Sausage & Cheese Chowder

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Sausage & Cheese Chowder

5 from 3 votes
Prep Time 10 minutes
Cook Time 3 hours
Servings 6


  • 1 pound smoked sausage - cut into 1/2 inch slices
  • 4 cups frozen O’Brien or Southern style cubed hash brown potatoes - slightly thawed
  • 1 tbsp dried minced onion
  • 1 can (14.5 ounces) French style green beans - drained
  • 2 cans (10.75 ounces) cream of celery soup
  • Dash hot sauce
  • 1 box (16 ounces) processed cheese - cut into cubes
  • 3 to 4 cups milk
  • Splash of beer (We like beer in just about everything in Wisconsin!)
  • Shredded Wisconsin sharp cheddar cheese
  • Chopped scallions


  • Place the first 6 ingredients in a slow cooker.
  • Next add 3 cups of milk and the processed cheese cubes.
  • Cover the slow cooker and cook on low for 2 to 3 hours, stirring often.
  • Add a splash (or more) of beer and more milk if needed.Stir well.
  • Keep on warm setting until ready.
  • Serve hot with shredded cheddar cheese and scallions on top.
  • You can also make this on the stove if you don’t have a slow cooker.


Calories: 431kcal | Carbohydrates: 37g | Protein: 14g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1202mg | Potassium: 737mg | Fiber: 4g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. 5 stars
    I made this last night. Got rave reviews from my family. Quick, easy and delicious!

  2. If I want to add onion powder and garlic powder, how would I do it so it flavors the whole chowder and doesn’t just get absorbed by the potato’s?

    1. Amy Hanten says:

      Maybe add a bit the last 30 minutes of cooking.

  3. Saraphina says:

    5 stars
    Delicious Chowder and a crowd pleaser. I accompanied this with RL cheddar bay biscuits the size of the smallest kitchen scoop.

    I made one substitute. Instead of the hot sauce I used Cajun andouille sausage. But only for half of the sausage the recipe called for.

    Tips… I started with the three cups of milk and made a slurry to thicken it up. Next time I’d start with two cups. Because as the recipe states you can always add more. However, if you could add an additional can of green beans or more velveta.

    Well deserved winning NYT recipe and thanks to the Jason Show for having you on the other day to share this recipe!!!

    1. Amy Hanten says:

      Thank you so much for watching and making my recipe! The biscuits are a great idea!

  4. Arlene Collier says:

    Looking forward to trying this soup recipe. It looks Wonderful !
    All of your recipes are sooooo delicious. I can always count on any
    oje from your collection. Thanks.

  5. For anyone using an Insta Pot it took my Ultra 6qt at medium setting 3 hours to get this hot. It could have used an additional 30 mins as well I think.

    Nice recipe, I would just cut the sausage pieces in half because that’s a lot of meat on one spoon.

  6. Made this the other day and it was really good. Lots of leftovers so I froze some. Think I will try cream of mushroom soup next time. Any cream soup would be good. You’re right about the French style green beans, they are great in this. Thanks for another wonderful recipe Amy!

    1. Amy Hanten says:

      Thanks Sue! I’m so glad you liked it! -Amy

  7. JENS HANSON says:

    Is there a processed cheese substitute?

  8. Love, Love, Love this chowder! I have shared the recipe with everyone. They all love it!

  9. Delicious!!! Made one batch with regular smoked sausage and another without any sausage for my daughter who is vegetarian!! Both ways were wonderful. Can this be frozen and reheated ?

    1. Amy Hanten says:

      Hi Lee. I’ve never frozen it so I’m not sure. I would think you could. I would re-heat it on the stove rather than the microwave. Maybe add a bit of milk if needed. Let me know if you try it. Thanks! -Amy

  10. Did you use fresh Kielbasa or precooked?

    1. Amy Hanten says:

      Hi Peg. I used smoked, pre-cooked Kielbasa. Hope you love this! It’s one of my favorites! Thanks! -Amy

  11. Hi Chuck. With all that other stuff in there, you can’t taste the cream of celery soup at all! But, you could use cream of chicken or one can of each.
    Thanks! -Amy

  12. I would like to make this but my Wife hates cream of celery soup. Can I use something else?

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  14. Bonnie Hoffman says:

    This is an awesome chowder. I’ve made it several times and everyone has enjoyed it very much. The potatoes make it hearty and filling. And everyone loves cheese!

  15. Amy Hanten says:

    Hi Amy. This is a really rich, thick chowder. I’d say you’ll get at least 6 nice size bowls. Maybe even up to 8 depending on the size. Hope that helps! Thanks! -Amy

  16. I was wondering the same thing… What’s the serving size or at least how many servings does this make?

  17. chuck in chicago says:

    Please forgive the lateness of this review–I made this chowder
    a couple of weeks ago after seeing you prepare it on WGN-TV in late January. In just one word, it was WONDERFUL! I served it on a cold Sunday night with some hearty bread and only had a little bit of the chowder left over which I hoarded for lunch the next day. I’ve seen at least three or four more of your soup recipes since then that I will have to try! Keep up the good work and I’ll be watching you on March 20 here in Chicago!

  18. I/we love your recipes but I also wish you would include serving size. It’s very hard to calculate the nutritional information per serving when you don’t have that information.

  19. How many is this supposed to serve? I love the soup but am concerned about the calories. It was yummy even using “lite” everything I could. Is a serving one cup? I don’t remember how many ounces it made. Guess I could add it up. Does anyone know how many it should serve?

  20. Kathy Struiksma says:

    What kind of sausage do you use? Would like to make it for Super Bowl

    1. Hi Kathy, I use 1 pound link of smoked sausage, and dice it up. Like Kielbasa. Enjoy! Let me know how you like it! Thanks! -Amy

  21. Cheryl Robinson says:

    Can’t wait to try this today, having guests over for the Rose Bowl, Also LOVE that you like Pampered Chef, I noticed quite a few pieces in your video! Keep on Cookin!

  22. Susan Garsow says:

    The receipe sounds great Amy, can’t wait to try it. I bought a cookbook for my sister-in-law on Friday who is visting from Florida. She saw my cookbook and wanted to have one for herself to take home. Keep up the good work.

  23. Can always use more recipes for the slow cooker. Plus, almost anything with cheese is popular in our house. Sounds very good.

  24. Beckie Chernick says:

    You rock! Love the book and many recipes. Keep it up!