Creamy Potato And Sausage Chowder Recipe Easy Perfect Fall Soup

Name: Creamy Potato And Sausage Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound Italian sausage (sweet or mild, bulk sausage meat); 4 medium russet potatoes (about 2 pounds), peeled and diced; 1 medium yellow onion, diced; 2 medium celery stalks, finely chopped; 1 large carrot, diced; 3 garlic cloves, minced; 4 cups low-sodium chicken broth; 2 cups whole milk; 3 tablespoons all-purpose flour; 2 tablespoons butter; 1 teaspoon fresh thyme (or ½ teaspoon dried); Salt and black pepper to taste; Optional garnish: chopped chives or parsley

Posted on January 26, 2026

Grace Allen

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There’s something about the first crisp breeze of fall that makes me crave a bowl of creamy potato and sausage chowder. I still remember the chilly evening last October when I whipped up this soup after a long day of raking leaves. The smell of sizzling sausage mingling with the earthy potatoes simmering in a rich broth was basically the coziest thing ever.

I’ve made this creamy potato and sausage chowder recipe more times than I can count, tweaking it until it hits that perfect balance of hearty, savory, and comforting. It’s my go-to when I want something that feels like a warm hug in a bowl but doesn’t take forever to make. If you’re looking for that perfect fall soup recipe that’s both easy and utterly satisfying, you’re in the right place.

Why You’ll Love This Recipe

Okay, real talk—this creamy potato and sausage chowder has totally spoiled me for other soups. There are so many reasons I keep coming back to it, but here are the big ones:

Ready in about 40 minutes — Seriously, I’ve made this after work with a toddler climbing my leg and it still came together fast.
Hearty and filling — The sausage and potatoes make it a proper meal, not just a starter. I’ve served this to my pickiest eaters and they keep asking for seconds.
Rich, creamy texture without heavy cream — I use milk and a little flour to thicken it, so it feels indulgent but isn’t overloaded with fat.
Perfect for fall and winter — There’s just something about a bowl of chowder on a chilly day that makes everything feel right.

Honestly, this soup makes me feel like a kitchen rockstar every time I serve it. It’s comfort food that doesn’t require hours or a million fancy ingredients, and that’s exactly why it’s become a staple in my house.

What Ingredients You’ll Need

Here’s the thing about this ingredient list: you probably already have most of it sitting in your fridge or pantry. I like to break it down so you know what each one is doing in the recipe—makes it easier to understand and tweak.

Italian sausage (1 pound / 450g) — I prefer sweet or mild, but spicy works if you like a kick. I use bulk sausage meat instead of links to save time peeling casings.
Russet potatoes (4 medium / about 2 pounds / 900g) — These starchy potatoes break down just enough to thicken the chowder but still hold their shape. I peel them, but you can leave the skins on if you want more texture.
Yellow onion (1 medium) — Adds sweetness and depth. I dice it small for even cooking.
Celery stalks (2 medium) — I like the crunch and subtle bitterness it brings. Chop finely.
Carrot (1 large) — Adds a touch of natural sweetness and color.
Garlic cloves (3) — Minced fresh garlic is a must. Jarred works in a pinch but fresh is best.
Chicken broth (4 cups / 960ml) — I always use low-sodium so I can control the salt level.
Whole milk (2 cups / 480ml) — For creaminess without the heaviness of cream. You can swap half and half if you want it richer.
All-purpose flour (3 tablespoons) — This thickens the chowder. I sprinkle it over the sausage fat and cook it out before adding liquids.
Butter (2 tablespoons) — Adds richness and helps cook the veggies.
Fresh thyme (1 teaspoon, or ½ teaspoon dried) — I love the herby note it adds. Rosemary works too if you’re feeling adventurous.
Salt and black pepper — To taste. I like to season in layers throughout the cooking process.
Optional garnish: chopped chives or parsley — Brightens the bowl and adds a pop of color.

Quick note: I’ve tried this with turkey sausage for a leaner option, and it’s still good, though the flavor is a bit milder. If you want dairy-free, swap the milk for coconut milk and use olive oil instead of butter—just a heads-up, the flavor changes but it’s still tasty!

Equipment Needed

You don’t need a fancy setup to make this creamy potato and sausage chowder recipe—I’ve done it in a tiny kitchen with just the basics.

Large heavy-bottomed pot or Dutch oven — Something around 5-6 quarts works great. The heavy bottom helps prevent burning when sautéing sausage and veggies.
Wooden spoon or heatproof spatula — I’m old-school and swear by my wooden spoon for stirring.
Chef’s knife and cutting board — For chopping all those veggies.
Measuring cups and spoons — I like to measure the flour carefully for the perfect thickness.
Whisk — To smooth out the milk and flour mixture without lumps.

If you don’t have a Dutch oven, a large soup pot or even a deep skillet with a lid will do. Just make sure it’s big enough to hold all the ingredients comfortably.

How to Make It: Step-by-Step

Alright, let’s get this creamy potato and sausage chowder going. I’m walking you through exactly how I do it, with all the little tricks I’ve picked up.

Brown the sausage (8 minutes)
Heat your large pot over medium-high heat. Crumble the Italian sausage into the pot and cook, stirring occasionally, until browned and cooked through—about 7-8 minutes. Use a slotted spoon to remove the sausage to a bowl, leaving the fat behind. Don’t drain the fat; that’s flavor gold.
Sauté the veggies (5 minutes)
Add butter to the sausage fat and melt it. Toss in diced onion, celery, and carrot. Cook over medium heat, stirring occasionally, until softened and fragrant—about 5 minutes. Add minced garlic and thyme in the last minute, stirring so it doesn’t burn.
Add the flour (2 minutes)
Sprinkle the flour over the veggies and stir constantly for 1-2 minutes. This cooks out the raw flour taste and starts thickening the base.
Pour in the broth (3 minutes)
Slowly whisk in the chicken broth, scraping up any browned bits stuck to the bottom of the pot. Bring the mixture to a simmer.
Add potatoes and simmer (20 minutes)
Add the diced potatoes and browned sausage back into the pot. Simmer gently until potatoes are tender when pierced with a fork, about 20 minutes. Stir occasionally to prevent sticking.
Stir in the milk (3 minutes)
Reduce heat to low and pour in the milk slowly, stirring to combine. Heat through but do not boil, or the milk might curdle. Season with salt and pepper to taste.
Final check and serve
Give it a taste and adjust salt and pepper if needed. If the chowder is too thick, add a splash more milk or broth. Ladle into bowls and sprinkle with chopped chives or parsley if you like.

At this point, your kitchen should smell like fall itself. The chowder will be creamy, slightly thickened, and packed with savory, comforting flavors.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this creamy potato and sausage chowder recipe way too many times…

Don’t skip browning the sausage — Those browned bits left in the pot add serious depth. I’ve tried draining all the fat once, and the soup just tasted flat.
Cook the flour well — Stirring the flour into the fat and veggies for a couple of minutes makes the difference between a chalky chowder and a silky one.
Simmer gently — Let the potatoes cook at a gentle simmer, not a rolling boil, so they hold their shape and don’t turn to mush.
Don’t boil once milk is added — Been there, burned that. Boiling milk makes it separate and curdle which is not the vibe you want.
Season in layers — Salt the sausage as it cooks, season the veggies, and then taste again at the end. It’s all about building flavor.
Use fresh thyme if possible — It adds a brightness that dried just can’t match. But dried works fine if that’s what you have.
Let it rest a bit — If you can, let the chowder sit off the heat for 10 minutes before serving. The flavors meld beautifully.

Ways to Mix It Up

Once you’ve nailed the classic creamy potato and sausage chowder recipe, here’s where you can play around. I’ve tested all these and they’re winners.

Swap sausage types: Try spicy chorizo or smoked kielbasa for a smoky twist. Just adjust salt since those can be salty.
Add corn kernels: Toss in 1 cup of fresh or frozen corn with the potatoes. It adds a sweet pop that’s so good.
Use sweet potatoes: Swap half or all the russet potatoes for peeled, diced sweet potatoes for a sweeter, colorful chowder.
Make it cheesy: Stir in 1 cup shredded sharp cheddar at the end off the heat. Instant upgrade.
Go dairy-free: Use coconut milk and olive oil instead of milk and butter. The flavor changes but it’s still creamy and delicious.
Extra veggies: Throw in chopped kale or spinach in the last 5 minutes of cooking for some greens.

Serving Ideas & Storage

This creamy potato and sausage chowder recipe is totally flexible when it comes to serving and storing.

Serving suggestions:

Serve with crusty bread or buttery garlic toast to soak up every last drop.
A simple green salad on the side balances the richness perfectly.
Top bowls with a dollop of sour cream or a sprinkle of crispy bacon bits for extra indulgence.
Pair it with a hot cup of apple cider for the ultimate fall meal.

Storage tips:

Keep leftovers in an airtight container in the fridge for up to 4 days. It actually tastes better the next day once the flavors meld.
Reheat gently on the stove or microwave, adding a splash of milk or broth if it’s too thick.
This chowder freezes well too—freeze in portions and thaw overnight in the fridge before reheating.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s what I appreciate about this creamy potato and sausage chowder recipe when I eat it.

Nutrient	Per Serving (1 cup)
Calories	320
Protein	18g
Carbohydrates	28g
Fat	14g
Fiber	3g

The sausage packs a solid protein punch that keeps me full, and with potatoes as the carb source, it feels like a balanced meal. The milk adds calcium, and the veggies bring in some vitamins and fiber. Sure, it’s comfort food, but it’s one I don’t feel guilty about—especially compared to takeout on a cold day.

Final Thoughts

So that’s my creamy potato and sausage chowder recipe! I know I’ve gone on about it, but when you find a soup this good, you want to tell everyone.

This recipe has become my go-to for chilly evenings when I want something warm, hearty, and fuss-free. I hope you love it as much as my family does. Seriously, every time I make it, someone asks for the recipe (and now you have it!).

Don’t be afraid to make it your own—try the variations, mix up the sausage, or sneak in extra veggies. It’s forgiving and versatile, just like the best fall soups should be.

If you give this creamy potato and sausage chowder a try, please drop a comment below or tag me on Instagram—I love seeing your versions and hearing your tips. Happy cooking and happy cozy fall nights!

FAQs

Q: Can I use smoked sausage instead of Italian sausage?

A: Absolutely! Smoked sausage adds a lovely smoky depth to the chowder. Just keep an eye on salt levels since smoked sausages can be saltier than fresh Italian sausage.

Q: How do I know when the chowder is done?

A: The potatoes should be fork-tender but not falling apart, and the broth will have thickened nicely. A gentle simmer for about 20 minutes usually does it. The texture should be creamy and comforting, not watery.

Q: Can I make this creamy potato and sausage chowder recipe ahead of time?

A: Yes! It actually tastes better the next day once the flavors have had time to meld. Just reheat gently on the stove or in the microwave, adding a splash of milk or broth if it’s too thick.

Q: What can I substitute for potatoes if I want a lower-carb option?

A: Cauliflower florets are a great low-carb swap. They soften faster, so add them about 10 minutes before the end of cooking instead of at the beginning.

Q: Can I make this soup vegetarian?

A: You can! Use plant-based sausage or skip the sausage altogether and add extra veggies like mushrooms and bell peppers. Use vegetable broth instead of chicken, and the chowder will still be deliciously creamy and hearty.

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