Crockpot Creamy Roasted Red Pepper Sausage Chowder Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider browning the sausage in a skillet before placing it in the slow cooker. While the recipe is designed to be a one-pot meal, this extra step adds a layer of depth through the Maillard reaction.

If you choose to brown the meat first, ensure you drain the excess fat thoroughly so the chowder does not become greasy, as the slow cooker will retain all the moisture.

Adjust the thickness of the chowder to your preference by mashing a few of the cooked potato chunks directly in the pot before serving. This releases more starch and creates an even creamier texture.

For a more sophisticated presentation, garnish each serving with fresh herbs like chopped parsley or chives, which add a bright, fresh contrast to the rich, savory base of the sausage and peppers.

Variations

• Spicy Sausage Chowder: Replace the standard Italian sausage with hot Italian sausage or add a teaspoon of red pepper flakes during the assembly phase to give the soup a noticeable, warming heat.
• Vegetable-Packed Chowder: Incorporate additional vegetables such as diced carrots or celery during the layering phase to increase the texture and nutritional variety of the soup without changing the cooking time.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in freezer-safe bags or containers for up to 2 months.

Reheat

Thaw in the refrigerator overnight, then reheat gently on the stovetop over medium-low heat until piping hot throughout.

Allow the chowder to cool completely to room temperature, but never leave it out on the counter for more than two hours. Once cooled, transfer the soup into airtight containers.

Proper storage ensures the flavors continue to meld, often making the leftovers taste even better the following day. Keep the containers stored in the coldest part of the refrigerator to maintain the best quality and safety for up to three days.

This dish is an excellent candidate for advance preparation. You can assemble all the dry ingredients and the sausage in the slow cooker insert the night before, cover it, and store it in the refrigerator.

In the morning, simply add the broth and start the cooking process. This method saves significant time during busy mornings and ensures you have a hot, homemade meal waiting for you at the end of the day.

Serving ideas

Serve this chowder hot in wide, shallow bowls to showcase the texture of the sausage and potatoes. The heartiness of the soup makes it a complete meal on its own, but it pairs beautifully with a side of crusty sourdough bread or warm garlic breadsticks. These sides are perfect for soaking up the flavorful, creamy broth that remains at the bottom of the bowl.

Consider serving a light, crisp green salad alongside the chowder to balance the richness of the sausage. A simple vinaigrette dressing provides a necessary acidic contrast that cuts through the creaminess of the soup. For a more substantial meal, add a side of roasted vegetables or a simple fruit plate, which keeps the focus on the main dish while adding variety to your dinner table.

Frequently asked questions

Recipe card

Crockpot Creamy Roasted Red Pepper Sausage Chowder

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 1 lb raw italian sausage, removed from casings and cut into chunks
• 1 1/2 lbs russet potatoes, peeled and diced
• 1 cup jarred roasted red peppers, diced
• 1 packet dry savory seasoning blend
• 4 cups chicken broth

Instructions

1. Place the raw sausage chunks into the base of the slow cooker. Add the diced potatoes and the roasted red peppers on top of the sausage. Sprinkle the contents of the seasoning packet evenly over the mixture to ensure flavor distribution.
2. Pour the chicken broth over the ingredients in the slow cooker. Cover the slow cooker with the lid and set it to cook on high for 4 hours, or until the sausage is cooked through and the potatoes are fork-tender. Ensure the internal temperature of the sausage reaches 160°F (71°C).
3. Once the cooking time is complete, allow the chowder to rest for 5 minutes before serving. Stir the soup gently to incorporate all the juices and flavors. Ladle the hot chowder into bowls and serve immediately while steaming.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

22 g

Fiber

3.5 g

Sugar

2 g

Sodium

850 mg

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