Pioneer Woman Sausage Potato Chowder
A creamy, hearty soup blending halal-spiced sausage, Yukon Gold potatoes, and melted cheddar for velvety comfort. Quick to make, this chowder feels like slow-simmered tradition in 45 minutes.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Stewing/Simmering
- Cuisine: American
Ingredients
2 tablespoons unsalted butter
1 large onion, diced
2 cloves garlic, minced
1 lb halal-spiced vegan sausage (or turkey sausage), sliced
3 cups Yukon Gold potatoes, peeled and cubed
4 cups vegetable broth
1 cup milk
1 cup heavy cream
1 cup shredded cheddar cheese
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish
Instructions
Melt butter in a large pot over medium. Add onion and garlic; sauté 5 minutes until softened.
Add sausage and cook 8-10 minutes until browned. Stir in potatoes, broth, paprika, and thyme.
Bring to a boil, then reduce heat. Simmer 15 minutes until potatoes are tender.
Stir in milk, cream, and cheese until melted and smooth. Season with salt and pepper.
Ladle into bowls and garnish with parsley.
Notes
For a dairy-free option, substitute vegan cheddar and plant-based milk/cream.
Chowder can be refrigerated for up to 5 days and freezes well. Add parsley with 2 minutes of cook time if using fresh.