If you love corn chowder but want to make it more filling and satisfying, this creamy potato and sausage chowder is exactly what you’re looking for. It’s packed with smoky sausage, tender potatoes, sweet corn, and a touch of honey for warmth. Every spoonful feels rich and comforting without being heavy, thanks to a simple cornstarch slurry that thickens the broth to velvety perfection.
What makes this chowder special is how easy it is to build layers of flavor with just one pot. Sautéed vegetables, golden-browned sausage, fragrant herbs, and heavy cream come together to create a soup that’s indulgent but not fussy. Whether you’re cooking for a family dinner, meal prepping for the week, or craving a cozy weekend meal, this Creamy Potato and Sausage Chowder delivers comfort and flavor in every bite. Top it with shredded cheese and sliced green onion for the perfect finish.
The Story Behind My Creamy Potato and Sausage Chowder
A Comforting Modern Classic
This creamy potato and sausage chowder started on a cool, rainy night when I wanted something that felt like comfort food — but without the heaviness of cream-based casseroles. I had smoked sausage, potatoes, and frozen corn sitting in the fridge, and within an hour, I had a bowl of something deeply satisfying, cozy, and packed with flavor.
Unlike traditional chowders that rely on a roux, this version uses a simple cornstarch slurry, making it gluten-free and quick to thicken. The texture stays creamy and smooth, with the perfect balance of sweet and savory.
The secret? Letting the sausage caramelize just enough before adding the vegetables. That’s where all the depth comes from, it infuses the chowder with smoky, savory flavor from the start.
If you’ve made my Garlic Parmesan Chicken or Texas Roadhouse Grilled Salmon, you’ll love how this recipe hits that same balance between comfort and freshness.
Why This Chowder Works
This potato and sausage chowder is a perfect balance of rich and wholesome. The smoked sausage adds salt and depth, while honey and corn add subtle sweetness that rounds out the flavor. The heavy cream gives it that decadent texture you want in a chowder, but with a clean finish that doesn’t feel too thick.
It’s hearty enough to stand alone as a meal but easy enough for weeknights. You can serve it with crusty bread, a simple green salad, or even a slice of Rosemary Garlic Focaccia for the ultimate cozy dinner.
If you like meals that feel both rustic and modern, this Creamy Potato and Sausage Chowder fits perfectly into that “everyday comfort” sweet spot — approachable, satisfying, and full of flavor.
How to Make Creamy Potato and Sausage Chowder
This creamy potato and sausage chowder uses simple ingredients that create bold, cozy flavors together.Base Ingredients
- 1 (12 oz) rope of smoked or kielbasa sausage, sliced and quartered
- 1 medium onion, diced (yellow or sweet)
- 2 stalks of celery, diced
- 3 medium carrots, diced
- 1 sweet bell pepper (red, orange, or yellow), diced
- 1 tablespoon minced garlic (about 2 cloves)
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 1 tablespoon sea salt (use less if your broth is salty)
Main Ingredients
- 3 medium Russet potatoes, peeled and diced (about 4 cups)
- 1 (16 oz) bag of frozen sweet corn (about 3½ cups)
- 4 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 3 tablespoons honey
For Thickening (Slurry)
- 2½ tablespoons cornstarch
- 2½ tablespoons cold water
Optional Toppings
Sliced green onion
Shredded cheddar cheese
Step-by-Step Instructions
- Brown the Sausage
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced sausage and cook for 3–5 minutes, stirring occasionally, until browned. Remove with a slotted spoon and set aside. Leave the flavorful oil in the pot. - Sauté the Vegetables
Add onion, celery, carrots, and bell pepper to the pot. Sprinkle with a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally, until softened and fragrant. - Add Seasonings and Garlic
Stir in basil, thyme, crushed red pepper flakes, salt, pepper, and minced garlic. Cook for 1–2 minutes until the garlic is fragrant — be careful not to burn it. - Add Potatoes, Sausage, and Corn
Return the browned sausage to the pot along with the diced potatoes, frozen corn, and chicken broth. Stir well, bring to a light boil, then reduce the heat to a gentle simmer. Cook for 25 minutes, or until the potatoes are tender. - Add Cream and Honey
Pour in the heavy cream and stir in honey. Taste and adjust seasoning as needed. Let simmer on low for 2–3 minutes. - Thicken with the Slurry
In a small bowl, mix cornstarch with cold water until smooth. Slowly pour the slurry into the chowder while stirring. Let it simmer for 3–5 minutes, or until the broth thickens and looks glossy. - Serve and Garnish
Ladle the chowder into bowls while hot. Top with shredded cheese and sliced green onion. Serve immediately for the best flavor and texture.
Pro Tips for the Perfect Creamy Potato and Sausage Chowder
| Step | Tip | Why It Works |
|---|---|---|
| Sausage | Brown before simmering | Builds deep, smoky flavor |
| Vegetables | Sauté slowly | Enhances sweetness and depth |
| Potatoes | Dice evenly | Ensures all pieces cook evenly |
| Slurry | Add gradually | Prevents lumps and keeps texture smooth |
| Cream | Stir in last | Keeps it silky and prevents curdling |
Notes and Variations
- For a thicker chowder, increase the cornstarch to 3 tablespoons (use equal cold water).
- You can swap Russet potatoes for Yukon Golds for a slightly creamier bite.
- For a lighter option, substitute half the cream with milk or evaporated milk.
- To make it vegetarian, add smoked paprika for depth.
- This chowder reheats well the next day, making it perfect for meal prep.
The Flavor Science Behind Creamy Chowder
How Creaminess Works in Chowder
The luscious texture of this creamy potato and sausage chowder isn’t just from the cream, it’s about how fat, starch, and heat interact. When the sausage cooks, it releases flavorful oil that becomes the foundation of the soup. That oil helps the vegetables caramelize gently, unlocking sweetness and aroma.
As the chowder simmers, the potato starch naturally thickens the broth, creating that signature velvety consistency. The heavy cream adds body and smoothness, blending with the broth and starch to coat every bite evenly. Finally, a quick cornstarch slurry brings everything together, giving the chowder that glossy, creamy finish that feels indulgent without being heavy.
Building Layers of Flavor
The flavor of this Creamy Potato and Sausage Chowder is built in layers, smoky sausage, sautéed vegetables, and fragrant herbs. When the sausage and veggies brown, they create tiny caramelized bits (fond) that add depth when the broth hits the pot.
A mix of basil, thyme, and crushed red pepper flakes gives warmth and complexity without overpowering the base. The honey and corn bring sweetness that balances the saltiness of the sausage and the earthiness of the potatoes.
Every spoonful brings contrast and texture: creamy broth, tender potatoes, juicy sausage, and crisp-tender vegetables. It’s balanced, comforting, and completely satisfying.
Serving and Storage Tips of Creamy Potato and Sausage Chowder
How to Serve Creamy Potato and Sausage Chowder
This creamy potato and sausage chowder is one of those meals that feels right no matter the season, cozy enough for winter, but light enough to enjoy year-round. Each bowl is hearty, satisfying, and perfect for sharing.
Serve it straight from the pot while it’s hot and glossy, topped with a few comforting extras. The creamy broth and smoky sausage pair beautifully with a crisp salad or warm bread.
Here are a few easy serving ideas to make it feel complete:
- Weeknight Dinner: Serve it with crusty sourdough bread or soft dinner rolls to soak up every drop of broth.
- Brunch or Lunch Gathering: Pair it with a fresh green salad or roasted vegetable side for a balanced meal.
- For Comfort Nights: Add extra cheese and a drizzle of honey for a sweet-savory finish.
- Lighter Option: Ladle smaller portions into mugs or ramekins, perfect for cozy evenings or light lunches.
This chowder is also a great make-ahead option for family meals or entertaining. The flavor deepens as it sits, making leftovers even better the next day.
How to Store and Reheat Chowder
Because this Creamy Potato and Sausage Chowder is cream-based, storing and reheating it properly helps preserve its smooth texture and flavor.
Refrigeration:
- Cool the chowder to room temperature before refrigerating.
- Transfer to an airtight container and refrigerate for up to 3 days.
- The flavor will continue to develop as it rests, making the next serving even more delicious.
Reheating:
- Warm gently over medium-low heat, stirring occasionally.
- If it thickens too much, add a splash of milk or broth to loosen it.
- Avoid boiling — high heat can cause the cream to separate.
Freezing:
- While you can freeze it, cream-based soups may change texture slightly after thawing.
- If freezing, cool completely and transfer to freezer-safe containers.
- To reheat, thaw in the fridge overnight, then warm slowly over low heat.
Toppings to Add Before Serving:
- Freshly chopped green onion for brightness
- Shredded cheese for richness
- A drizzle of honey or a few thyme leaves for a fresh, modern finish
Pro Tip for Make-Ahead Meals
If you plan to make this Creamy Potato and Sausage Chowder ahead of time, prepare everything except the cream and slurry. When ready to serve, reheat the base, add the cream and thickener, and simmer for 5–7 minutes before serving. This keeps the texture smooth and prevents over-thickening.
| Storage Type | How Long It Lasts | Best Method |
|---|---|---|
| Refrigerator | 3 days | Store in airtight container |
| Freezer | 2 months | Freeze in portions, reheat slowly |
| Reheat | Medium-low heat | Stir often, add milk or broth if needed |
This creamy potato and sausage chowder is the kind of dish that feels like home warm, filling, and balanced. Whether you make it for Sunday dinner or meal prep, it’s a recipe you’ll come back to again and again.
Because this chowder is cream-based, storing and reheating it properly helps preserve its smooth texture and flavor. Follow basic USDA food safety guidelines: cool completely before refrigerating, store in airtight containers, and reheat gently to prevent separation.
Creamy Potato and Sausage Chowder
Ingredients
Equipment
Method
- Heat a large pot or Dutch oven over medium heat. Add sliced sausage and cook for 3–5 minutes, stirring occasionally, until browned. Remove and set aside.
- In the same pot, add onion, celery, carrots, and bell pepper. Sprinkle with a pinch of salt and pepper. Sauté for about 5 minutes until softened.
- Stir in basil, thyme, red pepper flakes, black pepper, sea salt, and minced garlic. Cook for 1–2 minutes until fragrant.
- Return the sausage to the pot. Add diced potatoes, frozen corn, and chicken broth. Stir well, bring to a light boil, then reduce heat and simmer for 25 minutes or until potatoes are fork-tender.
- Add heavy cream and stir in the honey. Taste and adjust salt and pepper. Simmer gently for 2–3 minutes.
- In a small bowl, whisk together cornstarch and cold water until smooth. Slowly pour slurry into the chowder while stirring. Let simmer 3–5 minutes until broth thickens.
- Ladle hot chowder into bowls. Top with shredded cheese and green onion before serving.
Nutrition
Notes
✔ For a thicker chowder, increase cornstarch to 3 tbsp.
✔ Use Yukon Gold potatoes for a creamier texture.
✔ For meal prep, add cream and slurry only when reheating.
✔ Refrigerate up to 3 days; reheat gently with a splash of broth or milk.
✔ Freezer-friendly (may change texture slightly).
From your stove to our hearts
share your delicious take!FAQs About Creamy Potato and Sausage Chowder
1. What makes potato soup creamy?
The creaminess comes from a combination of fat and starch. In this creamy potato and sausage chowder, the heavy cream provides richness, while the starch from the potatoes and cornstarch slurry naturally thickens the broth. The result is a smooth, velvety texture without needing flour or a roux.
2. What is the Irish dish with mashed potatoes and sausage?
That traditional Irish dish is called Colcannon or Bangers and Mash. Both include mashed potatoes and sausage, but this Creamy Potato and Sausage Chowder transforms those same flavors into a hearty soup creamy, smoky, and perfect for cozy nights.
3. Should you cook sausage before adding it to soup?
Yes, browning the sausage first adds flavor and depth. The caramelization that forms on the bottom of the pot (fond) becomes the base of the chowder’s richness once you add the broth. It’s a simple step that makes a big difference in taste.
4. What is the difference between potato soup and potato chowder?
Potato soup tends to be smoother and lighter, while chowder is chunkier, richer, and usually includes a creamy base with added vegetables or meat. This creamy potato and sausage chowder combines the best of both, a creamy broth with hearty bites of potato, sausage, and sweet corn.
Potato soup tends to be smoother and lighter, while chowder is chunkier and richer. As The Kitchn explains, chowder traditionally includes cream, vegetables, and a thicker texture — exactly what makes this recipe so comforting and hearty.
Conclusion: Creamy Potato and Sausage Chowder
This creamy potato and sausage chowder is the definition of cozy food rich, balanced, and full of comfort. Every spoonful brings together smoky sausage, tender potatoes, sweet corn, and a velvety cream base that feels indulgent without being heavy.
It’s a modern twist on classic comfort food, made with simple ingredients and a smart shortcut that skips the roux but keeps all the creamy texture you love. Whether you’re cooking for a quiet weeknight dinner or feeding a crowd, it’s the kind of recipe that fills the kitchen with warmth and the table with smiles.
Serve it hot, garnish generously, and enjoy it slowly, the way real comfort food is meant to be.
