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Potato sausage chowder always feels like a warm hug from my childhood kitchen. This recipe is all about creamy comfort loaded with potato chunks hearty sausage and a flavorful broth. Perfect for those nights when you want something filling and quick the entire meal comes together in less than an hour.
I remember the first time my aunt made this for a snow day lunch. We were all gathered around the table with big mugs of chowder and nobody said a word until they were scraping their bowls clean. Now it is my go to when I want easy comfort.
Ingredients
- Sausage: choose Italian for a bit of spice or kielbasa for smokiness pick sausages with a natural casing for best texture
- Potatoes: russet or Yukon gold are best for a creamy texture waxy potatoes hold their shape but go for what you love
- Onion: a medium yellow onion is classic choose one with papery skin and no soft spots
- Garlic: fresh cloves have the most punch try to select firm unblemished bulbs
- Chicken or vegetable broth: homemade or low sodium store bought is ideal for flavor control
- Heavy cream: adds richness choose fresh cream for the silkiest broth
- Corn: sweetens and brightens the chowder fresh is best but frozen or even well drained canned corn fits really well
- Olive oil: extra virgin adds a little fruitiness and helps brown everything evenly use the good stuff if you have it
- Salt and pepper: essential to bring out all the flavors taste as you go
- Parsley or shredded cheese: make the final bowls pop with color and freshness grab a tightly packed green bunch or your favorite cheese
Step-by-Step Instructions
- Brown the Sausage:
- Cook sausage over medium heat in a large sturdy pot with olive oil for at least 5 to 7 minutes until the edges become caramelized and the meat is fragrant. Remove sausage and set aside leaving the flavorful oil behind.
- Sauté the Aromatics:
- Add chopped onion and minced garlic into the pot. Stir constantly over medium low heat for 3 to 4 minutes until the onion turns soft and translucent. This step develops the savory base of the chowder.
- Simmer Potatoes and Broth:
- Add peeled and diced potatoes directly to the pot. Pour in chicken or vegetable broth. Raise the heat to bring everything to a gentle boil then lower to a simmer. Let cook uncovered for 15 to 20 minutes until the potatoes can be easily pierced with a fork and are starting to break down a little.
- Add Cream and Corn:
- Pour in the heavy cream and stir while adding your corn. Simmer gently for another 5 to 10 minutes allowing the soup to thicken slightly and the flavors to meld. Season generously with salt and pepper tasting as you stir.
- Finish and Serve:
- Return the browned sausage to the pot and ladle piping hot chowder into bowls. For extra flair sprinkle chopped parsley or shredded cheese over the top just before serving.
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I always look forward to the moment corn goes into the pot. It is such a simple addition but it makes each spoonful a little sweet and reminds me of summers in my aunt’s backyard with the corn fresh from the stalk. Every bowl brings back those long sunlit days.
Storage Tips
Potato sausage chowder keeps really well in the refrigerator for up to four days. Store it in a tightly covered container. The soup tends to thicken as it sits so just add a splash of broth or milk when reheating. For best flavor heat it slowly on the stove rather than in the microwave to prevent the cream from curdling.
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Ingredient Substitutions
If you want to lighten it up try half and half instead of heavy cream. Swap sausage varieties based on what you have even plant based sausage works nicely. For a dairy free version use coconut milk though it will change the flavor profile. Extra vegetables like carrots celery or even spinach can be stirred in with the potatoes.
Serving Suggestions
I love serving this chowder with warm crusty bread or homemade biscuits for dunking. For a fresh contrast offer a crisp green salad with a lemony vinaigrette. Leftover chowder is perfect for lunch or as a starter for a bigger meal.
Cultural or Historical Context
Chowder has long been a staple in many Northern European and American kitchens especially in colder months. The combination of potatoes sausage and rich broth reflects traditional farmhouse cooking where every ingredient goes to use. My aunty’s version leans into old fashioned comfort but with a little modern flourish from sweet corn and fresh herbs.
Recipe FAQs
- → Can I use a different type of sausage?
Absolutely. Italian sausage or kielbasa both work well, but you can use chicken or turkey sausage for a lighter touch.
- → How can I make it dairy-free?
Swap the heavy cream for a plant-based alternative, such as coconut cream or oat milk, for a creamy texture.
- → Is it possible to add more vegetables?
Yes! Carrots, celery, or bell peppers make tasty additions and add extra nutrition to the chowder.
- → What garnishes work best?
Chopped parsley and shredded cheese are classic, but you can also try green onions or a swirl of sour cream.
- → How should leftovers be stored?
Keep chowder in a sealed container in the refrigerator for up to three days. Reheat gently on the stovetop before serving.
- → Can I freeze this chowder?
Yes, though the texture may change slightly. Let it cool completely before freezing in an airtight container.