Pioneer Woman’s Sausage Potato Chowder is made with sausage, potatoes, carrots, celery, onion, roasted corn, chile flakes, chicken stock, half-and-half, flour, heavy cream, Cheddar cheese, and green onions, creating a savory dish that takes 45 minutes to be ready!
Try More Pioneer Woman Recipes:
🤍 Why You’ll Love This Sausage Potato Chowder Recipe:
- Hearty and Satisfying: This chowder combines hearty sausage, tender potatoes, and a creamy broth for a comforting meal.
- Easy Preparation: With simple ingredients and clear instructions, it’s accessible for cooks of all levels.
- Versatile: You can customize it with different sausage varieties or adjust the seasoning to suit your taste.
- Family-Friendly: It’s a crowd-pleaser that appeals to both kids and adults, making it perfect for family meals.
❓ What Is Pioneer Woman’s Sausage Potato Chowder Recipe?
Pioneer Woman’s Sausage Potato Chowder Recipe combines browned sausage, diced potatoes, carrots, celery, onion, roasted corn, chile flakes, and a creamy broth, finished with cheese and green onions.
🧅 Pioneer Woman Sausage Potato Chowder 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
- Brown the sausage in a large pot over medium-high heat for 8 to 10 minutes, then transfer to a plate.
- Add the carrots, celery, and onion to the pot, and allow them to soften for 5 to 6 minutes.
- Toss in the corn, potatoes, salt, pepper, and chile flakes. Mix well to combine.
- Add the stock and then bring it to a simmer. Cook for 10 minutes to soften the potatoes.
- Combine the flour and half-and-half in a small bowl, and then add it to the pot. Cook for an additional 5 minutes.
- Toss in the cream and blend with a stick blender until smooth, about 25 seconds for a heartier soup with larger chunks.
- Add half of the cheese, half of the green onions, and most of the reserved sausage, saving a little of each for garnish.
- Spoon into bowls and top with remaining sausage, green onions, and cheese.
💭 Recipe Tips
- Sausage Browning: Ensure to brown the sausage well to develop flavor before adding other ingredients.
- Vegetable Texture: Dice the carrots, celery, and onions uniformly for even cooking and texture in the chowder.
- Creamy Consistency: Use a stick blender carefully if you prefer a smoother texture, blending only briefly for a heartier soup with larger chunks.
- Cheese Incorporation: Add cheese gradually and stir well to melt evenly into the chowder, enhancing its creamy texture and flavor.
🌮 What To Serve With Sausage Potato Chowder?
Serve Sausage Potato Chowder with Peach Bbq Chicken, Butterfly Chicken Legs,Rosemary Dinner Rolls, Shredded Beef Tacos,Focaccia Bread,Zucchini Carrot Bread,Coconut Shrimp Salad,Hash Brown Potato Salad, and Cowboy Salad.
🎚 How To Store Leftovers Sausage Potato Chowder?
- In The Fridge: Store leftover sausage potato chowder in an airtight container for 3 to 4 days.
- In The Freezer: Freeze leftover sausage potato chowder in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Sausage Potato Chowder?
- On The Stove: Reheat gently leftover sausage potato chowder in a saucepan over low heat for 5 to 10 minutes, stirring occasionally.
- In The Microwave: Heat leftover sausage potato chowder in a microwave-safe bowl in short 30-second intervals, stirring between, until warmed through.
FAQs
Why isn’t my sausage potato chowder creamy?
Your chowder might not be creamy if there’s insufficient cream or half-and-half, or if it wasn’t blended properly.
Why is my sausage potato chowder grainy?
Russet potatoes are starchy and can break down during cooking, resulting in a grainy texture in your chowder.
How to keep potatoes from getting mushy in sausage potato chowder?
To keep potatoes from getting mushy, use waxy potatoes, cut them uniformly, and avoid overcooking by monitoring their tenderness closely.
What to do if my sausage potato chowder is too watery?
If your chowder is too watery, thicken it by simmering longer, adding a flour slurry, or blending some of the potatoes.
Try More Pioneer Woman Recipes:
- Pioneer Woman Homemade Cream Of Anything Soup
- Pioneer Woman Prime Rib Soup
- Pioneer Woman Beef And Barley Soup
Pioneer Woman Sausage Potato Chowder Nutrition Facts
Amount Per Serving
- Calories 245.4
- Total Fat 13.9g
- Saturated Fat 6.8g
- Cholesterol 25.6mg
- Sodium 1,061.8mg
- Potassium 478.4mg
- Total Carbohydrate 21.6g
- Dietary Fiber 2.2g
- Sugars 7.6g
- Protein 10.9g
Pioneer Woman Sausage Potato Chowder
Description
Pioneer Woman’s Sausage Potato Chowder is made with sausage, potatoes, carrots, celery, onion, roasted corn, chile flakes, chicken stock, half-and-half, flour, heavy cream, Cheddar cheese, and green onions, creating a savory dish that takes 45 minutes to be ready!
Ingredients
Instructions
- Brown the sausage in a large pot over medium-high heat for 8 to 10 minutes, then transfer to a plate.
- Add the carrots, celery, and onion to the pot, and allow them to soften for 5 to 6 minutes.
- Toss in the corn, potatoes, salt, pepper, and chile flakes. Mix well to combine.
- Add the stock and then bring it to a simmer. Cook for 10 minutes to soften the potatoes.
- Combine the flour and half-and-half in a small bowl, and then add it to the pot. Cook for an additional 5 minutes.
- Toss in the cream and blend with a stick blender until smooth, about 25 seconds for a heartier soup with larger chunks.
- Add half of the cheese, half of the green onions, and most of the reserved sausage, saving a little of each for garnish.
- Spoon into bowls and top with remaining sausage, green onions, and cheese.
Notes
- Sausage Browning: Ensure to brown the sausage well to develop flavor before adding other ingredients.
Vegetable Texture: Dice the carrots, celery, and onions uniformly for even cooking and texture in the chowder.
Creamy Consistency: Use a stick blender carefully if you prefer a smoother texture, blending only briefly for a heartier soup with larger chunks.
Cheese Incorporation: Add cheese gradually and stir well to melt evenly into the chowder, enhancing its creamy texture and flavor.