German Sausage Chowder
Warm, hearty, and brimming with flavor, German Sausage Chowder is the ultimate comfort food for chilly days. This creamy, savory soup features smoky German sausage paired with tender chunks of potatoes, carrots, and celery, all simmered in a rich, velvety broth seasoned with paprika and black pepper. A touch of heavy cream adds lusciousness, while fresh parsley provides a vibrant finishing touch. Perfectly balancing rustic ingredients with a cozy, homestyle appeal, this chowder is easy to prepare and comes together in just 50 minutes. Serve it with crusty bread for a satisfying, family-friendly meal that will leave everyone asking for seconds. Ideal for meal prepping or weeknight dinners, this German Sausage Chowder recipe is a must-try for soup lovers seeking bold flavors and hearty texture.
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Recipe Information
Ingredients
- 12 oz German sausage (smoked or bratwurst)
- 3 medium Russet potatoes
- 1 large Carrot
- 2 stalks Celery stalks
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 2 tbsp Butter
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tbsp All-purpose flour
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
Instructions
Dice the German sausage into bite-sized pieces and set aside.
Peel and cube the potatoes into 1/2-inch pieces. Dice the carrot, celery, and onion into small pieces. Mince the garlic.
In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
Add the onion, carrot, and celery to the pot. Sauté for 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, salt, black pepper, and paprika. Bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15 minutes or until the potatoes are tender.
Using a ladle, transfer 1 cup of the soup to a blender and puree until smooth, then return it to the pot to thicken the chowder. Alternatively, use an immersion blender to lightly blend the soup, leaving some chunks for texture.
Stir in the cooked sausage and heavy cream. Simmer for another 5 minutes to heat through.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 8115 mg | 353% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 19.1 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5104 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
