Potato Sausage Chowder

Hey there, busy friend! I’m Lina, and I live for lightning-fast meals that taste like you slaved for hours. This Potato Sausage Chowder is my ultimate weeknight hero. It’s creamy, hearty, and ridiculously easy. Seriously, you’ll have a steaming bowl of comfort food ready before your favorite show even starts. Let’s dive in and get dinner done!

Why You’ll Love This Recipe

First off, this Potato Sausage Chowder saves you precious time. We’re talking one pot, minimal chopping, and a 30-minute timeline. Secondly, it uses smart shortcuts like pre-cooked sausage and frozen veggies. That means less prep and less cleanup. Finally, it’s incredibly forgiving. Swap ingredients based on what’s in your fridge. You’ll love how flexible and foolproof this chowder is!

Ingredients You’ll Need

Gather these simple items. I bet you have most already! Look for shortcut ingredients to speed things up.

Ingredient	Notes
1 lb smoked sausage	Pre-cooked for a major time-saver!
4 cups diced potatoes	Use frozen diced potatoes to skip peeling.
1 onion, diced	Or 1 tbsp onion powder in a pinch.
2 cloves garlic, minced	Jarred minced garlic works great too.
4 cups chicken broth	Low-sodium if you prefer.
1 cup heavy cream	For that rich, creamy texture.
1 cup frozen corn	No thawing needed!
1 tsp paprika	Adds a smoky flavor boost.
Salt and pepper	To taste.

Substitutions & Variations

No time for a grocery run? No problem! Use what you have. Swap sausage for cooked bacon or ground turkey. Try sweet potatoes instead of regular potatoes. Use milk or half-and-half if you’re out of heavy cream. Add a can of drained diced tomatoes for extra color. Toss in some spinach at the end for greens. This Potato Sausage Chowder adapts to your pantry perfectly!

Step-by-Step Instructions

1. Slice the sausage into rounds. Brown them in a large pot over medium heat for 5 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic for 3 minutes until fragrant.
3. Add the potatoes and chicken broth. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
4. Stir in the cooked sausage, corn, and paprika. Cook for another 5 minutes.
5. Pour in the heavy cream. Heat through but don’t boil. Season with salt and pepper.
6. Serve immediately and enjoy your cozy meal! If you enjoyed this, check out our guide on Potato Sausage Chowder for more delicious tips.

Pro Tips for Success

Multitask like a pro! While the chowder simmers, whip up a quick side salad. For meal prep, chop veggies ahead and store them in the fridge. Use a Dutch oven or heavy-bottomed pot to prevent burning. Taste and adjust seasoning at the end. Remember, you control the salt! These tips make this Potato Sausage Chowder even faster and more delicious. For more details about quick meal prep, read Cheesy Ranch Potatoes and Smoked Sausage.

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat. Add a splash of broth if it thickens too much. Unfortunately, I don’t recommend freezing this chowder as the cream can separate. If you’re curious about storage options, check out Cheddar Garlic Herb Potato Soup for an easier freezing solution. But trust me, leftovers won’t last long!

What to Serve With This Recipe

Keep it quick and simple! Serve this Potato Sausage Chowder with crusty bread for dipping. A pre-made bagged salad works wonderfully. Alternatively, try some quick garlic toast or a side of steamed broccoli. These sides require almost no effort and complete the meal beautifully.

FAQs

Can I make this chowder ahead?

Absolutely! Prepare it up to a day in advance. Store it in the fridge and reheat gently before serving.

What kind of sausage works best?

I love smoked sausage like kielbasa for its flavor and convenience. Any pre-cooked sausage will do!

Can I use milk instead of cream?

Yes, but the chowder will be less creamy. Whole milk or half-and-half are good substitutes.

How can I thicken the chowder?

If you prefer a thicker consistency, mash some potatoes against the pot or add a slurry of cornstarch and water.

Is this recipe freezer-friendly?

I don’t recommend freezing due to the dairy content. It’s best enjoyed fresh or refrigerated for a few days.

Nutrition Information (per serving)

Here’s a rough estimate per serving. Remember, values can vary based on ingredients used.

Nutrient	Amount
Calories	450 kcal
Carbohydrates	25g
Protein	18g
Fat	32g
Saturated Fat	15g
Cholesterol	85mg
Sodium	1100mg
Fiber	3g
Sugar	5g

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