Base:

Heat butter in a large pot over medium heat. Add the sliced sausage and cook for about five minutes until browned. This step renders fat and deepens the dish’s smoky flavor

Sweat The Vegetables:

Add the diced onions, carrots and celery to the pot. Stir occasionally and cook until softened and lightly golden about eight minutes. Add the minced garlic and cook for one more minute to release its aroma but avoid browning

Add Potatoes And Broth:

Stir in the cubed Yukon Gold potatoes, dried thyme and bay leaf if using. Pour in the chicken broth and bring to a simmer. Let it cook uncovered for fifteen to twenty minutes until the potatoes are tender but not breaking apart

Create Creaminess:

Using a potato masher gently mash a few of the potatoes against the sides of the pot to thicken the chowder naturally. This step makes the texture velvety without extra flour or thickeners

Finish With Cream And Corn:

Pour in the heavy cream and add corn kernels if using. Warm gently on low heat without boiling to prevent curdling. Adjust salt and pepper as needed. Remove the bay leaf before serving

Garnish And Serve:

Ladle the chowder into bowls and sprinkle with chopped green onions or parsley for a fresh contrast and pretty presentation

My favorite part in this recipe is the slight mash of potatoes in the pot which adds a homemade rustic feel. Whenever I serve this chowder to friends they always comment on its comforting richness and how it tastes like a meal made with love.

Storage Tips

Let the chowder cool completely before storing. Keep in an airtight container in the refrigerator for up to four days. When reheating gently warm on the stovetop adding a splash of broth or cream if it has thickened too much. Avoid microwaving at high heat to preserve the creamy texture.

Ingredient Swaps

If you prefer a milder sausage use smoked turkey or chicken sausage. You can swap heavy cream for half and half or coconut milk for a dairy free version but expect a thinner soup. Try sweet potatoes or red potatoes for a different flavor and color twist. Frozen corn works well in place of fresh without compromising sweetness.

Serving Ideas

Serve with rustic crusty bread for dipping. A simple green salad with a vinaigrette adds brightness to balance the richness. Top with crispy bacon or shredded cheese for an extra indulgent version.

This chowder combines simple ingredients into a comforting, creamy meal that feels like home. Perfect for chilly nights and lazy dinners alike.

Frequently Asked Recipe Questions

→ What type of sausage works best for this chowder?

Smoked sausages such as kielbasa or andouille provide a rich, smoky flavor that complements the potatoes and broth well. Any smoked sausage sliced into half-moons will work.

→ Can I use other potatoes instead of Yukon Gold?

Yukon Gold potatoes hold their shape well and add creaminess, but you can use other waxy potatoes like red or fingerlings for similar results.

→ Is the celery optional in this dish?

Yes, celery is optional but adds a subtle earthy crunch and depth to the base flavor when sautéed with onions and carrots.

→ How do I achieve a creamy texture in the chowder?

Mashing a portion of the cooked potatoes before stirring in heavy cream creates a velvety, creamy consistency without needing extra thickeners.

→ What herbs complement the flavors in this chowder?

Dried thyme and a bay leaf are simmered for mild herbal notes, while fresh parsley or green onions added at the end brighten the dish.