Creamy Potato and Sausage Chowder
A rich and hearty chowder packed with smoky sausage, tender potatoes, sweet corn, and a velvety broth, all made in one pot. This cozy meal is thickened without a roux and balanced with just a touch of honey for sweetness.
Equipment
- Large pot or Dutch oven
- wooden spoon
- Measuring spoons and cups
- chef's knife
- cutting board
- ladle
Ingredients
- 1 12 oz smoked sausage, sliced and quartered
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 carrots, diced
- 1 sweet bell pepper, diced
- 1 tbsp minced garlic
- 1 tsp dried basil
- 1 tsp dried thyme
- 0.5 tsp crushed red pepper flakes
- 0.5 tsp black pepper
- 1 tbsp sea salt
- 3 medium Russet potatoes, peeled and diced
- 1 16 oz frozen sweet corn
- 4 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 3 tbsp honey
- 2.5 tbsp cornstarch
- 2.5 tbsp cold water (for slurry)
Instructions
- 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.
Notes
✔ Brown the sausage first for depth.
✔ 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).
✔ 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).
Nutrition
Calories: 325kcalCarbohydrates: 30gProtein: 13gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 48mgSodium: 760mgPotassium: 540mgFiber: 3gSugar: 9gVitamin A: 3100IUVitamin C: 26mgCalcium: 85mgIron: 1.6mg