Smoked Sausage Potato Chowder
Cozy up with a bowl of smoked sausage potato chowder, a hearty and flavorful one-pot wonder that's perfect for cooler nights. This rich and creamy chowder features tender chunks of russet potatoes, savory smoked sausage, and a medley of vegetables like carrots, celery, and onion, all simmered in a velvety chicken broth and heavy cream base. A hint of garlic, thyme, and black pepper adds an aromatic depth, while a final garnish of fresh parsley elevates the dish. With just 20 minutes of prep time and simple ingredients, this comforting soup is easy to make yet full of bold, satisfying flavors. Serve it hot with crusty bread or crackers for a complete and soul-warming meal the whole family will love.
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Recipe Information
Ingredients
- 12 oz Smoked sausage
- 3 large Russet potatoes
- 1 large Carrot
- 2 Celery stalks
- 1 medium Onion
- 3 Garlic cloves
- 4 cups Chicken broth
- 1.5 cups Heavy cream
- 2 tbsp All-purpose flour
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Dried thyme
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Slice the smoked sausage into thin rounds and set aside.
Peel and dice the potatoes into bite-sized cubes. Dice the carrot, celery, and onion, and mince the garlic.
Heat a large pot or Dutch oven over medium heat and add the olive oil. Add the sliced smoked sausage and cook for 3-4 minutes until lightly browned. Remove the sausage and set aside.
In the same pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-6 minutes until the vegetables soften.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes, salt, black pepper, and thyme to the pot. Cover and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Return the browned smoked sausage to the pot. Slowly stir in the heavy cream and heat the chowder over low to medium heat for 5 minutes, but do not let it boil.
Taste and adjust seasoning if necessary. If the chowder is too thick, add a bit more chicken broth to reach your desired consistency.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.2 g | 317% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 8681 mg | 377% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 27.0 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 7246 mg | 154% | |
*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.
