Sausage and Potato Chowder serves Creamy, Delicious, Cozy 3.

Sausage and Potato Chowder has always been my cozy weeknight staple, born from long hours in the kitchen and a deep love for comforting flavors that feed a busy family without sacrificing quality.

On my site, Meal Prep Ideas, I share practical, one-pot meals that help busy moms and professionals—including fellow culinary pros like you—make wholesome dishes with minimal fuss.

This story-guided recipe mirrors that mission: simple ingredients, time-saving steps, and a velvety, restaurant-worthy chowder you can rely on when the clock is ticking. If you crave warmth, texture, and enough creaminess to feel like a treat, you’re in the right place. Let’s dive into the recipe that merges comfort with convenience, so you can serve a nourishing, delicious meal tonight.

Table of Contents

what make this Sausage and Potato Chowder special

Sausage and Potato Chowder feels like a warm hug in a bowl. I reach for it on busy weeknights when time slips away. One pot, real ingredients, and cozy flavors save the day.

For you—busy moms and professionals—this recipe is relief. It tastes restaurant-worthy, yet it asks for minimal effort. Creamy, comforting, and forgiving, it pleases kids and adults alike.

Tender potatoes meet turkey sausage, onions, carrots, and celery. Thyme and smoked paprika weave warmth through the velvety broth. Every sip feels like a cozy kitchen memory in the making.

Sausage and Potato Chowder ingredients

Each component is chosen to layer texture and flavor with ease. Potatoes give heft, onions add sweetness, and carrots bring color. Celery adds crunch, while sausage brings savory depth and protein. Thyme and paprika finish with a warm, comforting kiss. Milk or cream makes the chowder velvety and satisfying.

Exact quantities and substitutions

Exact quantities appear at the bottom of the article. Here is a compact guide to measurements and substitutions you can trust. Complete quantities appear at the bottom of the article.

• Turkey or chicken sausage: 1/2 lb (225 g)
• Potatoes: 3 medium, peeled and diced
• Broth: 4 cups (chicken or vegetable)
• Milk or cream: 1 cup
• Flour (optional): 1 tablespoon for thickening
• Thyme: 1/2 teaspoon, dried
• Smoked paprika: 1/2 teaspoon
• Butter: 2 tablespoons
• Salt and pepper: to taste
• Substitutions: dairy-free milk; omit flour or use cornstarch for gluten-free

Ingredients

Sausage and Potato Chowder ingredients

I reach for Sausage and Potato Chowder when time slips away. In the pot, turkey sausage adds savor without heaviness. Potatoes bring heft, while onion, carrot, and celery add sweetness and crunch. Garlic layers aroma, butter smooths the finish, and broth forms the cozy base. A splash of milk or cream makes it velvet, and thyme with smoked paprika give warmth. Exact quantities appear at the bottom of the article.

How to Make Sausage and Potato Chowder

I love how this Sausage and Potato Chowder comes together into a creamy, cozy bowl. It’s my favorite one-pot chowder for busy weeknights that still feels special. This step-by-step guide keeps things practical and friendly, so you can feed the family without spending hours in the kitchen.

Step 1: Brown the sausage

I heat a large pot over medium heat with a splash of olive oil.

Then I add the turkey sausage and cook until browned, breaking it up as it goes.

Remove the sausage and set it aside so the pot can brown the vegetables next.

Tip: don’t crowd the pan; brown in batches if needed for richer color and flavor.

Step 2: Sauté the vegetables

In the same pot, add butter, onion, garlic, carrots, and celery.

Cook until softened and slightly sweet, about five minutes.

Scrape up any browned bits; they add depth to this creamy chowder.

Step 3: Simmer with potatoes and broth

Stir in the diced potatoes, broth, thyme, smoked paprika, salt, and pepper.

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.

For a thicker texture, mash a few potato pieces against the side of the pot and stir them back in.

Step 4: Thicken with dairy

Whisk the milk or cream with the optional flour until smooth.

Slowly pour into the pot while stirring, to avoid lumps.

Return the sausage to the pot and simmer 5–10 minutes until creamy and well blended.

Step 5: Finish, season, and garnish

Taste and adjust the seasoning with more salt and pepper if needed.

Stir in a little butter for shine if you like, then ladle into bowls.

Garnish with chopped parsley or chives for a fresh, green finish.

Tips for Success

Sausage and Potato Chowder tips for success

• Prep your ingredients first; this one-pot Sausage and Potato Chowder comes together fast.
• Brown the sausage in batches; overcrowding robs color and flavor.
• Mise en place helps; slice, chop, and measure before heat.
• If gluten-free is needed, skip flour or use cornstarch.
• For richer creaminess, use whole milk or cream; lighter options work.
• Garnish with parsley or chives to brighten every spoonful.
• Taste as you go and adjust salt gradually; flavors deepen with time.
• If you’re short on time, simmer a little longer with a lid ajar to thicken naturally.

Equipment Needed

• Large pot or Dutch oven (heavy-bottom, 6–7 qt). Alternatives: wide stockpot.
• Sharp knife and cutting board.
• Wooden spoon or heatproof spatula.
• Measuring cups and spoons; whisk for dairy.
• Ladle and colander.
• Optional: immersion blender for extra creaminess.
• Sturdy tongs for handling hot sausage.
• Heatproof bowls or ramekins for mise en place.

Tools for Sausage and Potato Chowder

• Stockpot or Dutch oven (6–7 qt) for simmering the chowder
• Chef’s knife and cutting board for quick prep
• Wooden spoon and ladle for stirring and serving
• Whisk to blend dairy smoothly
• Measuring tools and a colander for accuracy
• Optional immersion blender if you want extra creaminess

Variations

Variations of Sausage and Potato Chowder

• Use olive oil instead of butter and unsweetened almond or coconut milk in place of dairy milk; omit cream.
• Omit flour, or whisk in a cornstarch slurry to thicken; ensure stock and sausage are gluten-free.
• For mild flavor, reduce paprika and skip cayenne; for heat, add cayenne or finely chopped jalapeño.
• Boost protein with extra sausage or add white beans; or swap in plant-based sausage for vegan option.

Why You’ll Love This Sausage and Potato Chowder

I know life moves fast. I crave meals that comfort without costing hours in the kitchen. This Sausage and Potato Chowder checks both boxes. It’s creamy, hearty, and comes together in one pot, which means less cleanup and more time for stories. The sausage adds savory depth, potatoes give heft, and thyme plus paprika toast the flavors with warmth. It tastes homemade, travels, and keeps you smiling through busy nights.

Serving Suggestions

Pair this cozy Sausage and Potato Chowder with bright sides to balance richness. I love crusty bread and a simple green salad.

• Serve with crusty bread for dipping.
• Add a light salad or greens for crunch.
• Wine or cider pairs nicely.

Serving Sausage and Potato Chowder

Plate in warm bowls, garnish with parsley.

Meal-Prep Ideas with Sausage and Potato Chowder

Meal-prep can feel like juggling knives. I’ve found that Sausage and Potato Chowder lends itself to smart, simple prep that still tastes special. Here are make-ahead ideas to fit a busy schedule while preserving that cozy, restaurant-worthy vibe.

Make-ahead prep for Sausage and Potato Chowder

• Chop onions, carrots, celery, and potatoes. Store separately in airtight containers in the fridge.
• To prevent browning, cover potatoes with water and refrigerate until ready to use.
• Brown turkey or chicken sausage in advance; cool and refrigerate for quick reassembly.
• Set out thyme, smoked paprika, salt, and pepper in a small jar for fast flavoring.
• Prepare the chowder base through Step 3, then cool and refrigerate for up to 3 days.
• Or freeze the base (without dairy) in airtight containers for 2–3 months.

Storage and freezing tips

• Refrigerate leftovers within two hours; use within 3 days for best texture.
• Freeze without dairy; add milk or cream after thawing and reheating.
• Label containers with date to track freshness.

Reheating to keep texture and creaminess

• Warm gently on the stove over medium-low, stirring often.
• Thin with a splash of broth or milk if it thickens too much.
• A quick whisk before serving helps restore silkiness.

Fast lunch batch plan

• Divide into four portions for easy weekday lunches.
• Top with parsley and reheat in minutes for a comforting noon bite.

With these tricks, Sausage and Potato Chowder becomes my reliable ally in my weekly meal plan.

FAQs

What is Sausage and Potato Chowder?

Sausage and Potato Chowder is my creamy, cozy one-pot soup. I reach for it on busy nights because it tastes restaurant-quality without the fuss. Tender potatoes, turkey sausage, and veggies simmer in a velvety, comforting broth that wins smiles.

Can I make this gluten-free or dairy-free?

Yes, you can make this gluten-free or dairy-free. Omit the flour or swap in a cornstarch slurry to keep it gluten-free. For dairy-free, use almond or oat milk and skip the cream.

How can I reheat leftovers without breaking the texture?

I reheat leftovers gently on the stove over low heat. Stir often and loosen with a splash of broth or milk. Whisk before serving to restore that silky, restaurant-worthy texture.

Which sausages work best in this chowder?

I love turkey or chicken sausage for lean flavor. Any fully cooked sausage with herbs works, from mild to spicy. If you want more depth, you can swap in a mild pork sausage.

Making this Sausage and Potato Chowder feels like tucking a busy day into a warm, cozy blanket. I love how one pot can deliver restaurant-worthy comfort with everyday ingredients, and how the creamy texture invites seconds and memories. Each spoonful carries quiet wins: the sizzle of browned sausage, the sweetness of onions, the gentle bite of potatoes, and that whisper of thyme and paprika. It’s imperfect, practical, and totally doable on anyone’s schedule. I hope you taste patience, care, and a little bit of joy in every bowl—and that it becomes a trusted go-to on your busiest nights. This season.

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