Slow Cooker Creamy White Cheddar Sausage Chowder Tips, FAQ & printable recipe

Tips for success

For the best texture, use frozen diced potatoes rather than fresh. They're par-cooked and hold their shape better during long slow cooking, preventing them from turning to mush.

If you do use fresh potatoes, cut them into even 1/2-inch cubes and toss them with a little olive oil to help them cook evenly.

If you want a thicker chowder, you can mash a few of the potatoes against the side of the slow cooker before serving. This releases their starch and naturally thickens the broth.

For a thinner chowder, add a splash of chicken broth or milk. Adjust the seasoning at the end—the cheese sauce mix can be salty, so taste before adding extra salt.

Variations

• Spicy Sausage Chowder: Use hot or spicy pork sausage for a kick. You can also add a pinch of red pepper flakes or a diced jalapeño along with the potatoes for extra heat.
• Vegetable Add-Ins: Stir in a cup of frozen corn, peas, or chopped carrots with the potatoes. They'll cook in the broth and add color and sweetness to the chowder.
• Bacon Cheddar Chowder: Cook 4 slices of bacon until crisp, crumble, and stir into the chowder before serving. Top with extra bacon bits for a smoky, savory twist.
• Herb-Infused Chowder: Add a teaspoon of dried thyme or rosemary with the cheese mix. Fresh herbs, like chopped parsley or chives, stirred in right before serving add brightness.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a pot over medium-low heat, stirring often, until hot. Add a little broth or milk to restore the creamy texture if needed.

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

When reheating, do so gently on the stove or in the microwave, stirring occasionally. If the chowder thickens too much upon cooling, add a splash of chicken broth or milk to loosen it.

This chowder can be assembled the night before, but do not cook it until you're ready. Layer the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this chowder as a main course with crusty bread, a side salad, or roasted vegetables. It's hearty enough to be a meal on its own, but a slice of garlic bread or a simple green salad makes it a complete dinner. For a game-day spread, serve it in small cups as a starter or alongside sliders.

Garnish each bowl with a sprinkle of fresh chives, parsley, or a dash of hot sauce for a little kick. A few crumbled crackers or a swirl of sour cream also add a nice touch. This chowder is best enjoyed hot, right from the slow cooker, so serve it immediately for the ultimate comfort food experience.

Frequently asked questions

Recipe card

Slow Cooker Creamy White Cheddar Sausage Chowder

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb raw crumbled pork sausage
• 1 bag frozen diced potatoes (about 1 1/2 lbs)
• 1 packet cheese sauce mix (about 1 oz)
• 2 cups chicken broth

Instructions

1. Place the raw crumbled pork sausage in the bottom of the slow cooker, spreading it into an even layer.
2. Scatter the frozen diced potatoes evenly over the sausage. No need to thaw them first.
3. Sprinkle the cheese sauce mix evenly over the potatoes. Shake the packet as you go to distribute it well.
4. Pour the chicken broth over everything in the slow cooker. Do not stir; the layers will combine as it cooks.
5. Cover the slow cooker and cook on low for 4 to 5 hours, until the sausage is cooked through and the potatoes are tender.
6. Stir the chowder gently. Check that the sausage has reached an internal temperature of 160°F (71°C) using an instant-read thermometer.
7. Ladle the chowder into bowls and serve hot. The sauce should be silky and coat the back of a spoon.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

30 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.