This Pioneer Woman Sausage Potato Chowder is a hearty and creamy recipe, which is made with country sausage and russet potatoes. It’s the ultimate comfort food, ready in about 45 minutes.

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Pioneer Woman Sausage Potato Chowder Recipe Ingredients

• 16 ounces mild country sausage
• 2 carrots, scrubbed and diced
• 3 celery stalks, diced
• 1 medium onion, diced
• 6 small russet potatoes, peeled and diced
• 1 1/2 cups frozen fire-roasted corn
• 1/2 teaspoon crushed red chile flakes
• Pinch kosher salt
• Pinch freshly ground black pepper
• 8 cups chicken stock
• 1 cup half-and-half
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 8 ounces sharp Cheddar, grated
• 1/4 cup sliced green onions

How To Make Pioneer Woman Sausage Potato Chowder

1. Brown the Sausage: In a large pot or Dutch oven, cook the sausage over medium-high heat for 8 to 10 minutes, breaking it up with a spoon, until it is browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
2. Sauté the Vegetables: Add the diced carrots, celery, and onion to the pot with the sausage drippings. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables have softened.
3. Combine Chowder Base: Stir in the fire-roasted corn, diced potatoes, salt, pepper, and crushed red chile flakes.
4. Simmer the Soup: Pour in the chicken stock and bring the mixture to a simmer. Cook for about 10 minutes, or until the potatoes are beginning to soften.
5. Thicken the Chowder: In a small bowl, whisk together the half-and-half and the flour until no lumps remain. Pour this slurry into the simmering soup and continue to cook for another 5 minutes, stirring, as the chowder thickens.
6. Blend for Texture: Stir in the heavy cream. Use an immersion (stick) blender to briefly blend the soup directly in the pot. For a heartier texture with chunks, blend for only about 25-30 seconds.
7. Add Final Ingredients: Stir in half of the grated cheese, half of the sliced green onions, and most of the cooked sausage (reserving a little of each for garnish). Stir until the cheese is melted.
8. Garnish and Serve: Ladle the hot chowder into bowls. Top with the remaining sausage, green onions, and cheese before serving.

Recipe Tips

• How do I get the most flavor? Browning the sausage well at the beginning is key. The browned bits left in the pot (the fond) and the rendered fat are packed with flavor that will form the base of your chowder.
• How do I control the texture of the chowder? The immersion blender gives you complete control. For a very smooth and creamy soup, blend for a minute or more. For a chunkier, heartier chowder as the recipe suggests, just a few short pulses are all you need to slightly thicken the base while leaving plenty of potatoes and vegetables intact.
• Can I use different potatoes? Yes. While russet potatoes are great because they break down slightly and help thicken the soup, Yukon Gold potatoes are also an excellent choice and will hold their shape a bit more.
• How to get the cheese to melt smoothly? To prevent the cheese from clumping, it’s best to add it in small handfuls and stir well after each addition until it’s fully melted into the chowder.

What To Serve With Sausage Potato Chowder

This hearty chowder is a complete meal in a bowl, but it’s even better with:

• Warm, crusty bread or cornbread muffins for dipping.
• A simple green salad with a light vinaigrette.
• Saltine or oyster crackers.

How To Store Sausage Potato Chowder

Store: Let the chowder cool and store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are often even better the next day. Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of milk or chicken stock to thin it out, as it will thicken in the fridge.

Sausage Potato Chowder Nutrition Facts

• Calories: 245.4 kcal
• Protein: 12g
• Fat: 15g
• Carbohydrates: 18g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Beef Stew With Mashed Potatoes Recipe
• Pioneer Woman Hash Brown Potato Salad Recipe
• Pioneer Woman Potato Croquettes Recipe