Quinn from Cuba Queen here, and I’m about to unleash a potato and sausage chowder recipe that will blow your mind. Forget boring soups – this is a creamy, dreamy, flavor-packed explosion that will have everyone begging for more. I’m talking a hearty sausage soup that redefines comfort food!

I first tasted something close to this back in Miami. There was a tiny Cuban spot pumping out crazy good flavors. One sip of their soup, and I knew I needed to create my own version. A potato and sausage chowder that brings that same level of soul-satisfying flavor right to your table!

This potato and sausage chowder recipe isn’t just food, it’s a hug in a bowl! This isn’t your grandma’s potato soup (unless your grandma is a total flavor rebel, in which case, she’s probably my soul sister!). Get ready to enter a world of flavor where every spoonful is a celebration. And that, my friends, is what Cuba Queen is all about! Let’s get cooking!

INGREDIENTS You Need for This

This creamy potato and sausage chowder ingredient list is SHORT but mighty!

1 pound Italian sausage (sweet or hot, your call!): The secret to epic potato and sausage chowder is using high-quality sausage. Splurge on the good stuff; you’ll taste the difference!
1 large onion, chopped: Diced small, please! We want it to melt into the background, not steal the show.
2 cloves garlic, minced: Because garlic makes everything better. End of discussion.
4 cups Yukon Gold potatoes, peeled and cubed: Yukon Golds are my go-to for creaminess, but Russets will work in a pinch.
4 cups chicken broth: I always use low-sodium, so I can control the salt.
1 cup heavy cream: Don’t even THINK about using milk. We’re going for creamy decadence here!
2 tablespoons butter: Because butter is always the answer.
2 tablespoons all-purpose flour: This helps thicken our chowder to perfection.
1 teaspoon smoked paprika: Adds a smoky depth that will have everyone wondering what your secret is.
Salt and pepper to taste: Seasoning is EVERYTHING. Taste as you go!
Fresh parsley, chopped (for garnish): Adds a pop of freshness and color.

You’ll find the best sausage for this potato and sausage chowder at your local butcher shop, but the grocery store works too! To prepare your ingredients, dice the onion nice and small, mince the garlic, and cube those Yukon Golds into bite-sized pieces. This potato and sausage chowder will be ready in no time if you prep first!

STEP-BY-STEP INSTRUCTIONS

Let’s get this potato and sausage chowder party started! Don’t stress – your potato and sausage chowder is going to be incredible. Trust me; this recipe is foolproof!

Brown the Sausage

In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Break it up with a spoon as it cooks. This is where the magic starts – that browned sausage flavor is key! Once browned, remove the sausage from the pot and set it aside. Don’t drain the grease! We’re going to use it to build even more flavor. This potato and sausage chowder needs a solid foundation.

Sauté the Aromatics

Add the chopped onion to the pot and cook in the sausage drippings until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Your kitchen should smell amazing right now! This hearty sausage soup is building a flavor profile that will have everyone drooling.

Make a Roux

Melt the butter into the pot with the onions and garlic. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken our potato and sausage chowder to creamy perfection. Pro tip for potato and sausage chowder perfection: Don’t let the roux burn!

Add the Broth

Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. These browned bits are flavor gold! Bring the mixture to a simmer. Don’t rush this step – a smooth broth is essential for a creamy chowder.

Simmer the Potatoes

Add the cubed potatoes to the pot and simmer until they are tender, about 15-20 minutes. The exact time will depend on the size of your potato cubes. This potato and sausage chowder is almost ready! If your kids love this, they’ll go crazy for another potato and sausage chowder recipe.

Add the Sausage and Cream

Stir the browned sausage back into the pot. Then, stir in the heavy cream and smoked paprika. Season with salt and pepper to taste. Here’s where most people mess up their potato and sausage chowder – under seasoning! Don’t be shy!

Simmer and Serve

Let the potato and sausage chowder simmer for another 5-10 minutes, allowing the flavors to meld together. The chowder should be thick and creamy. This is where your potato and sausage chowder transforms into pure magic. Serve hot, garnished with fresh parsley.

In my kitchen, this potato and sausage chowder takes exactly 45 minutes from start to finish. While your potato and sausage chowder is working its magic, grab your camera – this is Instagram gold! Your potato and sausage chowder should look thick, creamy, and inviting, smell smoky and savory, and taste like a flavor explosion in your mouth! If it doesn’t, adjust your seasonings!

PRESENTATION

Presentation is KEY, flavor adventurers! This creamy sausage and potato deserves to be served with flair.

Ladle the potato and sausage chowder into bowls and garnish with a sprinkle of fresh parsley. A dollop of sour cream or a swirl of hot sauce would also be amazing. People absolutely lose their minds when I serve this potato and sausage chowder at potlucks!

This potato and sausage chowder absolutely slays at dinner parties! Pair it with crusty bread for dipping, and a simple side salad. A crisp, dry white wine would also be a fantastic complement. For more bold flavor adventures, check out my Italian Sausage and Potato Soup.

This potato and sausage chowder is the perfect comfort food for a chilly evening. It’s also great for game day, holiday gatherings, or any time you want to impress your friends and family with your culinary skills. I’ve even used it as a base for potato and sausage chowder-inspired shepherd’s pie!

Leftovers? No problem! This potato and sausage chowder is even better the next day. You can also transform it into potato and sausage chowder-stuffed baked potatoes for a creative and satisfying meal. Or, blend it up for a creamy potato and sausage chowder sauce for pasta! Check out this Sausage Potato Soup recipe for more dinner inspiration.

I’ve tested seasonal variations with sweet potatoes and chorizo in the fall, and with corn and poblano peppers in the summer. All are epic!

FAQs

Got questions? I’ve got answers! I’ve faced my fair share of cooking challenges in pursuit of potato and sausage chowder perfection, so I’m here to help you avoid those pitfalls.

Can I make this potato and sausage chowder spicier? Absolutely! Use hot Italian sausage, add a pinch of red pepper flakes, or a dash of your favorite hot sauce. I’ve even experimented with a potato and sausage chowder featuring chorizo and chipotle peppers – fire!
What if I don’t have Yukon Gold potatoes? Russet potatoes will work, but they might not be quite as creamy. Just make sure to peel them well! If you use Russets, maybe add an extra splash of cream.
Can I use milk instead of heavy cream? I wouldn’t recommend it. The heavy cream is what gives this potato and sausage chowder its rich, decadent flavor. If you’re trying to cut calories, use half-and-half, but be warned: it won’t be as creamy.
How do I know when my potato and sausage chowder is perfectly done? The potatoes should be tender and easily pierced with a fork. The chowder should be thick and creamy, and the flavors should be well-melded. Taste as you go!
Can I make this potato and sausage chowder in a slow cooker? Yes! Brown the sausage and sauté the onions and garlic on the stovetop first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
Can I freeze this potato and sausage chowder? Yes, but the texture might change slightly. Dairy tends to separate when frozen and thawed. For best results, freeze the chowder before adding the cream. Then, add the cream when you reheat it.
What can I serve with this potato and sausage chowder? Crusty bread, a simple salad, or grilled cheese sandwiches are all great options. For another creamy soup option, try my Cheddar Garlic Herb Potato Soup.
Is there a quicker way to make this potato and sausage chowder? If you’re short on time, use pre-cooked sausage and pre-diced potatoes. You can also skip the roux and use a cornstarch slurry to thicken the chowder. However, I promise you the flavor will be best when you make it from scratch! For another quick and easy dinner, consider this Corn, Potato, and Sausage Chowder.

Community feedback about this potato and sausage chowder recipe has been amazing! Everyone raves about the creamy texture and the bold, smoky flavor. You got this!

CONCLUSION

This potato and sausage chowder represents everything Cuba Queen stands for: bold flavors, comforting textures, and celebration-worthy meals that bring people together. It is a hearty sausage soup that’s both simple and stunning.

Here are my potato and sausage chowder Power Tips:

Don’t skimp on the sausage: Use the best quality sausage you can find for maximum flavor.
Season generously: Salt and pepper are your friends! Taste as you go and adjust the seasoning to your liking.
Don’t boil the cream: Simmering the chowder after adding the cream will prevent it from curdling.

I’ve created and loved these potato and sausage chowder variations:

Spicy Chorizo Potato Chowder: Use chorizo instead of Italian sausage for a fiery kick.
Smoked Gouda Potato Chowder: Add smoked Gouda cheese for a smoky, cheesy flavor.
Corn and Poblano Potato Chowder: Add roasted corn and poblano peppers for a summery twist.

The Chorizo Potato Chowder gets the biggest reactions – people go crazy for the heat!

I’m confident that you can make this potato and sausage chowder your signature dish. It’s easy to customize to your own tastes, and it’s always a crowd-pleaser. For a great flavor combination, try my Garlic Steak Bites and Potatoes.

Go forth, flavor adventurers, and create some creamy potato and sausage memories! And be sure to share your results with me – I can’t wait to see your culinary creations. For additional potato and sausage chowder ideas, check out Potato and Sausage Chowder – Vikalinka, Sausage Potato Soup – The Cozy Cook and Corn, Potato, and Sausage Chowder – For the Love of Gourmet.

potato and sausage chowder

Print Recipe

This creamy potato and sausage chowder is a hearty and comforting meal, perfect for a chilly evening. Packed with flavorful sausage, tender potatoes, and a rich broth, it’s a satisfying one-pot dish.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 pound Italian sausage, removed from casings
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 cups potatoes, peeled and cubed
1 cup heavy cream
1/2 cup milk
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley, for garnish

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Instructions

In a large pot or Dutch oven, brown the sausage over medium heat. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
Add the olive oil to the pot and sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
While the potatoes are simmering, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk the roux into the chowder. Stir in the heavy cream and milk. Bring the chowder back to a simmer, stirring constantly, until thickened.
Add the cooked sausage back into the chowder. Season with salt and pepper to taste.
Garnish with fresh parsley before serving.

Notes

For a spicier chowder, use hot Italian sausage. Serve with crusty bread for dipping.