Why I Love This Recipe

There are certain soups I find myself making on repeat as soon as the weather starts to cool down, and this is always near the top of the list. It’s hearty enough to be a full meal, comes together without much fuss, and somehow tastes like it simmered all day. Grab a piece of crusty bread, and you’ve got one of the coziest dinners you’ll make all season.

Enjoying The Leftovers

This chowder is one of those soups that gets even better after a night in the fridge. The flavors have more time to come together, making leftovers perfect for lunch or an easy dinner the next day. Serve it with fresh bread or a simple side salad for another complete meal.

Storing

Store the chowder in an airtight container in the refrigerator for up to 4 days. If you know you’ll be freezing leftovers, you can also make the soup before adding any dairy, then stir it in after reheating for the best texture.

Reheating

Warm the chowder over medium-low heat on the stovetop or in the microwave until heated through, stirring occasionally. If it has thickened in the refrigerator, simply stir in a splash of chicken broth or milk until it reaches your preferred consistency.

A bowl of potato chowder soup with sausage, sour cream and chopped green onions.
No ratings yet

Sausage and Potato Chowder

Loaded with Italian sausage, baby potatoes, carrots, celery, and a creamy, flavorful broth, this Sausage & Potato Chowder is the ultimate comfort food soup. It's an easy one-pot dinner that's hearty enough for the whole family and perfect for cozy weeknights, meal prep, or cold-weather comfort.
Print Pin Watch Video
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
US M
Servings 8

Ingredients

  • 1 lb ground italian sausage
  • 1 tbsp avocado oil
  • 2 stalks celery, thinly sliced
  • 2 small carrots, thinly sliced
  • 1/2 small yellow onion, diced
  • 5 lbs baby yellow potatoes, diced
  • 4 cups of chicken stock
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1/2 cup sour cream
  • 1 cup whole milk
  • 1 tbsp cornstarch + 2 tbsp water
Optional toppings
  • Sour cream
  • Green onions
US – M

Instructions

  • Preheat a large pot to medium heat and add the avocado oil
  • Once melted, add the diced onion, celery, and carrot, then saute for 3-5 minutes until soft.
  • Next, add the sausage and cook for 7-10 minutes until it is fully cooked.
  • Once the meat has cooked, add the potatoes, seasonings, and chicken stock. Mix well.
  • Bring to a boil and cover with a lid. Once boiling, bring it down to a low simmer and cook for about 15 minutes until the potatoes can be easily pierced with a fork.
  • Mix together 1 tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Add it to the soup and stir well. Bring it back to a boil and boil for 1 minute. This is going to help thicken the soup.
  • (optional) If you’d like the soup thicker, use an immersion blender and blend until the soup reaches your desired thickness.
  • Add the milk and sour cream and mix until well incorporated. Taste, then season with more salt or pepper as necessary.
  • Serve immediately with your favorite toppings! I like to add a dollop of sour cream and some sliced green onions. Enjoy!

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 511kcal | Carbohydrates: 59g | Protein: 19g | Fat: 22g | Fiber: 7g