Country Chowder

As an Amazon Associate I earn from qualifying purchases.

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
    Tried this recipe?Mention @southernplate or tag #southernplate!

    “When you carry out acts of kindness you get a wonderful feeling inside.

    It is as though something inside your body responds and says, yes, this is how I ought to feel.”

    ~Harold Kushner

    Similar Posts

    126 Comments

    1. Oh my goodness.. Made this tonight. Amazing. Thank you for always coming through with a great meal when I’m at a loss after a busy day at work. Much love from Muscle Shoals

    2. I don’t cook (an attention getter, right?). But, I LOVE your website!! It is so much more than recipes! And, while I say I don’t cook, I don’t say I can’t. Born and raised a southern girl, obviously I CAN cook … Thanks for reminding me of the good times (food) like the baked apple recipe. God bless you and yours; you are certainly a blessing to others,

      1. You know, I know lots of people who don’t cook! That is wonderful because it means I might have a chance to cook for ya one day 🙂 You have blessed me richly with your kindness, thank you so much, Carla 🙂

    3. This looks SO good! I make some similar on New Year’s Day with smoked sausage, ranch style black eyes, white beans, potatoes, onion, etc… Good Ole Southern comfort food! Going to try this one Christy 🙂

    4. I am always amazed at how timely your newsletters, FB posts, and recipe links are for me! I have been contemplating tonight how to use & “make over” my left over collards, and then as I catch up on email, I get this recipe! 🙂 I also have cream and sausage surplus from holiday cooking, which is unusual in my fridge, so I have everything to make this yummy sounding chowder (with a few tweaks to suit my husband, too!). And it is also timely in that it is supposed to much colder this week. Christy for the Win-win-win! 😀

    5. This chowder was so delicious! I followed your recipe and then followed some of your past suggestions!! I replaced the turnip greens with collards which I had left over. And I did not have parsley flakes so I used Italian seasoning. I made a huge pot of chowder but it still seemed to just disappear. I can’t wait to make it again but i suppose I should wait at least a week so my family won’t wonder if I have lost my mind. (I like to keep them guessing rather than remove all doubt).

      Thanks for this recipe and so many others in your wonderful books! Already looking forward to Cookbook Number Three!

      Happy New Year!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe or Post Rating