Creamy Sausage Potato Chowder

This creamy sausage potato chowder is cold-weather comfort food at its best: savory Italian sausage crumbles, tender potatoes and sweet carrots in a thick, cheesy, cream-based broth that eats like a hug.

It is a one-pot, 45-minute dinner that tastes like it simmered all day. Ladle it into deep bowls, add crusty bread for dunking, and dinner is done. For more cozy soup nights, try our easy lasagna soup and our loaded baked potato soup next.

Why This Recipe Works

• The chowder builds its base right in the sausage drippings, so every spoonful carries that savory, seasoned flavor.
• A quick flour roux gives the broth a true thick chowder body without needing cups and cups of cream.
• Yukon Gold potatoes hold their shape but stay buttery — no falling apart, no gluey texture.
• The cream goes in at the end over low heat, so it stays silky and never splits.

Ingredients

One pot, simple staples. US measurements with metric in brackets.

• 1 tbsp olive oil or butter
• 1 lb (450 g) Italian sausage (mild or hot), casings removed
• 1 medium yellow onion, diced
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/4 cup (30 g) all-purpose flour
• 4 cups (950 ml) low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes (about 4 cups)
• 1 cup (240 ml) heavy cream (or half-and-half)
• 1 cup (100 g) shredded cheddar cheese
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley or chives, to serve
• 1/2 cup (90 g) cooked wild rice (optional, stir in at the end)

How to Make Creamy Sausage Potato Chowder

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook 6-7 minutes, breaking it into crumbles, until well browned. Leave the drippings in the pot.
2. Add the onion, carrots and celery and cook about 5 minutes until softened. Stir in the garlic, Italian seasoning and smoked paprika and cook 30 seconds.
3. Sprinkle the flour over everything and stir for 1 minute. Slowly pour in the broth, stirring constantly, and scrape up all the browned bits from the bottom.
4. Add the potatoes, bring to a boil, then reduce to a simmer and cook 15-18 minutes until the potatoes are tender.
5. Reduce the heat to low. Stir in the cream (and the cooked wild rice, if using) and simmer gently for 3-4 minutes — do not let it boil.
6. Stir in the cheddar until melted, then season with salt and pepper to taste. Rest 5 minutes to thicken, then serve topped with parsley or chives.

Tips for the Best Chowder

• Never boil the chowder after the cream goes in — gentle heat keeps it silky.
• Want it even thicker? Mash a few potato cubes against the side of the pot and stir them in.
• Hot Italian sausage plus a pinch of red pepper flakes gives it a gentle kick.
• Cut the potatoes into even cubes so they all finish at the same time.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat, stirring often — hard boiling can split the cream. For freezing, freeze the chowder before adding the cream and cheese (up to 2 months), then stir them in fresh while reheating.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes. Brown the sausage and vegetables on the stove first, then cook everything except the cream and cheese on Low for 4-5 hours. Stir those in at the end.

Can I make it lighter?

Use half-and-half instead of cream and skip the cheddar — it will be a little thinner but still delicious. A cornstarch slurry can restore body without flour, too.

Which potatoes are best for chowder?

Yukon Golds or red potatoes hold their shape and stay buttery. Russets work but break down and thicken the broth more.

Can I add corn?

Definitely — 1 cup of corn kernels (fresh, frozen or canned) stirred in with the cream is a classic chowder move.