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Creamy One-Pot Potato and Sausage Chowder

Close-up of a hearty bowl of potato and sausage chowder, featuring chunks of potato, sausage slices, corn, and carrots in a creamy broth.
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This hearty potato and sausage chowder recipe delivers ultimate comfort food in one pot. It features tender potatoes and savory sausage in a rich, velvety broth, making it a perfect, easy dinner for cool weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups water
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn kernels
  • 1 cup heavy cream
  • 1/2 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the 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. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This step helps thicken your chowder.
  4. Gradually whisk in the chicken broth and water until smooth. Add the diced potatoes, thyme, salt, and pepper.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Stir in the cooked sausage and frozen corn. Simmer for 5 minutes to heat through.
  7. Reduce the heat to the lowest setting. Stir in the heavy cream and the shredded cheddar cheese, if using. Heat gently until the cheese melts and the chowder is hot, but do not let it boil after adding the cream.
  8. Serve this comfort food chowder hot.

Notes

  • For a thicker soup, mash about one cup of the cooked potatoes against the side of the pot before adding the cream.
  • You can substitute smoked sausage with Italian sausage for a different flavor profile.
  • If you want a quick dinner chowder, use pre-cooked, diced potatoes, reducing the simmering time significantly.

Nutrition

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