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Dairy Free Creamy Sausage Vegetable Chowder

Updated: Nov 5, 2021

This is such an easy weeknight dinner. In an electric pressure cooker, it takes 30 minutes and you have enough food to feed a small army. The most time consuming part is prepping all the vegetables. But if you have a chopper, USE IT! I will say this recipe will feed 8-10 people. It is a LOT of food. My whole family devoured it because its the classic vegetables that most kids will eat without any fuss. It is savory, hearty, creamy, and again...bone broth. If you have growing boys to feed, bake some cornbread and watch the food disappear!



2 pounds breakfast sausage

6 cups peeled and diced potatoes

2 cups diced carrots

1/2 cup thinly diced leeks

2 cups diced celery

2 cups corn (I like frozen non-gmo)

4 cups chicken bone broth

1 can unsweetened coconut milk

1 bay leaf

1 tbs salt

1/2 tsp pepper

Pressure Cooker Directions:

Peel and chop all the potatoes, carrots, leeks, and celery. Sauté the breakfast sausage to cook through. Add the broth and coconut milk. Toss in all the veggies, bay leaf, salt and pepper. Cook on high pressure for 10 minutes.

When it is done, release the pressure, fish out the bay leaf. Serve up and enjoy!


Crockpot Directions:

Sauté the sausage. Add all the veggies, broth, coconut milk, and seasonings. Cook on low for 6 hours, or high for 4 hours. Set it and forget it!



- Made with love!



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