Is there anything better than walking through the front door after a chaotic afternoon of soccer practice and work meetings to be greeted by the aroma of savory sausage and creamy potatoes? It’s like a warm hug for your senses.
If you’re tired of the “What’s for dinner?” panic at 5:00 PM, this Slow Cooker Sausage & Potato Chowder is your answer. It’s thick, rich, and incredibly filling.
By letting the slow cooker do the heavy lifting, the flavors meld together in a way that’s impossible to achieve on the stovetop in a rush. It’s the kind of meal that makes everyone at the table go quiet because they’re too busy enjoying every bite.
Let’s reclaim your evening, one bowl at a time!
At-A-Glance
- Dietary: Comfort Food (Contains Dairy)
- Time: 6-8 Hours (Low) or 4 Hours (High)
- Difficulty: Very Easy
- Cost per serving: $1.95
Why This Recipe Works
This chowder works because of the interaction between the starch in the potatoes and the fat in the sausage. As the potatoes cook slowly over several hours, they release natural starches into the broth. When you lightly mash some of the potatoes at the end, it creates a naturally thick base without needing a heavy flour roux.
The Italian sausage provides a built-in seasoning profile—fennel, garlic, and herbs—that infuses the entire pot of soup.
Using a mix of chicken broth and heavy cream, added at the final stage, ensures the dairy doesn’t break or curdle during the long cook time. This results in a silky, restaurant-quality finish.
Key Ingredients & Notes
- 1 lb (450g) Ground Italian Sausage: You can use sweet or spicy depending on your family’s preference.
- Chef’s Tip: Brown the sausage in a pan before adding it to the slow cooker to lock in the flavor and improve the texture.
- 3 lbs (1.4kg) Russet Potatoes: Russets are high in starch, which is essential for a thick chowder.
- Chef’s Tip: Cut the cubes into uniform 1-inch pieces so they cook evenly.
- 4 cups (950ml) Chicken Stock: This provides the savory liquid base.
- Chef’s Tip: Use a high-quality stock; it makes a massive difference in the final depth of flavor.
- 1 cup (240ml) Heavy Cream: This adds the signature “chowder” richness.
- Chef’s Tip: Always add this in the last 30 minutes of cooking to keep the texture smooth.
- 1 cup (115g) Shredded Cheddar Cheese: For that salty, melty finish.
- Chef’s Tip: Grate your own cheese from a block; pre-shredded cheese is coated in starch and won’t melt as smoothly.
Step-by-Step Instructions
- Line Your Slow Cooker: For a truly “set-and-forget” meal with zero cleanup, place a Slow Cooker Liner inside your pot. This is my secret weapon for busy nights.
- The Sausage Step (Choose Your Method):
- For Max Flavor (Recommended): Brown the sausage in a skillet until crispy. Drain most of the grease and add the cooked sausage to the slow cooker. This extra 5 minutes creates a much deeper, richer flavor.
- For Max Speed (“Dump & Go”): If you are in a huge rush, you can crumble the raw sausage directly into the slow cooker. The texture will be softer, but it will still be delicious.
- Add Veggies & Broth: Add the cubed potatoes, diced onions, celery, and garlic on top of the sausage. Pour the chicken stock over everything.
- Cook All Day: Set your slow cooker to Low for 7-8 hours or High for 4 hours. Go live your life!
- Thicken & Finish: About 30 minutes before serving, use a Nylon Potato Masher to gently crush about one-third of the potatoes directly in the pot. This releases their starch and naturally thickens the chowder. Now, stir in the heavy cream and shredded cheese. The chowder will thicken up beautifully as the cheese melts. Season with salt and pepper to taste.
Expert Tips
Preventing Mushy Potatoes:
If you prefer firm potato chunks, use Yukon Gold potatoes instead of Russets. They hold their shape better during long cooking cycles.
The “Broken” Soup Fix:
If your chowder looks oily on top, it means the fat from the sausage separated. Simply whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tsp water) and turn the slow cooker to high for 10 minutes to bring it back together.
Variations & Substitutions
- Want to go Healthier? Swap the heavy cream for evaporated milk and use turkey sausage.
- Short on Time? Use frozen southern-style hash brown cubes instead of peeling and chopping fresh potatoes.
- Veggie Boost: You can also add Frozen Corn or Spinach in the last 30 minutes for a boost of veggies.
FAQ
Do I have to peel the potatoes?
Not necessarily! If you use thin-skinned potatoes, like Yukon Golds or Reds, you can leave the skin on for extra fiber and texture.
Can I make this dairy-free?
Yes! Use a can of full-fat coconut milk and omit the cheese. Add a tablespoon of nutritional yeast for that “cheesy” flavor.
How long does it last in the fridge?
This chowder is even better the next day! Store it in an airtight container for up to 4 days. Reheat gently on the stove.
