This hearty potato and sausage chowder is warm and comforting. It’s packed with tender potatoes, savory sausage, and creamy broth, making it perfect for chilly days!
Every spoonful feels like a cozy hug. I love to top mine with a sprinkle of cheese and some crispy bacon. Trust me, you’ll be coming back for seconds—maybe even thirds! 😄
Key Ingredients & Substitutions
Smoked Sausage: Kielbasa is a great choice, but any smoked sausage works. If you’re looking for a lighter option, turkey sausage can be used instead. Just know it may change the flavor slightly!
Potatoes: I prefer using Yukon Gold potatoes for their creaminess. They hold their shape well too. If you need a substitute, russet potatoes can work, but they may break down more in the chowder.
Heavy Cream: This gives the chowder a rich texture. If you want something lighter, half-and-half or whole milk can substitute, though it won’t be as creamy. For a dairy-free option, use coconut milk, which adds a nice flavor.
Wild Rice: It’s optional but adds a nice texture. You can skip it entirely or replace it with regular rice or quinoa. Just make sure to adjust cooking times as needed!
How Do I Make Sure My Chowder is Creamy and Well-Seasoned?
Creating a creamy chowder is all about combining the right ingredients at the right time. Always stir in the heavy cream and cheese at the end so they meld nicely without curdling.
- Cook the sausage until browned for great flavor. Don’t rush this step!
- Be sure to listen for the simmering sound; this indicates it’s time to lower the heat after boiling. It helps soften the veggies perfectly.
- Taste your chowder after adding the cream and cheese. Season with salt and pepper to get the flavor just right!
With these tips, you’ll be well on your way to a deliciously creamy Potato and Sausage Chowder!
How to Make Potato and Sausage Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1 lb smoked sausage (such as kielbasa), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 carrots, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup wild rice (optional)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
How Much Time Will You Need?
This delicious chowder takes about 10 minutes to prep and about 30-35 minutes to cook. You’ll spend the first part browning the sausage and sautéing the vegetables, and then let it simmer until everything is tender and tasty. Finally, you’ll mix in the cream and cheese, and in no time, you’ll have a warm bowl of chowder ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until it’s nicely browned, which should take about 5-7 minutes. This will add great flavor to your chowder!
2. Sauté the Vegetables:
Next, add the diced onion and minced garlic to the pot. Sauté them together for about 3-4 minutes, or until the onion becomes translucent. This helps to build a tasty base for your chowder.
3. Add Potatoes and Carrots:
Now, it’s time to stir in the diced potatoes and carrots. Pour in the 3 cups of chicken broth and bring everything to a boil. Once it boils, reduce the heat and let it simmer for about 15-20 minutes, or until the veggies are tender.
4. Include Wild Rice (if using):
If you’re using wild rice, now is the moment to toss it in! Continue to simmer according to the package instructions until the rice is fully cooked. This adds a lovely texture to your chowder!
5. Make it Creamy:
Once the vegetables (and rice, if added) are cooked, stir in the 1 cup of heavy cream, 1 cup of shredded cheddar cheese, 1 teaspoon of dried thyme, 1/2 teaspoon of paprika, and season with salt and pepper to your taste. Mix everything well and let it heat through for about 5 minutes, allowing the cheese to melt and the chowder to become creamy.
6. Serve and Enjoy:
Give your chowder a last taste check and adjust the seasoning if needed. Serve it hot in bowls, garnished with some fresh parsley. Enjoy this warm, hearty Potato and Sausage Chowder with your loved ones!
Can I Use Different Types of Sausage?
Absolutely! You can use any type of smoked sausage you prefer, such as andouille or turkey sausage for a lighter option. Just keep in mind that different sausages might slightly alter the flavor, so choose one you enjoy!
How Can I Make This Chowder Vegetarian?
To make a vegetarian version, simply omit the sausage and replace the chicken broth with vegetable broth. You can add extra vegetables like bell peppers or zucchini for more flavor and texture!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or cream if it gets too thick.
Can I Freeze This Chowder?
Yes, you can freeze the chowder, but it’s best to leave out the heavy cream and cheese if you plan to freeze it. Allow it to cool completely, then transfer to a freezer-safe container. When you’re ready to enjoy, thaw in the fridge overnight and reheat, adding cream and cheese right before serving for that creamy texture!
