Comfort Crockpot Meals Potato and Sausage Chowder
When the weather turns chilly and the wind starts nipping at your nose, there’s nothing better than a steaming bowl of creamy chowder. I swear this Potato and Sausage Chowder is like a warm hug in a bowl. We’ve all had those long days where dinner needs to feel like comfort, not effort. That’s where this little gem steps in. Made with hearty potatoes, smoky sausage, and a silky base that tastes like something your grandma used to make, it’s one of those Comfort Crockpot Meals that quietly saves the day.
I’ve made this recipe more times than I can count, and every time I think, “Maybe I’ll try something new.” Nope. Back to the crockpot it goes. It’s simple, rich, and just the right kind of cozy. Whether you’re feeding a hungry family or meal prepping for the week, it never disappoints. If you’ve been searching for the Best Crockpot Meals that still taste homemade, this one earns a spot on your list.
And here’s the fun part: it’s flexible. You can make it more indulgent with cream or keep it light for those Healthy Crockpot Meals days. Vegetarian Crockpot Meals fans can skip the sausage and toss in mushrooms or beans. Want a seafood chowder recipe crockpot version? Swap the sausage for shrimp. It’s one of those potato meals that make you forget how easy it was to cook. Seriously, sausage crockpot recipes don’t get better than this.
Servings: 6 servings
Ingredients
- 1 lb smoked sausage, sliced into rounds
- 4 cups diced potatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk or cream
- 2 tbsp butter
- 2 tbsp flour
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- In a skillet, brown the sausage slices over medium heat until golden, then transfer to the crockpot.
- Add diced potatoes, onion, garlic, and chicken broth into the crockpot. Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender.
- In a small saucepan, melt butter and whisk in flour to make a roux. Slowly add milk or cream while whisking until smooth and thickened.
- Pour the mixture into the crockpot and stir well. Add shredded cheese and cook for another 15 minutes.
- Season with salt and black pepper, then serve warm topped with chopped parsley.