Creamy Vegetable and Sausage Chowder

When the weather turns cold, this creamy sausage and vegetable chowder is the kind of comfort food that hits the spot. It’s loaded with hearty ingredients like potatoes, corn, carrots, and spinach, all simmered together in a rich and creamy broth.

Smoked sausage gives it a savory depth, but the recipe is flexible—swap in your favorite protein or go meatless for a vegetarian version. This chowder comes together easily in one pot and is perfect for cozy dinners, meal prep, or reheating throughout the week.

Ingredient Notes

• Sausage: Andouille adds a bit of spice, but any smoked sausage or kielbasa works well.
• Vegetables: Use a mix of chopped onion, celery, carrots, corn, potatoes, and spinach—fresh or frozen.
• Cream: Light or heavy cream makes the chowder rich and smooth; half-and-half works, too.
• Flour and butter: This roux helps thicken the chowder.
• Broth: Vegetable broth keeps it vegetarian-friendly if you skip the sausage.

How to Make It

• Heat the oil in a large Dutch oven or soup pot. Sauté the diced sausage along with the onion, celery, and carrots until the vegetables are soft and the sausage is lightly browned.
• Stir in the butter until melted, then add the flour and cook for a couple of minutes to form a roux. Gradually add the vegetable broth while stirring to create a smooth base.
• Add the diced potatoes, corn, and chopped spinach. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the vegetables are tender.
• Pour in the cream and heat gently. Season to taste with salt and pepper, stir in fresh parsley, and ladle into bowls.

Recipe Variations

• Replace the smoked sausage with browned fresh sausage, chorizo, ground beef, or turkey, or add shredded rotisserie chicken to the soup.
• Add frozen thawed peas about 5 minutes before the chowder is done.

Serving Suggestions

• Serve with garlic crescent rolls or warm focaccia for dipping.
• Pair with a fresh green salad or roasted Brussels sprouts.
• Add naan or crusty bread to soak up the creamy broth.

Creamy Vegetable and Sausage Chowder

Diana

Warm up with a comforting bowl of vegetable and sausage chowder. Packed with a variety of veggies, this hearty soup is perfect for a cold fall or winter day.

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Servings 8 servings

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Course Soup Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Ingredients

  

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• 2 tablespoons vegetable oil
• 12 ounces andouille sausage or a mild or spicy smoked sausage, diced
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups vegetable broth
• 2 medium red or Yukon gold potatoes, peeled and diced
• 3 cups corn kernels, fresh, frozen, or canned (drained)
• 1 cup chopped spinach
• 2 cups light or heavy cream
• salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley
• Chopped chives or more parsley, for garnish

Instructions

• Sauté the vegetables and sausage. Heat the vegetable oil in a Dutch oven or large saucepan over medium heat. Add the diced sausage to the hot oil along with the diced onion, celery, and carrot. Cook, stirring, until the onion is translucent. Add the butter and stir until melted. Stir in flour until well blended. Continue cooking, stirring, for 2 minutes.
  
• Add the broth and remaining vegetables. Gradually add the vegetable broth, stirring constantly. Add the potatoes, corn, and spinach. Bring to a boil. Reduce heat to low and cover the pan. Continue cooking, stirring frequently, until the vegetables are tender, or about 20 to 30 minutes.
  
• Finish the dish. Add the cream and heat through. Stir in the parsley and add salt and pepper to taste. Garnish with chives and more parsley and serve hot.
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Keyword smoked sausage, vegetable chowder

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