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One-Pot Creamy Potato and Smoked Sausage Chowder

A close-up of a creamy potato and sausage chowder, topped with fresh parsley, served in a white bowl.
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Welcome to My Kitchen! This hearty, creamy potato and smoked sausage chowder is the ultimate comfort food for chilly weather. It is simple to make in one pot and delivers a rich, velvety broth perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced into rounds
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound potatoes (like Russet or Yukon Gold), peeled and diced into 1/2-inch pieces
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup frozen corn kernels (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced smoked sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the diced potatoes, chicken broth, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
  4. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
  5. Slowly pour the flour and milk mixture into the simmering chowder, stirring constantly to prevent lumps. Continue stirring until the broth thickens, about 3 to 5 minutes.
  6. Stir in the heavy cream and the cooked smoked sausage. Heat through gently, but do not let the chowder boil once the cream is added.
  7. Stir in the frozen corn kernels, if using, and cook for 2 minutes until heated through.
  8. Taste and adjust seasoning if needed. Ladle the velvety potato chowder into bowls and garnish with fresh parsley before serving.

Notes

  • For an extra thick sausage chowder, mash about 1/4 of the potatoes against the side of the pot after they are tender before adding the cream.
  • You can substitute smoked sausage with kielbasa or andouille sausage for a different flavor profile.
  • This recipe is a family favorite and reheats well for easy weeknight meals.

Nutrition

Find it online: https://carlacooking.com/potato-and-sausage-chowder-recipe/