Sausage and Sweet Potato Chowder
Warm up with a hearty bowl of Sausage and Sweet Potato Chowder, a comforting one-pot meal that perfectly balances smoky, savory, and creamy flavors. This easy-to-make chowder features tender chunks of sweet potato and russet potato simmered with browned sausage, aromatic garlic, and onions in a flavorful chicken broth seasoned with thyme and paprika. A touch of heavy cream adds luxurious richness, while blending a portion of the soup creates a velvety texture without losing the satisfying bites of potato and sausage. Topped with fresh parsley and optional shredded cheddar cheese, this chowder is perfect for cozy dinners, meal prepping, or impressing guests. Serve it with crusty bread for a wholesome, soul-warming experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound sausages (mild or spicy, as preferred, casing removed)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 cups sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 large russet potato, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 cup optional shredded cheddar cheese (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sausage to the pot and cook, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion to the pot and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced sweet potatoes, russet potato, chicken broth, dried thyme, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 15-20 minutes, or until the potatoes are tender.
Use an immersion blender to blend roughly half of the soup directly in the pot (or transfer half the soup to a blender, blend until smooth, and return it to the pot). This will create a creamy texture while leaving some chunks for texture.
Stir in the heavy cream and cooked sausage, and heat the chowder for another 3-5 minutes until warmed through. Adjust seasoning if needed.
Ladle the chowder into bowls and garnish with chopped parsley and shredded cheddar cheese, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 966 mg | 21% | |
*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.
