Cheesy Potato Chowder with Sausage

Name: Cheesy Potato Chowder with Sausage
Prep time: 20 min
Cook time: 36 min
Total time: 56 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) smoked sausage (such as kielbasa or andouille), halved lengthwise, then sliced into ¼-inch (6 mm) half-moons; 1 tbsp (15 ml) olive oil; 3 tbsp (42 g) unsalted butter, cut into pieces; 1 large (about 10 oz) (280 g) yellow onion, finely diced (¼-inch / 6 mm); 2 medium (120 g) celery stalks, finely diced; 3 cloves (10 g) garlic cloves, minced; ⅓ cup (42 g) all-purpose flour; 3 cups (710 ml) low-sodium chicken broth, at room temperature or warm; 2 lb (907 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.3 cm) cubes; 1 tsp (1 g) dried thyme; ½ tsp (1 g) smoked paprika; 1 leaf (1 g) bay leaf; 2 cups (480 ml) whole milk, cool or room temperature; 8 oz (226 g) sharp cheddar cheese, freshly shredded (about 2 cups packed), plus extra for topping; kosher salt, to taste, start with ½ teaspoon; black pepper, freshly ground, to taste; 2 tbsp (6 g) fresh chives, thinly sliced, for serving (optional)

From the MyKitchenBank Kitchen

A thick, creamy stovetop chowder loaded with browned smoked sausage, tender Yukon Gold potatoes and sharp cheddar. Part of the potatoes are mashed right in the pot to thicken it naturally, so it's hearty and silky without being gluey.

Prep: 20 min
Cook: 36 min
Wait: 17 min
Total: 1 hr 13 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

12 oz (340 g) smoked sausage (such as kielbasa or andouille), halved lengthwise, then sliced into ¼-inch (6 mm) half-moons
1 tbsp (15 ml) olive oil
3 tbsp (42 g) unsalted butter, cut into pieces
1 large (about 10 oz) (280 g) yellow onion, finely diced (¼-inch / 6 mm)
2 medium (120 g) celery stalks, finely diced
3 cloves (10 g) garlic cloves, minced
⅓ cup (42 g) all-purpose flour
3 cups (710 ml) low-sodium chicken broth, at room temperature or warm
2 lb (907 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.3 cm) cubes
1 tsp (1 g) dried thyme
½ tsp (1 g) smoked paprika
1 leaf (1 g) bay leaf
2 cups (480 ml) whole milk, cool or room temperature
8 oz (226 g) sharp cheddar cheese, freshly shredded (about 2 cups packed), plus extra for topping
kosher salt, to taste, start with ½ teaspoon
black pepper, freshly ground, to taste
2 tbsp (6 g) fresh chives, thinly sliced, for serving (optional)

Equipment (6)

5–6 quart (4.7–5.7 L) Dutch oven or heavy-bottomed soup pot
Wooden spoon or heatproof spatula
Whisk
Potato masher
Box grater
Cutting board and chef's knife

Steps

Before you start

Shred the cheddar from a block yourself; pre-shredded cheese contains anti-caking starch and can make the chowder grainy.
Cut the potatoes into even ½-inch (1.3 cm) cubes so they all cook at the same rate.
Measure the milk and broth ahead and let them sit out while you prep so they aren't ice-cold when they hit the hot roux.
Use a 5–6 quart (4.7–5.7 L) heavy pot so the chowder doesn't scorch on the bottom.

1
Prep the ingredients
- Peel the potatoes and cut into ½-inch (1.3 cm) cubes.
- Slice the sausage into ¼-inch half-moons.
- Finely dice the onion and celery, mince the garlic, and shred the cheddar on a box grater.
- Keep the potatoes in a bowl of cold water if prepping ahead, and drain before using.
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Ready when: All vegetables are in even pieces and the cheese is in a fluffy pile.
Tip: Even cubes cook at the same rate.
2
Brown the sausage
- Heat the olive oil in a 5–6 quart pot over medium-high heat until it shimmers.
- Add the sliced sausage in one layer (work in two batches if crowded) and cook, stirring occasionally, for 4–5 minutes.
- Transfer to a plate with a slotted spoon, leaving the rendered fat in the pot.
- Set aside half of the sausage for topping.
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Ready when: Sausage slices are deeply browned at the edges and have released orange-tinted fat.
Tip: Don't wash the pot; the browned bits on the bottom flavor the whole chowder.
3
Soften the vegetables
- Reduce heat to medium.
- Add the butter and let it melt, then add the onion and celery with a pinch of salt.
- Cook, stirring often and scraping up the browned bits, for 6–7 minutes.
- Stir in the garlic and cook 30 seconds.
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Ready when: Onion is translucent and soft with no browning; garlic smells fragrant.
Tip: If the pot looks dry or things begin to brown, lower the heat.
4
Make the roux
- Sprinkle the flour, thyme and smoked paprika over the vegetables.
- Stir constantly for 90 seconds so the flour cooks off its raw taste and coats everything in a pasty mixture.
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Ready when: Mixture looks like a thick, sandy paste and smells slightly nutty, with no dry white flour visible.
5
Add broth and potatoes
- Slowly pour in the broth about ½ cup (120 ml) at a time, stirring or whisking after each addition to keep the mixture smooth.
- Add the potatoes and bay leaf, and stir in half of the cooked sausage (keep the rest for topping).
- Raise heat to high and bring to a boil.
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Ready when: Liquid is bubbling across the surface and has thickened slightly.
Tip: Adding the broth gradually prevents flour lumps.
6
Simmer until tender
- Reduce heat to medium-low so the liquid simmers gently.
- Partially cover and cook, stirring every 5 minutes so nothing sticks, for 12–15 minutes.
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Ready when: A potato cube slides off a paring knife and crushes easily against the side of the pot.
Tip: Boiling hard will break the potatoes apart before they thicken the soup evenly.
7
Mash for body
- Remove the bay leaf.
- Using a potato masher, press down 8–10 times directly in the pot to crush about one-third of the potatoes, leaving plenty of intact chunks.
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Ready when: The base looks thick and creamy but still has visible potato chunks.
Tip: Don't use a blender; it makes potatoes gluey.
8
Stir in milk
- Pour in the milk and stir.
- Warm over medium-low heat for 4–5 minutes, stirring often, until steaming and hot throughout.
- Do not let it boil.
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Ready when: Steam rises and small bubbles form at the edges (about 170°F / 77°C); the chowder coats the back of a spoon.
Tip: Boiling after adding milk can cause it to curdle.
9
Melt in the cheddar
- Turn the heat to low.
- Add about 1½ cups of the cheddar a handful at a time, stirring until each addition melts before adding the next.
- Season with salt and plenty of black pepper, starting with ½ teaspoon salt.
- Taste and adjust.
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Ready when: Cheese is fully melted, and the chowder is smooth, glossy and pale orange-gold.
Tip: Smoked sausage and cheese are salty, so season only after the cheese is in.
10
Rest and serve
- Take the pot off the heat and let it stand 5 minutes to thicken slightly.
- Ladle into bowls and top with the reserved sausage, the remaining cheddar and chives.
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Ready when: Chowder mounds slightly on a spoon and is hot but not bubbling.
Tip: Thin with a splash of milk if it tightens too much.

Good to know

Tips

Shred cheese from a block and add it off a boil, over low heat, for a smooth, non-grainy chowder.
Mash only about a third of the potatoes; this thickens naturally while keeping hearty chunks.
Taste for salt only at the end, since sausage, broth and cheese all contribute salt.
For a spicier chowder, use andouille and add a pinch of cayenne with the paprika.

Make ahead

Make the chowder through the mashing step (before adding milk) up to 2 days ahead and refrigerate. Reheat gently, then add the milk and cheese just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 4 days. Freezer: not ideal because the potatoes turn grainy and the dairy may separate, but it keeps up to 2 months if needed. Reheat in a pot over low heat, stirring often, adding a splash of milk or broth to loosen. Do not boil.

Substitutions

smoked sausage (such as kielbasa or andouille) → diced ham or cooked crumbled bacon. Use about 2 cups diced ham; brown it lightly in the browning step with an extra tablespoon of oil.
Yukon Gold potatoes → russet potatoes. Russets break down more, giving a thicker chowder; mash a little less.
whole milk → half-and-half. Gives a richer chowder; use the same amount.
sharp cheddar cheese → pepper jack or Gruyère. Shred from a block and melt over low heat just like cheddar.