Hey, y’all! If you’re looking for a cozy, stick-to-your-ribs kind of meal, this Potato and Sausage Chowder is just the ticket. It’s creamy, hearty, and packed with flavor from Italian sausage, tender potatoes, and a medley of veggies.

Potato Sausage Chowder

Jump to Recipe Print Recipe

This soup is perfect for those chilly nights when you want something warm and comforting in your bowl. Serve it up with a hunk of crusty bread, and you’ve got yourself a dinner that’ll make everybody happy!

Subscribe To Receive New Posts Straight In Your Inbox

Potato Sausage Chowder Ingredients

• 16 oz. Italian sausage
• 1 tbsp. oil
• 1 c. diced onions
• ½ c. diced celery
• ½ c. diced carrots
• ½ c. diced red bell pepper
• 3 cloves garlic (minced)
• 3 tbsp. flour
• 4 c. vegetable broth
• 1.5 lb. bag little yellow potatoes (cut into chunks)
• 1 ½ c. heavy cream
• Kosher salt, to taste
• Black pepper, to taste

How to Make Potato Sausage Chowder

1. In a large soup pot, add the sausage and oil and break into pieces and cook on a medium to high heat until the sausage is completely cooked through and browned.
2. Add the onion, celery, carrots and red bell pepper. Stir and cook for 5 minutes.
3. Add the minced garlic and stir for 30 seconds. Add the flour and stir again. Add the vegetable broth and stir.
4. Add the chunks of potatoes and stir once again. Let come to a boil and then simmer on low for 15 minutes.
5. After the 15 minutes, add in the heavy cream and stir. Add salt and pepper to taste.
6. Pour into bowls, sprinkle with fresh, chopped parsley (optional), and enjoy!

Pro Tips For Making This Recipe

1. Drain the sausage if it’s too greasy. Leave about 2 tablespoons for flavor.
2. Want a little heat? Sprinkle in some red pepper flakes for a spicy kick.
3. Season at the end. Taste first, then add salt and pepper as needed.
4. Serve with bread. A crusty loaf takes this chowder over the top!

Frequently Asked Questions

Other Recipes You'll Love

1. Dijon Chicken and Potatoes
2. One Pot Cheesy Sausage Rice
3. Creamy Italian Sausage Pasta

Potato Sausage Chowder

Potato Sausage Chowder

JC Phelps

This Potato and Sausage Chowder is creamy, hearty, and full of flavor; a quick and easy dinner that’s perfect for cold nights.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine American

Servings 5

Calories 724 kcal

Ingredients

  

1x2x3x

• 16 oz. Italian sausage
• 1 tbsp. oil
• 1 c. diced onions
• ½ c. diced celery
• ½ c. diced carrots
• ½ c. diced red bell pepper
• 3 cloves garlic minced
• 3 tbsp. flour
• 4 c. vegetable broth
• 1.5 lb. bag little yellow potatoes cut into chunks
• 1 ½ c. heavy cream
• kosher salt to taste
• black pepper to taste

Instructions

 

• In a large soup pot, add the sausage and oil and break into pieces and cook on a medium to high heat until the sausage is completely cooked through and browned.
• Add the onion, celery, carrots and red bell pepper. Stir and cook for 5 minutes.
• Add the minced garlic and stir for 30 seconds. Add the flour and stir again. Add the vegetable broth and stir.
• Add the chunks of potatoes and stir once again. Let come to a boil and then simmer on low for 15 minutes.
• After the 15 minutes, add in the heavy cream and stir. Add salt and pepper to taste.
• Pour into bowls, sprinkle with fresh, chopped parsley (optional), and enjoy!

Notes

• Drain the sausage if it’s too greasy. Leave about 2 tablespoons for flavor.
• Want a little heat? Sprinkle in some red pepper flakes for a spicy kick.
• Season at the end. Taste first, then add salt and pepper as needed.
• Serve with bread. A crusty loaf takes this chowder over the top!

Nutrition

Calories: 724kcalCarbohydrates: 35gProtein: 19gFat: 57gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 149mgSodium: 1483mgPotassium: 994mgFiber: 3gSugar: 6gVitamin A: 1562IUVitamin C: 15mgCalcium: 91mgIron: 3mg

Keyword Potato Sausage Chowder

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC