Amazing 1-Pot Potato and Sausage Chowder Joy

When the air gets that crisp bite—you know, the one that makes you just want to pull on your coziest sweater—what’s the first thing you crave? For me, it’s always something deeply comforting, something that tastes like a warm hug. That’s exactly why I’m thrilled to share my recipe for the ultimate potato and sausage chowder. Back when my corporate life had me totally burnt out, learning to make simple, satisfying meals like this was how I found joy again.

Seriously, this chowder is the answer. It’s rich, it’s unbelievably savory, and it uses straightforward ingredients to create a flavor that feels like it took hours. Forget stressing out over complicated techniques; this dish proves that pure cooking joy comes from accessible, hearty meals, and I’m so excited for you to try it!

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Why This Creamy One-Pot Potato and Sausage Chowder Works So Well

If you need an Easy Weeknight Chowder that actually feels like a treat, this is it. We are sticking to one pot, which means cleanup is a breeze, and the whole thing comes together in about 50 minutes—perfect for getting a truly Hearty Chowder Recipe on the table fast.

• Total one-pot ease—less mess!
• Ready in under an hour for busy nights.
• Naturally thick and satisfying texture.

If you’re looking for more soul-warming inspiration, check out some of my general favorite comfort food recipes!

Achieving the Perfect Velvety Broth Soup Texture

The secret to avoiding that watery soup feeling is making a quick roux right at the start. When you mix a little flour into that rendered sausage fat and veggies, you create the foundation for a beautiful, Velvety Broth Soup. Just be sure to whisk constantly when you add the broth—that’s how you keep things smooth and lump-free!

Gathering Ingredients for Your Potato and Sausage Chowder

Alright, let’s talk components! Making a truly great chowder starts with picking the right players. This list is short and sweet, which is why this is such an easy dinner, but the details matter. We are definitely using a full pound of high-quality smoked sausage—that smokiness is non-negotiable for big flavor!

Make sure you’ve got your potatoes peeled and diced properly; I call for 1 pound of Russet potatoes, peeled and diced into 1/2-inch pieces, because they break down just enough to help thicken the soup naturally. Don’t skimp on the richness, either—we need that full cup of heavy cream near the end to make it decadent. Everything else is simple pantry stuff. It’s amazing how few ingredients you need for a meal this satisfying!

Expert Tips for the Best Potato and Sausage Chowder

When you want a truly Thick Sausage Soup, I have two little tricks up my sleeve that automatically make this the Best Potato Sausage Soup you’ll ever make. First, for thickening, don’t just rely on the flour! After the potatoes have cooked tender, take about a quarter of those soft potatoes and gently mash them right against the side of the pot with the back of your spoon or a potato masher. That releases starch right into the broth, giving it amazing body without being gloppy.

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Second, remember that smoked sausage offers that deep, smoky flavor that anchors the whole dish. But if you have Italian sausage sitting in the fridge, don’t hesitate to use that instead! It adds a lovely fennel note. I’ve got a fantastic recipe for Italian sausage tortellini soup if you want something similar later, but for this chowder, go with what you love most!

Ingredient Swaps for Your Potato and Sausage Chowder

So, we already talked about swapping smoked sausage for Italian sausage, which is a great move for flavor variety. If you’re in a pinch and don’t have heavy cream, you can definitely use an equal amount of half-and-half. Just keep in mind that because heavy cream has more fat, the chowder will be significantly richer and thicker with the full amount. Also, if you’re feeling adventurous, swapping out the Russets for Yukon Golds will give you a slightly sweeter, waxier potato that holds its shape a bit better.

Step-by-Step Instructions for This Hearty Chowder Recipe

Okay, now for the fun part! This is where your kitchen starts smelling incredible. Making this Hearty Chowder Recipe is really just a series of simple steps that stack up to amazing flavor. We’re using that classic one-pot method, so keep everything close by!

Building the Flavor Base for Potato and Sausage Chowder

First things first, you need to render some fat out of that sausage. Heat your oil in a big pot, brown the sausage slices, then scoop them out and set them aside—leave those nice browned bits in the pot, that’s pure gold. Next up, soften your onion and celery in that residual fat, about five minutes. Then, toss in the garlic for just sixty seconds until you can smell it. Now, the thickening step: sprinkle in the flour and stir it constantly for a full minute. Don’t rush this! Cooking out that raw flour taste is crucial before you start adding liquids.

Simmering and Finishing the Potato and Sausage Chowder

Once the flour is cooked, start whisking in that chicken broth slowly so you don’t get any lumps in your base. Then, dump in the potatoes, water, thyme, and seasoning, along with the sausage you set aside earlier. Let this all swim together until the potatoes are fork-tender—usually 15 to 20 minutes—with the lid on low. Here’s the most important part for a silky texture: once the potatoes are done, you stir in the heavy cream and the frozen corn. Heat it through gently for five more minutes, but seriously, do not let it boil once that cream is in! Taste it, adjust the salt if needed, toss some fresh parsley on top, and enjoy this perfect potato and sausage chowder.

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Making This Potato and Sausage Chowder a Cozy Night Dinner

You’ve made the chowder, and now it’s time to enjoy the payoff! This potato and sausage chowder is the definition of a Cozy Night Dinner. For serving, you absolutely have to pair this with something great for dipping, like thick slices of crusty sourdough bread; the bread soaks up the rich broth perfectly. It’s simple, but it makes the whole experience feel elevated.

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If you happen to have leftovers—which is likely because this recipe makes a great amount—storage is super easy. Just stash the cooled chowder in an airtight container in the fridge for up to three days. Seriously, some soups taste even better the next day! Reheating is simple; just warm it gently on the stovetop over medium-low heat. If it seems a little thick upon reheating, stir in a splash of extra chicken broth or milk until you get that lovely creamy texture back. Remember, all my favorite comfort food recipes are built to be enjoyed twice!

Frequently Asked Questions About Potato and Sausage Chowder

I know you might have questions once you start gathering your supplies! Cooking should never feel like guesswork, especially when you’re aiming for a comforting meal. Here are a few things folks often ask me about making this savory dream a reality. If you want to explore more cozy liquids, I have tons of ideas in my soups and salads collection!

Can I make this potato and sausage chowder ahead of time?

Absolutely! This is a great Make Ahead Chowder. You can cook the entire batch, let it cool completely, and store it in an airtight container. When you reheat it later, use low heat on the stove. If it seems a little too thick after cooling down, just stir in a tiny bit of extra chicken broth or even some milk to bring it right back to that perfect consistency.

What kind of sausage works best in this hearty chowder recipe?

I developed this recipe using smoked sausage because I love that deep, smoky profile it brings to the broth for a true Sausage and Potato Dinner. However, you have options! Kielbasa works wonderfully as a substitute. If you want something with a bit more spice, feel free to use mild or hot Italian sausage instead of the smoked variety. Just remember to brown it well to render out that flavor!

How do I make sure the broth is extra creamy?

To get that incredibly rich texture, you have a couple of tools. First, we rely on the flour roux we build early on. But the real secret weapon, which I mentioned above, is crushing some of those fully cooked potatoes against the side of the pot. That’s what gives you that lovely, thick texture without needing mountains of flour or cream cheese.

Can I use a different type of potato?

You can, but you have to watch the texture! Russets are my favorite because they break down nicely and help thicken the chowder naturally. If you use Yukon Golds, they’ll stay a bit firmer and look nicer in the bowl, but they won’t contribute as much starchiness to the broth, so you might need that extra potato mash trick!

Nutritional Estimates for Potato and Sausage Chowder

Now, I always try to keep things real around here, and that includes knowing what goes into our food. While what we care about most is making something delicious that comforts us, it’s helpful to have an idea of the numbers. The estimates below reflect one serving size based on the recipe data I worked up. Please remember that these figures are just guidelines, of course, they’ll change based on the exact brands of sausage or cream you decide to use. Cooking should be fun, not a science experiment, but transparency is important to me!

• Serving Size: 1.5 cups
• Calories: 480
• Fat: 32g
• Saturated Fat: 12g
• Carbohydrates: 30g
• Protein: 20g
• Sodium: 950mg

It’s a filling meal, no doubt about it! That protein and fat content is what makes this such a satisfying Sausage and Potato Dinner for a chilly evening. Enjoy every scoop!

Share Your Creamy Potato and Sausage Chowder Success

Well, that’s it! You’ve successfully made what I consider one of the best bowls of comfort food out there. Now, I really, *really* want to hear about it! Did you manage to get that perfect velvety broth texture? Did you use smoked sausage or did you try that Italian sausage swap?

Please don’t be shy! Head down to the comments section and leave a rating for this potato and sausage chowder, and let me know how it went down with your family. Knowing that you found pure cooking joy in your own kitchen is what keeps me going here at Pure Cooking Joy. I try to pop in and answer every question I see, so don’t hesitate to ask if something wasn’t quite clear.

If you loved this recipe—and I have a feeling you will—please consider sharing it with a friend who needs a great, easy weeknight meal. You can follow my kitchen adventures over on my Facebook page, or just check out my full story when you have a minute on the About Me page. Happy cooking, friends!

Creamy One-Pot Potato and Sausage Chowder

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This is a hearty, comforting potato and sausage chowder recipe. It uses simple steps to create a thick, velvety broth perfect for cozy nights.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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
• 1 pound Russet potatoes, peeled and diced into 1/2-inch pieces
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 cup frozen corn kernels
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set it 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 creates the base for your thick chowder.
4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
5. Add the diced potatoes, water, thyme, salt, and pepper to the pot. Return the cooked sausage to the pot.
6. Bring the chowder back to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
7. Stir in the heavy cream and frozen corn. Cook for another 5 minutes until the corn is heated through and the chowder is hot, but do not let it boil after adding the cream.
8. Taste the chowder and adjust salt and pepper as needed. Ladle the hearty chowder into bowls and garnish with fresh parsley before serving.

Notes

• For a thicker chowder, mash about 1/4 of the potatoes against the side of the pot before adding the cream.
• You can substitute smoked sausage with Italian sausage for a different flavor profile.
• This recipe makes excellent leftovers; store cooled chowder in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 6
• Sodium: 950
• Fat: 32
• Saturated Fat: 12
• Unsaturated Fat: 15
• Trans Fat: 0.5
• Carbohydrates: 30
• Fiber: 3
• Protein: 20
• Cholesterol: 75