Creamy One-Pot Potato and Sausage Chowder
This is a hearty, comforting potato and sausage chowder recipe. It uses simple steps to create a thick, velvety broth perfect for cozy nights.
- 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
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
- Add the diced potatoes, water, thyme, salt, and pepper to the pot. Return the cooked sausage to the pot.
- 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.
- 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.
- 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