Introduction
There’s nothing quite like a bowl of creamy sausage and potato chowder to warm you up on a chilly day. This hearty and flavorful soup is packed with tender potatoes, savory sausage, and a rich, creamy broth that will leave you feeling satisfied and comforted. Whether you’re looking for a comforting dinner or a delicious lunch, this chowder is the perfect choice. In this article, we’ll guide you through the steps to create this delicious chowder, along with tips and variations to make it your own. Get ready to enjoy a bowl of warmth and goodness that will become a family favorite.
Why You Will Love Making This Recipe
Making creamy sausage and potato chowder is a rewarding experience that combines simple ingredients with bold flavors. You’ll love how easy it is to prepare, with most of the cooking done in one pot. The combination of sausage, potatoes, and a creamy broth creates a rich and hearty soup that is both comforting and nourishing. This recipe is also highly versatile, allowing you to customize it with your favorite ingredients and spices. Plus, this chowder is perfect for meal prep, as it stores well and tastes even better the next day. Whether you’re cooking for your family or hosting a gathering, this chowder is sure to be a hit.
Ingredients
- Sausage: 1 pound of Italian sausage, casings removed
- Potatoes: 4 medium russet potatoes, peeled and diced
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Carrots: 2, sliced
- Celery: 2 stalks, chopped
- Chicken Broth: 4 cups
- Heavy Cream: 1 cup
- Flour: 2 tablespoons
- Butter: 2 tablespoons
- Salt and Pepper: to taste
- Fresh Thyme: 1 teaspoon, chopped (optional)
- Cheddar Cheese: 1 cup, shredded (optional, for garnish)
- Green Onions: 2, sliced (optional, for garnish)
Equipment Used
- Large Pot: Essential for cooking the chowder and ensuring all the ingredients are well combined.
- Cutting Board: For chopping the onions, garlic, carrots, celery, and potatoes.
- Chef’s Knife: A sharp knife is important for efficiently cutting and preparing the ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect balance of flavors.
- Wooden Spoon or Spatula: For stirring the chowder and ensuring it doesn’t stick to the bottom of the pot.
- Ladle: Useful for serving the chowder into bowls.
- Small Saucepan: Needed for making the roux with butter and flour.
Directions & Instructions
- Brown the Sausage: In a large pot, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside, leaving the drippings in the pot.
- Sauté Vegetables: Add the chopped onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Make the Roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is golden and bubbly. Gradually whisk in the heavy cream until smooth and thickened.
- Combine and Simmer: Add the cooked sausage back to the pot with the vegetables and broth. Stir in the cream mixture and let the chowder simmer for another 10 minutes, until thickened and heated through. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and garnish with shredded cheddar cheese and sliced green onions, if desired. Serve hot with crusty bread or crackers.
Nutritional Information
- Serving Size: 1 serving (about 2 cups)
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 900mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 15g
Variations
- Vegetables: Add corn, peas, or bell peppers for extra nutrition and flavor.
- Spices: Adjust the amount of garlic and thyme to suit your taste preferences. Add a pinch of smoked paprika for a smoky flavor.
- Cheese: Stir in some shredded cheddar or Monterey Jack cheese just before serving for a creamy, cheesy finish.
- Protein: Substitute the Italian sausage with ground turkey, chicken, or bacon for a different flavor.
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes, creamy sausage and potato chowder can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through.
Can I freeze this chowder?
Yes, you can freeze creamy sausage and potato chowder. Allow the chowder to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Can I use different types of sausage?
Absolutely! Feel free to experiment with different types of sausage, such as spicy Italian sausage, chorizo, or breakfast sausage, to find your favorite combination.
Pro Tips By Emma
- Use high-quality sausage: The quality of the sausage will greatly impact the flavor of the chowder. Choose a sausage with good seasoning and flavor.
- Don’t overcook the potatoes: Cook the potatoes until just tender to maintain their texture in the chowder.
- Adjust seasoning: Taste the chowder before serving and adjust the seasoning as needed for the perfect balance of flavors.
Serving Suggestions
- Serve creamy sausage and potato chowder with a side of crusty bread or crackers for dipping.
- Pair with a fresh green salad for a complete meal.
- Enjoy with a glass of white wine or sparkling water for a special touch.
Creamy Sausage and Potato Chowder Recipe
Equipment
- Large Pot: Essential for cooking the chowder and ensuring all the ingredients are well combined.
- Cutting Board: For chopping the onions, garlic, carrots, celery, and potatoes.
- Chef's Knife: A sharp knife is important for efficiently cutting and preparing the ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect balance of flavors.
- Wooden Spoon or Spatula: For stirring the chowder and ensuring it doesn't stick to the bottom of the pot.
- Ladle: Useful for serving the chowder into bowls.
- Small Saucepan: Needed for making the roux with butter and flour.
Ingredients
- Sausage: 1 pound of Italian sausage casings removed
- Potatoes: 4 medium russet potatoes peeled and diced
- Onion: 1 medium chopped
- Garlic: 3 cloves minced
- Carrots: 2 sliced
- Celery: 2 stalks chopped
- Chicken Broth: 4 cups
- Heavy Cream: 1 cup
- Flour: 2 tablespoons
- Butter: 2 tablespoons
- Salt and Pepper: to taste
- Fresh Thyme: 1 teaspoon chopped (optional)
- Cheddar Cheese: 1 cup shredded (optional, for garnish)
- Green Onions: 2 sliced (optional, for garnish)
Instructions
- Brown the Sausage: In a large pot, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside, leaving the drippings in the pot.
- Sauté Vegetables: Add the chopped onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Make the Roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is golden and bubbly. Gradually whisk in the heavy cream until smooth and thickened.
- Combine and Simmer: Add the cooked sausage back to the pot with the vegetables and broth. Stir in the cream mixture and let the chowder simmer for another 10 minutes, until thickened and heated through. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and garnish with shredded cheddar cheese and sliced green onions, if desired. Serve hot with crusty bread or crackers.