There’s something magical about a warm, creamy chowder that hugs your soul on a chilly evening. Enter this Cheesy Potato and Sausage Chowder—a hearty, flavorful dish that’s as versatile as it is delicious.

Whether you’re feeding a hungry family, hosting a casual gathering, or simply craving a bowl of comfort, this recipe is your new go-to. Packed with tender potatoes, savory sausage, and a velvety cheese sauce, it’s the kind of meal that feels like a warm embrace.

Plus, it’s easy to make and endlessly customizable. Let’s dive in!

Recipe Overview

This Cheesy Potato and Sausage Chowder is the ultimate comfort food. It’s rich and creamy, with a perfect balance of smoky sausage, tender potatoes, and gooey cheese. The texture is luxuriously smooth, while the flavors are bold and satisfying. Best of all, it comes together in under an hour, making it a great option for busy weeknights or lazy weekends.

Ingredients List

Here’s what you’ll need to make this delicious chowder:

1 lb (450g) smoked sausage – Kielbasa or Andouille work beautifully for a smoky, savory flavor.
4 cups (about 4 medium) russet potatoes, peeled and diced – Russets are starchy and break down slightly, thickening the chowder.
1 medium onion, finely chopped – Adds a sweet, aromatic base.
3 cloves garlic, minced – For a punch of flavor.
4 cups (960ml) chicken broth – Use low-sodium to control the saltiness.
1 cup (240ml) heavy cream – For that luscious, creamy texture.
2 cups (200g) shredded cheddar cheese – Sharp cheddar melts beautifully and adds a tangy richness.
1 cup (100g) shredded Monterey Jack cheese – For a creamy, mild melt.
2 tablespoons unsalted butter – Adds depth and richness.
2 tablespoons all-purpose flour – Helps thicken the chowder.
1 teaspoon smoked paprika – Enhances the smoky flavor of the sausage.
1/2 teaspoon dried thyme – Adds a subtle earthy note.
Salt and pepper to taste – Season as you go!
Optional garnish: Chopped green onions, crispy bacon bits, or a sprinkle of extra cheese.

Step-by-Step Instructions

Prepare the Sausage: Slice the smoked sausage into bite-sized pieces. In a large pot or Dutch oven, cook the sausage over medium heat until browned and slightly crispy. Remove and set aside, leaving the drippings in the pot.
Sauté the Aromatics: In the same pot, melt the butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Thicken the Base: Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Add Liquids and Potatoes: Gradually pour in the chicken broth, stirring to combine with the roux. Add the diced potatoes, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Incorporate Cream and Cheese: Stir in the heavy cream and cooked sausage. Reduce the heat to low and gradually add the shredded cheeses, stirring until melted and smooth. Be careful not to boil the chowder once the cheese is added to prevent curdling.
Adjust Seasoning: Taste and adjust salt and pepper as needed. If the chowder is too thick, add a splash of broth or cream to reach your desired consistency.
Serve and Enjoy: Ladle the chowder into bowls and garnish with your favorite toppings, like green onions or crispy bacon.

Tips for Success

Use room-temperature cheese: Cold cheese can clump when melted. Let it sit out for 15-20 minutes before adding it to the chowder.
Don’t rush the roux: Cooking the flour and butter mixture ensures a smooth, lump-free base.
Simmer gently: Avoid boiling the chowder after adding the cheese to keep it creamy and prevent separation.
Customize it: Add veggies like corn, carrots, or spinach for extra nutrition and flavor.

Serving Suggestions

This chowder is a meal in itself, but it pairs beautifully with:

Crusty bread or garlic toast for dipping.
A simple green salad to balance the richness.
A cold beer or crisp white wine for a cozy night in.

For a fun presentation, serve the chowder in bread bowls or top with a sprinkle of fresh herbs for a pop of color.

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
Freeze: While the chowder can be frozen, the dairy may separate slightly upon thawing. To freeze, omit the cream and cheese, then add them when reheating.

FAQs

Can I use a different type of sausage?
Absolutely! Italian sausage, chorizo, or even ground beef can work well. Adjust the seasoning to match the flavor profile.

Can I make this chowder in a slow cooker?
Yes! Brown the sausage and sauté the onions and garlic first, then add everything except the cream and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese before serving.

What if my chowder is too thick?
Simply thin it out with a bit of broth or cream until you reach your desired consistency.

Can I make it vegetarian?
Sure! Swap the sausage for plant-based sausage or mushrooms, and use vegetable broth instead of chicken broth.

Conclusion

This Cheesy Potato and Sausage Chowder is more than just a recipe—it’s a bowl of comfort, warmth, and joy. Whether you’re cooking for a crowd or just treating yourself, it’s guaranteed to satisfy.

So grab your pot, gather your ingredients, and let’s make something delicious together.

Don’t forget to share your creations with us—we’d love to hear how it turned out!

Happy cooking! 🥄🧀