Ever come home, chilly and starving, and you want something hearty that’s not just another boring chicken dinner? Potato Sausage Chowder Dinner Recipe totally fits that bill. There’s just something magical about a big ol’ pot of chowder bubbling away—smells like comfort, tastes like a hug, and wow, it seriously fills you up. If you dig recipes like {10-minute air fryer chicken sausage & veggies} or crave easy potato comfort like these {cheesy air fryer hasselback potatoes}, stick with me. I’m spilling all my secrets and some honest screw-ups, too, because hey, who’s perfect? 
What is Chowder?
Alright, so chowder is basically a thick, chunky soup. Not quite like your canned tomato or plain ol’ chicken noodle… It’s richer, creamier, and has tons of stuff in every bite. Kinda like, you scoop with your spoon and you know you’re getting something more than just broth—potatoes, sausage, corn, whatever floats your boat, really. My first chowder, not gonna lie, ended up as a weird potato mash. I learned (the hard way) to not over-boil the potatoes, and let me tell ya, it’s all about striking the right creamy-not-gluey vibe.
Folks usually think it’s a coastal New England thing, but I say, every kitchen needs a good chowder trick up its sleeve. Southern folks might toss in hot sauce; some Midwesterners, more bacon. If you want to make a dinner that tastes like it belongs in a five-star restaurant without leaving your jammies, chowder is it. Oh, and it’s a real crowd-pleaser at potlucks; trust me, been there, watched it disappear.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes | 4 medium | Peeled and chopped into bite-size pieces |
| Smoked Sausage | 12 oz | Andouille or kielbasa, sliced |
| Onion | 1 large | Diced |
| Garlic | 2 cloves | Minced |
| Chicken Broth | 3 cups | Store-bought or homemade |
| Frozen Corn | 1 cup | Adds sweetness |
| Milk | 1 ½ cups | Whole milk recommended for creaminess |
| Shredded Cheddar Cheese | 1 cup | Plus extra for topping |
| Butter | 2 tablespoons | For sautéing |
| Flour | 2 tablespoons | For thickening |
Ingredients
You won’t need anything fancy. Here’s what I actually use, no frills.
- 4 medium russet potatoes (peeled and chopped bite-size)
- 12 oz smoked sausage (andouille, kielbasa, or whatever you love, sliced)
- 1 large onion (diced, not too fine, gives more texture)
- 2 cloves garlic (minced, or you know, a big scoop from the jar)
- 3 cups chicken broth (store-bought works, but homemade tastes ahh-mazing)
- 1 cup frozen corn (adds a little sweetness)
- 1 ½ cups milk (use whole milk for creamy results)
- 1 cup shredded cheddar cheese (plus extra for topping if you want to feel fancy)
- 2 tablespoons flour
- 2 tablespoons butter
- Salt, pepper, and a sprinkle of smoked paprika
Sometimes I sack in some carrots or celery if the fridge looks sad, but these basics? Always good. 
Instructions
First, grab your big soup pot—use a Dutch oven if you’ve got one, but any heavy pot is fine. Melt your butter on medium heat, toss in the sausage slices, and let them brown a little. Not too crispy, just enough to get them all caramelized and smelling great. Add the onion and cook until it’s a little see-through (when you start to cry, you’re doing it right, ha).
Next, garlic time. Stir that around for a minute. Dump in the flour, stir again—this makes your chowder thick, not runny. Splash in your chicken broth slowly, stirring as you go so you’re not stuck with weird clumps.
Now, dump in potatoes and bring the whole thing to a light simmer. Cover, but prop the lid a bit so steam escapes. Give it about 10-15 minutes, until the potatoes have just a little bite left, not mush. Corn goes in next. Pour in your milk, let it warm up (don’t boil here or it’ll go weird). After a couple minutes, stir in the shredded cheddar. It’ll melt, making the soup thick, creamy, and—honestly—kinda dreamy.
Taste and season with salt, pepper, and smoked paprika. Spoon it into bowls, top with extra cheese, and dive right in! I like it with a hunk of crusty bread, but that’s just extra. 
Recipe Tips and Notes
Let’s get real, sometimes things don’t go as planned. If your chowder gets too thick, just add a splash of broth or milk until it’s how you like it. Leftover sausage from your {delicious air fryer baked potato} night? Toss it in. Honestly, this recipe’s pretty forgiving.
Swap sausage for, say, leftover rotisserie chicken if the mood hits (done it, no shame). If you want a spicy twist, use hot sausage or toss in a pinch of cayenne. Oh, and if you hate chopping onions, nobody’s judging if you grab the pre-chopped bag at the store.
One weird tip: a lot of people skip browning the meat first but, trust me, it packs flavor. Seriously, it makes a difference. So does real cheddar instead of the bagged kind, but you do you.
Storage and Leftovers
Here’s something I learned after a midnight fridge raid: chowder actually gets better after sitting a night in the fridge. Makes about four bowls, but you can double it if feeding a crowd. Let it cool before you toss it in an airtight container.
Warm it up low and slow on the stove—zap it in the microwave only if you’re really in a hurry, and stir halfway through. The potatoes will thicken the soup, so add a tiny splash of milk before reheating.
It’ll keep safely for three days in the fridge, though honestly, mine rarely lasts that long. I’d skip freezing unless you’re okay with a little texture change. Potatoes just do their own thing after freezing… kinda weird but still edible.
Tools Used to Make This Recipe
You really don’t need to raid a fancy kitchen store. Here’s the gear I trust over and over when I whip up chowder—
- Heavy soup pot or Dutch oven
- Sturdy wooden spoon (for stirring endlessly)
- Chopping board and sharp knife
- Ladle—you don’t want to try pouring boiling chowder, trust me
If you’re extra organized, a soup container for leftovers makes life easier. But for real, nothing here’s high-tech.
Common Questions
Can I use different sausage?
Yep! Any smoked sausage works—kielbasa, Italian, even turkey sausage. Change it up however you like.
Is this gluten-free?
Not as written, but you can swap flour for cornstarch and make sure your sausage and broth are gluten-free.
How spicy is Potato Sausage Chowder Dinner Recipe?
It doesn’t come out too spicy unless you pick a hot sausage. Add hot sauce if you’re feelin’ wild.
Best sides for chowder?
I honestly love it with crusty bread, or you can pair with a simple salad. Folks rave about it with {easy sausage pancake bites} sometimes for a brunchy spin.
Can I make this in advance?
Yes! Actually, the flavors get deeper. Just store in the fridge and reheat gently.
Chowder Nights Are the Best Nights
All in all, if you want a dinner that feels like home and totally stops everyone from scrolling their phone at the table, this Potato Sausage Chowder Dinner Recipe nails it. Seriously, chowder fans might also love the ideas in Potato and Sausage Chowder – Vikalinka, or if you crave something cheesier, peek at Cheesy Italian Sausage Potato Chowder – A Night Owl Blog. Still craving more? The sausage potato soup from The Cozy Cook goes great with a big pot of this. If you give this a try, I’d love to hear how it went—don’t forget to check out those links for more tasty inspo. Grab your spoon, it’s chowder time. 
Potato Sausage Chowder Dinner Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with adjustments)
Description
A hearty Potato Sausage Chowder that is creamy, rich, and filled with chunks of potatoes and sausage.
Ingredients
- 4 medium russet potatoes, peeled and chopped into bite-size pieces
- 12 oz smoked sausage, andouille or kielbasa, sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup frozen corn
- 1 ½ cups whole milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2 tablespoons butter
- 2 tablespoons flour
- Salt, pepper, and a sprinkle of smoked paprika
Instructions
- Melt butter in a large pot over medium heat.
- Add the sausage slices, cooking until browned.
- Add the diced onion and cook until translucent.
- Stir in the minced garlic and cook for about 1 minute.
- Add flour and mix well to avoid clumps.
- Slowly pour in chicken broth while stirring.
- Add the chopped potatoes and bring to a light simmer.
- Cover slightly and simmer for 10-15 minutes, until potatoes are tender but firm.
- Stir in frozen corn and let warm through.
- Pour in the milk and cook without boiling.
- Mix in shredded cheddar and season with salt, pepper, and smoked paprika.
- Spoon into bowls, top with extra cheese, and enjoy!
Notes
If the chowder gets too thick, add a splash of broth or milk. This recipe is forgiving; swap sausages as desired and don’t skip browning the meat for flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg