Lu-Ann Simon January 2, 2026

This post may contain affiliate links, please see our Disclosure for details.

Ultimate Potato and Sausage Chowder (Creamy One-Pot Comfort)

Name: Ultimate Potato and Sausage Chowder (Creamy One-Pot Comfort)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound chicken sausage, sliced or crumbled; 1 small yellow onion, diced; 2 garlic cloves, minced; 3 cups Yukon Gold or russet potatoes, peeled and diced; 4 cups chicken broth; 1 cup heavy cream or half-and-half; ½ teaspoon dried thyme; ½ teaspoon smoked paprika; Salt and pepper to taste; 1 cup corn kernels (fresh or frozen); ½ cup shredded cheddar; Chopped parsley or chives for garnish

Jump to Recipe·Print Recipe

Imagine a chilly evening, the kitchen warm with the gentle hum of a pot on the stove, and the first spoonful of Ultimate Potato and Sausage Chowder (Creamy One-Pot Comfort) sending a ribbon of steam to the ceiling as you inhale rich, savory aromas. This chowder is all about cozy textures, tender potatoes, and savory chicken sausage folded into a silky broth, the sort of bowl you come back to again and again on weeknights and slow Sundays. If you love one-pot meals that feel like a hug in a bowl, this recipe delivers comfort without fuss, and it pairs beautifully with dishes like a hearty smoked sausage and potatoes recipe for a family-style dinner spread.

Why This Ultimate Potato and Sausage Chowder (Creamy One-Pot Comfort) Works

This chowder brings three things together in perfect balance, creamy broth, chunky Yukon Gold potatoes that hold their shape, and savory sliced or crumbled chicken sausage that adds meaty depth without heaviness. The dish cooks in a single pot, so the sausage fats flavor the aromatics, the potatoes release a gentle starch that thickens the broth, and a touch of cream rounds everything into a smooth, satisfying finish.

You will love it because it is flexible and forgiving, easy to scale up for a crowd, and forgiving if you swap small elements like the type of sausage or the dairy. It reheats beautifully, which makes it an ideal meal prep recipe for cold weather dinners.

Quick highlights

One-pot comfort, minimal cleanup
Rustic, hearty texture, not purely blended
Versatile for swaps like turkey or chicken sausage

What You’ll Need

This chowder centers on a few simple, familiar ingredients, each with a clear role. The sausage provides savory umami, the onion and garlic build the aromatic base, potatoes add body, and cream brings silkiness. If you prefer a lighter finish, use half-and-half instead of heavy cream, and swap in turkey sausage for a leaner profile if you like.

Ingredients
1 tablespoon olive oil
1 pound chicken sausage, sliced or crumbled (use chicken or turkey sausage for a leaner option)
1 small yellow onion, diced
2 garlic cloves, minced
3 cups Yukon Gold or russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream or half-and-half
½ teaspoon dried thyme
½ teaspoon smoked paprika
Salt and pepper to taste
1 cup corn kernels (fresh or frozen)
½ cup shredded cheddar
Chopped parsley or chives

Notes: If you have turkey bacon on hand and want a smoky ribbon of flavor, you can swap some of the sausage for chopped turkey bacon, but I prefer keeping the texture uniform with sliced or crumbled sausage. Yukon Golds give a creamier mouthfeel while russets break down a bit and thicken the broth more.

How to Cook Ultimate Potato and Sausage Chowder (Creamy One-Pot Comfort)

In a large soup pot, heat olive oil over medium heat. You want the oil shimmering but not smoking, ready to gently sizzle the sausage.
Add the chicken sausage and cook until browned, about 6 to 7 minutes. Stir occasionally so pieces sear evenly and release savory aromas, then drain excess fat if needed.
Stir in onion and garlic, sautéing for 3 to 4 minutes until the onion is glossy and softened, and the kitchen fills with a warm, garlicky scent.
Add the diced potatoes, dried thyme, smoked paprika, and chicken broth, scraping any brown bits from the bottom of the pot. The broth will look bright and fragrant as the spices bloom.
Bring the mixture to a gentle boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are fork-tender, their edges soft but still holding shape. You should see the broth pick up a slightly thicker texture as starch releases.
Stir in the heavy cream, then simmer 5 more minutes. The chowder will mellow and thicken, turning silky and glossy, taste and season with salt and pepper as needed.
Stir in the corn and cheddar if desired, allowing the cheese to melt into the hot chowder and the corn to warm through. Garnish with chopped parsley or chives and serve hot, spooning into warm bowls.

Prep ~15 minutes, Cook ~35 minutes, Total ~50 minutes, Servings ~6, Kcal ~420 per serving

Make-Ahead and Prep Tips

You can do quite a bit ahead to make dinner effortless. Dice the potatoes and store them submerged in cold water in the fridge for up to a day to prevent browning. Chop the onion and mince the garlic in a sealed container for up to 24 hours. If you plan to simmer a day ahead, cook the chowder fully, cool to room temperature, and refrigerate.

To finish after storing, reheat gently on the stove over low to medium-low heat, stirring occasionally until warmed through. If the chowder thickens too much after chilling, stir in a splash of chicken broth or water while reheating to restore the desired consistency. Leftover shredded cheddar and fresh herbs are best added just before serving for brightness.

Storing and Reheating

Refrigerate leftover chowder in an airtight container for up to 3 to 4 days, solidifying the cream but staying flavorful. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 2 months, leaving some headroom for expansion.

When reheating from the fridge, warm gently on the stovetop over low to medium-low heat, stirring frequently to prevent sticking, and add a little extra broth or water if it seems too thick. From frozen, thaw overnight in the fridge, then reheat as above. A freshness cue is aroma, the chowder should smell bright and savory, not sharp. If it smells off or has an odd texture, discard.

Perfect Pairings

Crusty artisan bread warmed to soak up every creamy drop
A crisp green salad dressed with lemon and olive oil to cut the richness
Oven-roasted Brussels sprouts with a squeeze of lemon for contrast
Buttered dinner rolls for a family-friendly option
Lightly sautéed green beans with almonds for color and crunch
For a heartier spread, serve alongside garlic butter steak bites and potatoes for a meaty companion course garlic butter steak bites and potatoes

Make It Your Own

Swap the sausage Choose turkey sausage or chicken sausage for a milder, leaner bowl, or choose a spicy chicken sausage for more heat.
Add leafy greens Stir in a few handfuls of baby spinach or chopped kale in the final minutes for color and nutrients.
Use different cheese Try smoked cheddar or Gruyère for a deeper, nuttier finish.
Make it chunky or smooth For a thicker base, mash some of the potatoes against the pot wall, or blend half the soup and return it for a creamier texture.
Veg-forward option Add diced carrots and celery with the onion for extra aromatics and texture.
Lighten it up Use half-and-half instead of heavy cream and reduce the cheese to keep the dish lighter.
Spice it up Add a pinch of cayenne or a few dashes of hot sauce when you add the cream for a subtle kick.
Smoking swap If you want smoky notes without pork bacon, crisp small pieces of turkey bacon separately and scatter them on top before serving.

All of these tweaks keep the chowder family-friendly and avoid pork or alcohol, while letting you steer the dish toward creamier, lighter, or spicier depending on your mood.

Pro Tips for Best Results

Brown the sausage well, let it develop color for deeper, savory flavor.
Cook potatoes to fork tender, but not mushy, so you get pleasant, chunkier texture.
If the chowder tightens up after chilling, loosen with warm broth, not cold water.
Taste and season at the end, salt behaves differently as the cream and potatoes mingle.
Use a heavy-bottomed pot to prevent hot spots and sticking on the bottom.
Serve immediately after adding cheese for melted ribbons rather than clumps.

Frequently Asked Questions

What type of sausage works best for this chowder?
Chicken or turkey sausage work especially well because they add savory flavor without overwhelming fattiness, and they blend nicely with the cream. If you prefer a spicier profile, choose a smoked or seasoned chicken sausage.

Can I make this chowder vegetarian?
Yes, swap the sausage for a hearty plant-based sausage or extra mushrooms sautéed until deeply browned, and use vegetable broth instead of chicken broth. Finish with cream or a creamy non-dairy alternative if you like.

How can I thicken the chowder without cream?
Cook a few extra potatoes and mash some into the broth, or whisk a tablespoon of cornstarch with equal water and stir it in while simmering until the chowder reaches the desired thickness.

Is this chowder freezer friendly?
Yes, it freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, thinning with broth if needed.

Can I use frozen potatoes if I do not want to peel and dice fresh?
Frozen diced potatoes can work in a pinch, but watch cooking time as they may break down faster and make the broth thicker sooner. Add frozen potatoes later in the simmer to avoid overcooking.

How much salt should I add?
Start with a light sprinkle, taste after adding the cream, then adjust. The sausage and cheese contribute salt, so seasoning at the end lets you balance flavors without over-salting.

Final Thoughts

Ultimate Potato and Sausage Chowder (Creamy One-Pot Comfort) is the kind of recipe you keep returning to when you want food that feels wholesome, warm, and reliably delicious. With simple swaps like chicken or turkey sausage and a few pantry staples, you can tailor it to your family and the ingredients you have on hand. Make a pot, invite someone you love, and let the aroma do the rest, because these bowls of creamy, savory comfort are meant to be shared soon.

Ultimate Potato and Sausage Chowder (Creamy One-Pot Comfort)

Author: anastasia-rice
Total Time: 50
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

A cozy and creamy one-pot chowder featuring tender potatoes and savory chicken sausage, perfect for chilly evenings.

Instructions

In a large soup pot, heat olive oil over medium heat. Add chicken sausage and cook until browned, about 6 to 7 minutes.
Stir in onion and garlic, sautéing for 3 to 4 minutes until softened.
Add the diced potatoes, thyme, smoked paprika, and chicken broth. Bring to a gentle boil.
Reduce heat and simmer for 15 to 20 minutes until potatoes are fork-tender.
Stir in heavy cream and simmer for an additional 5 minutes.
Incorporate corn and cheddar, stirring until melted. Garnish and serve hot.