This hearty potato chowder recipe with spicy turkey sausage and fire-roasted tomatoes will definitely warm you up on a cool evening. It’s a perfect easy dinner recipe for busy nights!
Have you ever looked at my recipe photos and wondered why the portions seem so small? “Who eats such a small bowl of soup?” you might be asking yourself. Well, sometimes I’m lucky to save enough leftovers for photos the next day, and this was definitely the case with this soup. It is so tasty! It’s very filling too, so honestly I would have been better off eating a small bowl like this last night! I ate a big ol’ bowl and may have needed to unbutton my pants after dinner. I’ll never say for sure.
It’s no secret that I love using ground sausage in recipes because it is so flavorful. When you use sausage for the meat, the recipe’s ingredient list can be pretty short because all the seasoning you need is already in the meat. I love spicy turkey sausage the best, but you can use pork or whatever kind of sausage you like.
I almost left the tomatoes out on this soup, but then I realized there wasn’t a vegetable in sight if I didn’t count the green onions. (Do green onions actually have any nutritional value?) I’m glad I decided to stir in the fire-roasted tomatoes because they added a nice tanginess to this spicy, creamy soup. If you don’t like spicy, just use a different kind of sausage to get a mild flavor you’ll love.
- 1 tablespoon olive oil
- 1 pound uncooked ground turkey sausage casings removed
- 2 tablespoons all purpose flour
- 1 pound small potatoes diced into 1/2” pieces
- 3–4 cups reduced-sodium chicken broth
- 15 ounces canned fire roasted tomatoes well drained
- 1 cup half and half (OK to substitute milk)
- 1 bunch green onions sliced
Heat oil in a dutch oven over medium-high heat. Add sausage, and crumble and brown until cooked through. Sprinkle flour over the sausage, and stir to coat.
Add diced potatoes, and pour in enough broth to just cover the potatoes. Bring to a simmer, and reduce heat to medium. Cover and simmer approximately 10 minutes or until potatoes are tender enough to break with a spoon.
Stir in drained tomatoes, half and half, and green onions. Bring soup back to a simmer, and cook for 2-3 minutes longer before serving.
- Prep Time: 5
- Cook Time: 25
Want more sausage shortcut recipes? Here you go!