Country Chowder

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For country chowder, I took some of my favorite flavors and cooked them up together in a rich and creamy broth filled with flavor. This is a hearty meal that just makes your stomach happy and it’s even better the next day!

country chowder

Country chowder is a hearty and comforting dish that epitomizes the essence of warm, Southern cuisine. Prepared with a rich, creamy broth as its base, this delightful soup showcases a medley of warm hearty ingredients. Whether enjoyed as a meal on its own or paired with a crusty bread roll, country chowder embodies the simple, wholesome goodness of traditional countryside cooking.

This recipe is super versatile, allowing for whatever substitutions your heart, or the hearts of your family, desires! Regardless of the specific ingredients used, country chowder will be a cherished comfort food at your dinner table!

Check out some of our other comfort food meals like Homemade Cream of Chicken SoupEasy Vegetable SoupEasy Chicken and Rice Soup, and Quick Italian Meatball Soup

Ingredients You’ll Need to Make Country Chowder:

ingredients for country chowder

For the country chowder you’ll need:

  • Heavy Cream
  • frozen pepper and onion blend*
  • corn
  • potatoes
  • carrots
  • a roll of breakfast sausage*
  • chopped turnip greens*
  • chicken broth (or some form of that) as a cooking base*
  • Potato flakes
  • Garlic Powder
  • Dried Parsley
  • Crushed Red Pepper Flakes
  • Salt
  • Pepper

Substitutions are aplenty on this recipe!

*Pepper and Onion Blend – I use frozen because a bag is just a dollar and I get three colors of bell pepper strips as well as onions so this saves money and gives me variety. If you’d rather use fresh, just chop up 1/2 an onion and 1 bell pepper (any color) as a substitute.

*Breakfast Sausage – if you want a slightly spicier soup, use hot breakfast pork sausage. I’m using mild. You could also use Italian sausage and substitute the dried Parsley with dried Italian seasoning for a different flavor direction.

*Turnip Greens – Spinach will work just as well or you can omit the greens entirely.

*Chicken Broth – I’m using a chicken base paste which makes 2 quarts of broth with just 1 1/2 tablespoons of base! I often use things like this or bouillon cubes to save money and storage space. I also like that I can make my broth more concentrated if I want for even more flavor. However, you can use actual chicken broth if you like, or any of the things I use. Exact quantities are in the recipe at the end of this post.

This recipe is VERSATILE! Don’t like carrots or corn? Leave ’em out! Don’t have russet potatoes? use red! Don’t have heavy cream? Heavy cream is best but evaporated milk and even whole milk will work as a substitution.

Helpful Kitchen Tools

How to Make Country Chowder:

Peel and chop vegetables for country chowder

Peel carrots and wash potatoes, then slice carrots and cut potatoes into cubes.

I like to leave the skin on my potatoes but you can peel it off if you prefer.

Another shortcut when making Country Chowder is to just use a bag of frozen cubed hash browns and even frozen carrots!

add vegetables to chicken broth

Okay this is my chicken broth all assembled. Add your potatoes, carrots, and onions. Put this over medium high heat and bring it to a light boil, stirring every now and then, while you prepare sausage.

***If you are looking for fabulous pots and pans, check out Caraway! We love making all our recipes with Caraway pots and pans. They are the absolute BEST!***

prepare the sausage

While that is cooking, chop up and brown sausage in a large skillet over medium high heat until it is fully cooked and no longer pink in the center.

add frozen pepper blend to sausage for country chowder

When your sausage is cooked, push it to the side of the pan and add in frozen pepper and onion blend.

I love this frozen pepper and onion blend!

Let that cook for a few minutes, stirring every now and then, until completely thawed.

stir in pepper blend

Once it’s thawed, stir it up good and continue cooking until tender, three or four more minutes.

add meat and pepper mixture to pot for country chowder

Add that to your pot.

If your potatoes and carrots aren’t tender by this time, it’s okay, they’ll keep cooking.

add in turnip greens to the soup

Add in turnip greens ….

add in seasonings to chowder and stir well

…and all seasonings and stir well.

Bring it to a light boil once again and let simmer for fifteen more minutes.

add corn

Add corn to pot.

pour cream into chowder

Pour in cream…

stir in potato flakes to the country chowder

and add potato flakes.

Stir well and cook five to ten minutes more.

serve country chowder hot with bread

Serve Country Chowder hot with a good hearty bread.

Even better the next day!

country chowder

Country Chowder

Country Chowder is a hearty meal and has some of my favorite flavors cooked up together in a rich and creamy broth filled with flavor.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: American
Keyword: chowder
Servings: 4
Calories: 279kcal

Ingredients

  • 8 cups chicken broth see post on economical ways to get this
  • 1 pound mild or spicy pork breakfast sausage
  • 4 Russet Potatoes washed and cubed with skins on
  • 2 carrots peeled and sliced into rounds
  • 12 ounce bag frozen pepper and onion blend - or 1/2 cup diced onion & 1 diced bell pepper
  • 2 cups corn
  • 2 cups chopped turnip greens fresh or frozen, can substitute spinach
  • 2 cups heavy cream
  • 1 cup instant potato flakes

Seasonings

  • 1 tablespoon dried parsley
  • 1 +1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper Go easy here if you use hot sausage

Instructions

  • Place chicken broth in a large stock pot over medium high heat. Add potatoes, carrots, and corn.
  • In a large skillet also over medium high heat, chop up and brown sausage until fully cooked and no longer pink in the center. Move sausage to side of the skillet and add in frozen pepper blend to the other side. Cook for three to four minutes, or until fully thawed.
  • Stir together sausage and pepper blend and cook for another three or four minutes before adding to stock pot. Stir well.
  • Add in turnip greens and all other seasonings and bring to a gentle boil.
  • Allow to simmer fifteen minutes, stirring occasionally.
  • Pour in cream and add potato flakes. Stir well. Simmer five to ten minutes more.

Serve hot with a hearty bread. Leftovers are even better the next day.

    Nutrition

    Calories: 279kcal
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    127 Comments

    1. Made this tonight and Oh my goodness this soup is great!! Being in Central Florida I could not wait for the cooler weather to make this. Even though its in the 80’s today I couldn’t resist this dish. My family and I were gobbling this down. I forgot to get bread to go with so I had cheese topped Texas toast in the freezer and it was great. Definitely my new go to soup. It cooked up so quick and easy. Thank you Christy!

    2. On the stove now :-). My son is excited – he got to help cut up the veggies and cook the sausage! I told him we had to wait til tomorrow to eat it, lol. Today it’s 86, tomorrow will be in the 60’s!!
      Thanks Christy!!

    3. My twin sister made this recipe first and said it was fantastic, so I made this chowder on Saturday afternoon and my family LOVED it! I made an extra large batch so we would have leftovers, however, the leftover chowder disappeared so fast that I didn’t even get another bowl! I pulled out my bread machine and made a loaf of country white bread to go with it, and your pineapple cobbler for dessert. Everyone raved about the meal! Thanks, Christy!

    4. I love this soup. We eat vegetarian so I used veg. stock, Morning star sausage patties (chopped) and a can of coconut milk. This is a 5 star soup. I’m going to have to ask my store to carry the frozen pepper and onion blend. I’m so happy we tried it. I will cook it over and over.

      1. Isn’t Morning star sausage meat? if not, how is that? Did you use coconut milk instead of the heavy cream? I have some friends who are vegetarian as well. I am trying to do more veggie meals but haven’t found veggie patties we liked. I have made my own turkey sausage as my husband is a diabetic but he can have small amounts. Potatoes are a potassium prolem except in small amounts.

        1. I had my husband get the ingredients again tonight and checked the package. You got me wondering. Morning Star Sausage is a vegetable based sausage. It looks like soy based from the ingredients. So no there’s no meat in it. It’s an 8 ounce package and I don’ t think it needs more than that. I would skip the sausage all together but I wouldn’t know where to begin adding spices to make up for it.

          Yes, I used a can of coconut milk instead of the cream. I TRY to stay away from cholesterol.

    5. This looks yummy! I love your recipes, they are always seem so simple and easy but taste wonderful! I was wondering if you could substitute so frozen creamed spinach? I don’t have any greens frozen or otherwise except the creamed spinach…lol I’m lazy and don’t want to go to the store but really would like to have the greens in instead of leaving out entirely.

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