Potato and Sausage Chowder

Byhamza November 7, 2025

There’s Just Something About Chowder…

Honestly, Potato and Sausage Chowder is one of those comfort foods I keep coming back to. I still remember the first time I made it—spilled half the milk, forgot the thyme, and somehow it still turned out tasting like a big warm hug. My mum always said chowder was the food equivalent of a thick jumper (or sweater, if you’re across the pond). And she wasn’t wrong. I do tend to get carried away with toppings, but that’s another story.

Why You’ll Love This One (Well, I Do Anyway)

I make this chowder on those days when the weather feels like it’s personally offended me, or when my family’s just bouncing off the walls and we all need something hearty (and, erm, something that’ll fill everyone up without me boiling fifty potatoes). My kids are obsessed, but honestly, it’s my partner who goes for seconds, thirds—sometimes fourths when he thinks I’m not looking. Also, it’s a fantastic excuse to clear out half-used sausages from the fridge. If you’re stressed about chopping the potatoes evenly… trust me, after simmering, nobody knows; the mishmash is part of its charm!

The Ingredients (With a Few Swaps & Shortcuts)

4 medium potatoes (Yukon Gold or whatever’s lurking in your veg drawer works, honestly)
350g sausage—smoked kielbasa, herby British, or that spicy Italian stuff. I’ve even used leftover bratwurst!
1 big onion, diced (red or white—I’ve done both, can’t really taste the difference)
2 cloves garlic, minced (out of fresh? Use 1 tsp garlic powder, nobody’s judging)
2 sticks celery, chopped (sometimes I skip it if the supermarket was out, or swap in a handful of spinach for the last 5 mins)
2 cups chicken stock (Stock cubes or bouillon totally fine. My gran swore by that Knorr jelly, but store brand works too)
2 cups whole milk (I’ve used 2 percent in a pinch, and plant milks are okay but the chowder will be thinner)
1 tbsp butter
1/2 tsp dried thyme (fresh if you have it, or just skip if herbs aren’t your thing)
Salt & pepper to taste

How I Actually Make It (Mess & all!)

Chop your veg and sausage. Potatoes in bite sizes—don’t fuss if they’re not equal, just don’t make them so small they dissolve. Sausages in little coins, or chunky bits if you’re feeling rustic.
Sauté things. Melt the butter in a big pot. In goes the sausage—it should go a little brown at the edges (but if it doesn’t, life goes on). Toss in the onion and celery, cook until softish. Garlic goes in last—just for a minute, otherwise it burns and nobody likes burned garlic. This is always when I sneak a little sausage slice, just to ‘check’.
Add potatoes, thyme, and stock. Dump ‘em in and give everything a good mix. Bring it to a gentle simmer. Don’t panic if it looks weird—milky and lumpy is the way of things.
Simmer until the potatoes are tender – usually 15-20 minutes? Maybe longer if you’re distracted; just poke a few with a fork. If they’re soft, you’re good.
Pour in the milk. Lower the heat—if you boil at this point, it might split (but, actually, I’ve done that and it still tastes fine, just a bit more rustic). Warm through, taste for seasoning. Pepper solves almost anything here.
Serve in big bowls. I like a hunk of bread on the side, but that’s me. If you want, a sprinkle of chopped parsley makes it look like you tried.

Notes I Wish Someone Had Told Me

Every time I rush the potatoes, they’re still crunchy. Don’t trust the first poke—give it another minute or two.
It thickens after sitting. Sometimes too much. Splash in a bit more stock when reheating if it’s become mash instead of soup.
You’ll have random leftovers—diced ham or wilted greens? Toss ‘em in. Chowder doesn’t mind.

Tweaks & Variations I’ve Actually Tried

Added corn once—totally delicious, adds sweetness.
Swapped sausage for smoked bacon (really good but a bit rich; probably won’t make it my go-to).
Tried coconut milk instead of dairy for a lactose free pal—came out sweeter, kinda funky, but everyone said it was ‘interesting’.
Left out potatoes once by accident (don’t recommend; it’s soup, not chowder, then.)

Pot or No Pot: What You Actually Need

Big soup pot (or use a Dutch oven if you’re fancy, but honestly my battered old saucepan is fine)
Sharp knife
Cutting board (I use the back of a baking tray if all the boards are in the wash—I know, classy.)

How To Store It (If It Lasts That Long)

Fridge for 2-3 days is fine; microwaves back to life easily (add a splash of milk or stock if it’s solidified, which it probably will). Freezer sort of works but the potatoes go a bit grainy. No one at my place ever lets it get that far, though.

How We Eat It (And Slightly Off-Topic…)

I like mine steaming hot, with loads of cracked pepper. The kids drown theirs in shredded cheese, which, all right, isn’t traditional but makes it gooey. Oh—fun fact, I once tried melting blue cheese on top. Big mistake, way too strong, stick to cheddar or nothing. Also: serve with soda bread if you can, it’s brilliant (I follow this recipe for soda bread, it’s dead easy).

Hard-Won Pro Tips (From the School of Mess-Ups)

If you chuck the milk in early and let it boil hard, it will curdle—sometimes I ignore the advice and it’s fine, but once, oh boy, total disaster.
Don’t skip the seasoning. Chowder can turn bland if you don’t taste before serving, and then the salt’s all sitting on top. Not that I’ve ever done that…except I have.
Actually, I find it works better if you slice the sausage after browning—it holds its shape better, but on second thought, it’s also much hotter, so be careful!

FAQ: Real Questions (With Real Answers…ish)

Can I make this in a slow cooker?: Sort of! Do everything up to adding the milk, then chuck it all (minus the milk) into the slow cooker for 4 hours on low. Add the milk at the end and heat through. Texture’s a bit different, but it’s handy if you’re out and about. I’ve seen good slow cooker guidance here if you want extra tips.
What’s the best sausage?: Honestly, whatever you like eating on its own. I use smoked sausage when I have it, but plain old breakfast links work too; just cook them all the way through!
Can I use leftover mashed potatoes?: You can, but it totally changes the vibe—it turns thick, almost stewy, and you’ll need more liquid. Decent in a pinch but nothing beats chunks, in my book.
Can I double or halve the recipe?: For sure! Just check the pot size, or you’ll be cleaning soup off the hob for days. I may or may not know that form experience…

One last thing: sometimes I just eat a bowl of this cold, straight form the fridge. Not sure it’s standard, but hey, who’s judging?

hamza