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A person holds a blue mug filled with creamy sausage chowder, garnished with grated cheese and herbs. The background features a warm stone fireplace with a glowing fire, creating a cozy and inviting scene.
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Sausage Meatball Potato Chowder

This one pot sausage and potato chowder recipe is delicious and so easy to make! With just a few simple ingredients, you can have a delicious and hearty meal in no time. Perfect for busy weeknights!
Prep Time15 minutes
Cook Time30 minutes
Course: Soup
Cuisine: American
Keyword: butternut squash soup, chowder, dutch oven, one pot meal
Servings: 4 people
Cost: $10

Ingredients

  • 1 lb gound sausage
  • 4 cups chopped potatoes
  • 1 small chopped onion
  • 3-4 cloves fresh garlic
  • 1 stalk fresh rosemary
  • 3-4 leaves fresh sage
  • 8f cups homemade chicken stock
  • 3-4 tbsp butter
  • 2-3 tbsp corn starch
  • 1 cup half and half cream
  • parmesean cheese for garnish
  • salt and pepper

Instructions

  • Dice the onion and celery. Mince the garlic. Chop potatoes in bite-size pieces. Finely chop fresh herbs.
  • Cut ground pork sausage into a grid in the package creating approximately 36 sections. Form into meatballs.
  • Preheat dutch oven then brown meatballs on all sides. Remove from pot and drain on paper towels. Remove some of the rendered fat using tongs and a paper towel, leaving the browned bits in the bottom.
  • Add cut veggies and herbs except for potatoes. Saute til tender. Add oil if needed.
  • Add potatoes and saute til tender. Add meatballs back into the pot when potatoes are tender.
  • Pour in chicken stock and herbs. Stir up the bits from the bottom. Bring to a boil.
  • Thicken the chowder using cream and corn starch mixture. Pour slowly into chowder. Bring back to boil and allow to thicken.
  • Serve with fresh parsley and plenty of parmesean cheese along with toasted french bread.

Notes

Variations
  • Use either red potatoes or baby gold potatoes in place of the yukon gold potatoes.
  • For a healthier version and less calories, replace the pork sausage with turkey sausage or even chicken sausage. If you have link sausage, remove the casings before cooking.
  • If you have fresh spinach on hand, chop it into small pieces and throw it into the dutch oven after adding the liquids. This adds additional nutrition to the chowder.
  • Seasonings can be switched from rosemary and sage to italian seasons or even mexican seasonings to suite your family.
  • If you choose to make a mexican version of this chowder with your seaoning choices, add green bell peppers and smoked sausage.