Chowder, traditionally a hearty, thick soup, has roots in French and British cuisine, where it was often made with seafood and starchy ingredients like potatoes. As the dish spread to North America, particularly New England, it evolved into many forms, including clam chowder and corn chowder. While seafood-based chowders are popular, meat and vegetable variations have become equally beloved, with potato and sausage being a staple pairing.

Why Potato and Sausage are a Popular Combination for Chowder

Potatoes provide a creamy, starchy base, making them ideal for chowders, while sausage adds a savory, robust flavor that complements the mildness of potatoes. This combination brings together a rich, hearty texture and deep, comforting flavors, making it an excellent dish for colder months.

Overview of the Recipe

Potato and sausage chowder is a creamy, rich soup filled with tender chunks of potatoes, smoky sausage, and vegetables like onions, garlic, and celery. The broth, often thickened with cream, makes it an ideal comfort food during cold weather. It’s versatile and easy to make, making it a go-to dish for family meals or casual gatherings.

Importance of Ingredients

The main ingredients — potatoes, sausage, and vegetables — create a flavorful, filling dish. The balance of creamy potatoes and savory sausage is enhanced by the addition of seasonings like thyme or bay leaf. Regional variations often incorporate local ingredients, and families may customize the recipe with different types of sausage or additional vegetables.

Ingredients Breakdown

Primary Ingredients

Potatoes:
The type of potato you use can affect the texture of your chowder. Russet potatoes are high in starch, which makes them break down easily, thickening the chowder naturally. On the other hand, Yukon Gold potatoes are waxier and hold their shape better, providing a creamy yet firm bite in the soup.

Sausage:
Sausage brings richness and depth to the chowder. You can choose from a variety of types depending on the flavor profile you want. Smoked sausage adds a savory, smoky undertone, while spicy sausage like chorizo or Italian sausage introduces heat and bold flavors. Milder sausages work if you prefer a more subtle, balanced flavor.

Supporting Ingredients

Vegetables:
A classic base includes diced onions, garlic, celery, and carrots. These aromatics provide a sweet, earthy balance to the richness of the sausage and cream, while also adding texture.

Dairy:
Heavy cream or milk is often added to give the chowder a rich and velvety texture. You can also incorporate cheese for a deeper, savory flavor.

Broth:
A flavorful broth is the foundation of any good chowder. A chicken or vegetable broth works best, but you can mix them to balance lightness and richness.

Spices and Seasonings

The standard seasoning includes salt, pepper, thyme, and bay leaf. These herbs enhance the natural flavors of the sausage and vegetables. For an extra punch, consider adding smoked paprika for smokiness or cayenne for heat.

Step-by-Step Cooking Instructions

Preparation

Begin by peeling and dicing your potatoes into small cubes. Dice onions, celery, and carrots into even pieces, and mince the garlic. Slice or crumble the sausage based on the type you choose.

Pre-cook the sausage in a skillet over medium heat to release its fat and develop flavor. Cook until browned, then remove and set aside.

Building the Base

In the same pot, add a tablespoon of oil or butter and sauté the diced onions, garlic, celery, and carrots. Cook over medium heat for about 5 minutes until the vegetables soften and become fragrant. Stir occasionally to prevent burning.
Add the browned sausage to the pot and stir, allowing the sausage and vegetables to combine.

Making the Chowder

Once the base is ready, add the diced potatoes and enough broth (chicken or vegetable) to cover the ingredients. The potatoes will absorb the flavors from the broth and seasonings.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes until the potatoes are tender. Stir occasionally to ensure even cooking.
If you prefer a thicker chowder, mash a few of the potatoes in the pot or mix a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons of water) and stir it into the soup. This will give the chowder a creamier consistency.

Final Touches

Once the potatoes are cooked, stir in heavy cream or milk to make the chowder rich and creamy. Let it simmer for another 5-10 minutes to incorporate the flavors.
Taste and adjust the seasoning with salt, pepper, or additional herbs like thyme or bay leaf.
For a finishing touch, sprinkle in fresh parsley or chives before serving.

Variations and Customizations

Types of Sausage Variations

The sausage can greatly influence the overall flavor of the chowder. For a smoky and robust taste, try using kielbasa or andouille sausage. If you prefer a spicier kick, opt for Italian sausage or chorizo. For a milder version, a simple breakfast sausage or turkey sausage can be used.

Potato Alternatives

While regular white potatoes are the traditional choice, you can experiment with sweet potatoes or a mix of root vegetables like parsnips and turnips. Sweet potatoes add a natural sweetness that contrasts nicely with the savory sausage.

Dietary Adaptations

For a dairy-free version of the chowder, replace the cream with coconut milk or any plant-based cream. This will still provide a creamy texture without the use of dairy. If you need the chowder to be gluten-free, you can thicken the soup with cornstarch or potato starch instead of flour.

Additional Ingredients

Adding corn or bacon gives the chowder a sweet, smoky flavor that enhances its richness.
For more texture, consider adding leeks, which contribute a subtle onion flavor, or greens like kale or spinach for a nutritious boost.

Tips for Perfect Potato and Sausage Chowder

Choosing the Right Potatoes

The texture of your chowder will depend heavily on the type of potatoes you use. Starchy potatoes like Russets break down and thicken the chowder, while waxy potatoes like Yukon Golds hold their shape better and provide a firmer bite.

Cooking Sausage for Maximum Flavor

To get the most flavor out of your sausage, brown it before adding it to the chowder. The caramelization adds depth and enhances the sausage’s savory qualities.

Controlling Thickness

If your chowder is too thin, you can add a roux (flour cooked with butter) or use a slurry of cornstarch and water. On the other hand, if it’s too thick, thin it out with a bit of broth or milk.

Balancing Flavors

Balancing the creaminess of the chowder with the saltiness of the sausage is key. Be sure to taste and adjust seasoning as you go. Herbs like thyme or bay leaf add a fragrant, subtle complexity that enhances the dish.

Serving Suggestions

Garnishes

Adding fresh herbs like parsley, chives, or thyme right before serving brightens the dish. A dollop of sour cream or grated cheese can also add richness and texture to the top of the chowder.

Side Dishes

Potato and sausage chowder pairs wonderfully with crusty bread or cornbread, which can be used to soak up the creamy broth. For a lighter accompaniment, serve it alongside a simple green salad to balance out the richness of the soup.

Meal Pairing

For drinks, beer, hard cider, or a crisp white wine work well with the hearty flavors of the chowder. Serve the dish at casual family dinners, holiday gatherings, or on cold winter nights when comfort food is most appreciated.

Nutritional Information

Calories and Macronutrients

A typical serving of potato and sausage chowder contains around 300-400 calories, depending on the ingredients used. The breakdown includes approximately 15-20 grams of protein, 20-30 grams of carbohydrates, and 15-25 grams of fat per serving. The carbohydrates come primarily from the potatoes, while sausage contributes most of the protein and fat.

Health Benefits of Key Ingredients

Potatoes are a great source of potassium and dietary fiber, supporting heart health and digestion. They also provide a good amount of vitamin C and vitamin B6.
Sausage is a good source of protein, but you should be mindful of its fat content. Opt for leaner varieties if you want a healthier version.
The vegetables like onions, garlic, celery, and carrots add important vitamins, minerals, and antioxidants, supporting overall health.

Healthier Modifications

For a lighter version, you can substitute regular sausage with turkey sausage or plant-based sausage to reduce fat. Using milk or a blend of milk and broth instead of heavy cream will also lower the fat content without sacrificing too much creaminess.

Common Mistakes to Avoid

Overcooking Potatoes

Potatoes can become mushy if overcooked. To avoid this, keep a close eye on the cooking time and test for doneness with a fork. When they are tender but still hold their shape, they are ready.

Under-seasoning

Chowder can become bland if not seasoned properly. Taste the soup throughout the cooking process, especially after adding the broth and cream, to adjust the salt, pepper, and herbs.

Using the Wrong Sausage

Not all sausages work well in chowder. Very fatty sausages can make the dish greasy, while dry sausages won’t contribute much flavor. Opt for sausages that balance fat and flavor, like smoked or spicy varieties.

Skipping the Sauté Step

Sautéing the vegetables and sausage before adding the broth enhances the flavor significantly, allowing them to develop a richer taste.

Storage, Freezing, and Reheating

Storage Tips

To store leftover chowder, allow it to cool and then transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. This will help maintain its freshness and prevent the dairy from spoiling.

Freezing Chowder

Chowder can be frozen for up to 3 months, but freezing dairy-based soups may cause the cream to separate when thawed. To avoid this, you can freeze the chowder before adding cream. When reheating, stir in the cream after the chowder has thawed and is warmed up.

Reheating Advice

To reheat, warm the chowder on low heat on the stovetop, stirring occasionally to prevent scorching. Add a splash of milk or broth while reheating to freshen up the texture, especially if the chowder has thickened after storage.

FAQs

Can I make this chowder ahead of time?

Yes, in fact, the flavors of the chowder can deepen if made a day ahead. Store it in the refrigerator and reheat slowly on the stovetop when ready to serve.

What’s the best type of sausage for this chowder?

Smoked sausage or spicy varieties like chorizo or Italian sausage work best, but mild sausages can be used for a more balanced flavor. The choice depends on your taste preference.

How can I make this dish vegetarian?

You can substitute the sausage with plant-based sausage or mushrooms for a hearty, savory flavor. Use vegetable broth instead of chicken broth to keep it vegetarian.

Can I use leftover cooked potatoes in this chowder?

Yes, you can use pre-cooked potatoes, but reduce the cooking time to avoid overcooking them. Add them towards the end of the simmering process.

How can I make the chowder thicker?

To thicken the chowder, you can mash some of the potatoes, add cream, or stir in a slurry of

Potato and Sausage Chowder

Author: Munil

Print Recipe

Description

This Potato and Sausage Chowder is a warm, hearty, and flavorful soup that’s perfect for chilly days or cozy family dinners. Packed with tender potatoes, savory sausage, and a blend of aromatic vegetables, this chowder is rich and creamy, thanks to the addition of broth and cream. The sausage provides a bold, smoky or spicy flavor that complements the smooth, starchy potatoes, making it a comforting dish everyone will love. It’s also a versatile recipe with options for dietary adaptations and ingredient variations to suit different preferences.

Instructions

Heat the oil in a soup pot. Remove the sausage from the casing, add to the pot, break up the sausage with a spatula and fry until golden on the outside and cooked all the way through, then remove to a separate plate.(If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot)

To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer. Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes, then bring the sausage back in.
Pour a bit of the chicken stock in and stir until well combined with the roux, then pour in the rest, add 2 bay leaves and wild rice, bring to a boil and cook for 30 minutes, then add the cubed potatoes and cook for 15 minutes longer until the wild rice and the potatoes are cooked. Then pour in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with chopped fresh parsley.

Notes

Flavor Profile:

Potatoes: Provide a creamy, starchy texture that naturally thickens the chowder.
Sausage: Adds depth and richness. You can use smoked, spicy, or mild sausage depending on your preference. For a lighter version, turkey sausage or plant-based sausage works well.
Vegetables: A classic mirepoix of onion, garlic, celery, and carrots forms the aromatic base of the chowder, enhancing its flavor and adding natural sweetness.

Broth and Cream: The broth provides a savory foundation, while the cream adds richness and velvety texture.
Herbs and Spices: Salt, pepper, thyme, and bay leaf offer a fragrant backdrop to the hearty ingredients. For extra flavor, consider adding smoked paprika or cayenne pepper.

Cooking Tips:

Potato Choice: Use Russet potatoes for a chowder that thickens naturally, or Yukon Gold potatoes if you prefer a firmer bite.

Sausage Browning: Pre-cooking the sausage is key to developing its flavor. The browning process releases fat and caramelizes the meat, adding a rich, savory depth.
Thickening the Chowder: If you prefer a thicker consistency, mash a portion of the cooked potatoes or add a slurry of cornstarch and water.
Balancing Creaminess: For a less rich version, reduce the cream and replace it with more broth, or use a lighter dairy option like milk.

Customizations: This recipe is easily customizable. You can add other ingredients like corn, bacon, or greens (kale or spinach) to give it extra texture and nutrition.

Dietary Modifications:

Dairy-Free: Replace the cream with coconut milk or any plant-based cream alternative.
Gluten-Free: The recipe is naturally gluten-free, but ensure any sausage or broth used is certified gluten-free if necessary.

Vegetarian: Substitute the sausage with plant-based sausage or mushrooms for a savory, meat-free version, and use vegetable broth instead of chicken broth.

Storage and Reheating:

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making the chowder taste even better the next day.
Freezing: Chowder can be frozen for up to 3 months. For best results, freeze the chowder before adding cream, and stir in fresh cream upon reheating.

Reheating: Reheat the chowder slowly on the stovetop over low heat, adding a splash of broth or milk if it becomes too thick.

Serving Suggestions:

Garnish: Top with fresh parsley, chives, or thyme for a burst of color and flavor. You can also add a dollop of sour cream or sprinkle grated cheese for extra richness.
Sides: Serve with crusty bread, cornbread, or a light green salad to round out the meal. Pair it with a crisp white wine, beer, or cider for an ideal dining experience.