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To make this potato sausage chowder, gather these ingredients: - 4 large russet potatoes, peeled and diced - 1 pound smoked chicken sausage, sliced (or any preferred sausage) - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups chicken broth - 1 cup heavy cream - 1 cup corn kernels (fresh, frozen, or canned) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1/4 cup fresh chives or parsley, chopped for garnish You can swap some ingredients to make this chowder your own: - Sausage: Use turkey sausage or a plant-based sausage for a lighter option. - Potatoes: Yukon gold potatoes work well if you prefer a creamier texture. - Cream: Replace heavy cream with coconut milk for a dairy-free version. - Corn: If corn is not your thing, try adding peas or diced carrots for sweetness. This chowder can fit various diets with a few tweaks: - Gluten-Free: The ingredients are naturally gluten-free. Just check your broth. - Dairy-Free: Use coconut milk instead of heavy cream for a dairy-free chowder. - Low-Carb: Substitute potatoes with cauliflower for a low-carb option. These changes keep the chowder delicious while catering to your needs. Enjoy crafting your own version! {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook until it turns soft and clear, about five minutes. This step builds the base flavor for your chowder. Next, add the minced garlic. Stir it in and cook for one more minute. You want to smell that lovely garlic aroma filling your kitchen. Now, it’s time to add your sausage. I like using smoked chicken sausage for a nice flavor. Slice it up and stir it into the pot. Cook for three to four minutes. This step warms the sausage and allows it to brown just a bit. The goal is to mix the flavors well, so everything tastes great together. After the sausage is ready, it’s time to add the star of the show: potatoes. Toss in your diced russet potatoes along with thyme, paprika, salt, and pepper. Mix it all up. Then, pour in chicken broth until everything is covered. Bring the pot to a boil, then lower the heat to a simmer. Cover it and let it cook for about 15 to 20 minutes. You want the potatoes to become tender. Once they are soft, stir in the corn and heavy cream. Heat everything for another five minutes. Now your chowder is rich and creamy! To make your chowder smooth, follow a few simple steps. First, dice your potatoes into small, even pieces. This helps them cook evenly. Second, cook the onions until they are soft and clear. This adds a nice base flavor. When blending, you can use an immersion blender for a creamy texture. If you prefer some chunks, blend only half of the chowder. Always remember to stir gently to keep the cream from curdling. To boost flavor, consider adding more herbs or spices. Fresh herbs like thyme or rosemary can add depth. A touch of cayenne pepper brings warmth and some kick. For a smoky twist, try adding smoked paprika. You can also mix in some fresh lemon juice for brightness. These little changes can make a big difference in taste. Avoid these common pitfalls to ensure your chowder shines. First, don't skip the sauté step for the onions and garlic. This step builds a rich flavor. Second, be careful not to overcook the potatoes. They should be tender but not mushy. Lastly, don't forget to taste your chowder before serving. Adjust salt and pepper as needed. Small tweaks can elevate your dish from good to great. Pro Tips Use Fresh Ingredients: Fresh potatoes and corn will enhance the flavor and texture of your chowder, making it taste more vibrant and hearty. Customize Your Sausage: Experiment with different types of sausage, such as spicy or herb-infused varieties, to add unique flavors to your chowder. Thicken the Chowder: For a creamier texture, you can mash a portion of the potatoes before adding the cream, which will give the chowder a rich consistency. Garnish for Flavor: Fresh herbs like chives or parsley not only add a pop of color but also enhance the overall flavor of the chowder when sprinkled on top just before serving. {{image_2}} You can adjust the cream in your chowder to change the texture. If you want a creamy chowder, use the full cup of heavy cream. This will give you a rich and smooth texture. For a lighter chowder, reduce the cream to half a cup. You can also use milk for a less thick option. This change makes the chowder feel less heavy but still tasty. Adding more veggies boosts the nutrition and flavor. You can include carrots, celery, or even spinach. For a sweet twist, add peas or bell peppers. These veggies cook well with the potatoes. They add color and crunch to your chowder. Just chop them fine and toss them in when you add the potatoes. This way, they cook through and blend nicely. If you like heat, spice up your chowder. Adding red pepper flakes can give it a nice kick. You can also use spicy sausage instead of smoked sausage. This will change the flavor and make it more exciting. Just be careful not to overdo it. Start with a small amount and taste as you go. You want the heat but not to overpower the other flavors. After enjoying your Potato Sausage Chowder, cool it down quickly. Place the chowder in an airtight container. Make sure to seal it well to keep it fresh. Store it in the fridge if you plan to eat it within three days. If you want to keep it longer, freezing is a good choice. To reheat, pour the chowder into a pot. Heat it over medium-low heat. Stir gently to help it warm evenly. You can add a splash of chicken broth or cream to restore its creamy texture. If you prefer, you can also microwave it in a bowl. Heat in short bursts, stirring in between. This keeps the chowder from getting too hot in some spots. Freezing is a great way to save chowder for later. Let the chowder cool completely before you freeze it. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can make Potato Sausage Chowder in a slow cooker. Just follow these steps: - Heat olive oil in a pan and sauté onion and garlic until soft. - Add the sausage and cook until slightly brown. - Transfer the mixture to the slow cooker. - Add diced potatoes, chicken broth, thyme, paprika, salt, and pepper. - Cook on low for 6-8 hours or on high for 3-4 hours. - Stir in corn and heavy cream about 30 minutes before serving. This method gives the chowder a deep flavor. You can serve many tasty sides with Potato Sausage Chowder. Here are some great options: - Crusty bread or rolls for dipping. - A fresh green salad for a light touch. - Grilled cheese sandwiches for a fun twist. - Roasted vegetables for added texture. These sides balance the chowder's rich flavor. To thicken your chowder, try these methods: - Add more diced potatoes and let them cook down. - Mix a little cornstarch with water and stir it in. - Cook it longer to reduce liquid. To thin your chowder, do this: - Add more chicken broth or cream until you reach the desired consistency. - Stir well and heat through. These tips help you achieve the right texture for your chowder. This blog post covered how to make delicious Potato Sausage Chowder. We discussed ingredients, substitutions, and dietary options. You learned step-by-step instructions, tips for smooth chowder, and variations to try. I also shared how to store leftovers and answered common questions. In the end, chowder is easy and fun to make. Enjoy creating your own tasty version!

Hearty Potato Sausage Chowder

A comforting and creamy chowder filled with potatoes, sausage, and corn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 pound smoked chicken sausage, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup corn kernels
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 quarter cup fresh chives or parsley, chopped for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and sliced sausage. Cook for another 3-4 minutes until the sausage is heated through and slightly browned.
  • Add the diced potatoes, thyme, paprika, salt, and pepper. Stir to combine.
  • Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cover the pot. Let cook for about 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are soft, stir in the corn and heavy cream. Allow the chowder to heat through for an additional 5 minutes on low heat.
  • Taste and adjust seasoning if needed. Remove from heat.
  • Ladle the chowder into bowls and garnish with freshly chopped chives or parsley.

Notes

Feel free to use any preferred sausage.
Keyword chowder, potato, sausage, soup