Potato and Sausage Chowder Recipe

Introduction

This Potato and Sausage Chowder is a comforting and hearty dish perfect for chilly days. Packed with tender sausage, vegetables, and creamy potatoes, it’s easy to make and deeply satisfying.

Ingredients

• 1 tbsp olive oil
• 400g (6) sausages (any flavour)
• 1 onion, chopped
• 2 stalks celery, sliced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 3 tbsp plain/all purpose flour
• 1 litre (4 cups) chicken or vegetable stock
• 2 bay leaves
• 100g (1/2 cup) wild rice
• 3 medium potatoes, peeled and cut into chunks
• 375ml (1 1/2 cups) single/light cream or half and half
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for serving)

Instructions

1. Step 1: Heat the olive oil in a soup pot. Remove the sausage from its casing, add the meat to the pot, and break it up with a spatula. Cook until golden and fully cooked through, then transfer the sausage to a plate. If your sausage is very fatty, remove excess fat but leave about 2 tablespoons in the pot.
2. Step 2: In the same pot, add the chopped onion, celery, and carrots. Cook gently over low heat for about 10 minutes. Add the minced garlic and dried thyme, cooking for another 30 seconds. Sprinkle the flour over the vegetables and stir to form a paste, cooking for a couple of minutes more. Return the sausage to the pot.
3. Step 3: Gradually pour in some of the chicken stock, stirring to combine with the flour mixture. Add the remaining stock, bay leaves, and wild rice. Bring to a simmer and cook over low to medium heat for 30 minutes.
4. Step 4: Add the cubed potatoes and continue cooking for another 15 minutes, until the rice and potatoes are tender.
5. Step 5: Stir in the cream and season with salt and pepper. Warm through gently, then remove from heat. Serve hot, garnished with chopped fresh parsley if desired.

Tips & Variations

• Use smoked sausage or chorizo for a smoky, spicy twist.
• For a thicker chowder, mash some of the potatoes against the side of the pot before stirring in the cream.
• Swap wild rice for brown rice or barley if preferred.
• Add a handful of fresh spinach or kale at the end for added greens.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The chowder may thicken when chilled; add a splash of stock or cream when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage?

Yes, feel free to use any sausages you like, such as Italian, pork, chicken, or vegetarian varieties. Adjust seasoning accordingly.

Is it possible to make this chowder dairy-free?

Absolutely. Substitute the cream with coconut milk or a dairy-free cream alternative to keep it creamy without dairy.

Potato and Sausage Chowder Recipe

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4.8 from 121 reviews

A hearty and comforting Potato and Sausage Chowder featuring savory sausages, tender potatoes, wild rice, and a creamy broth enriched with herbs. Perfect for a filling meal on chilly days.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 400g (6) sausages (any flavour)

Vegetables & Aromatics

• 1 onion, chopped
• 2 stalks celery, sliced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cut into chunks

Liquids & Dairy

• 1 litre (4 cups) chicken or vegetable stock
• 375ml (1 1/2 cups) single or light cream (or half and half)
• 1 tbsp olive oil

Dried Goods & Seasonings

• 1/2 tsp dried thyme
• 3 tbsp plain/all-purpose flour
• 2 bay leaves
• 100g (1/2 cup) wild rice
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook the Sausage: Heat olive oil in a soup pot over medium heat. Remove sausages from casing and add the meat to the pot, breaking it up with a spatula. Fry until golden brown and cooked through. Remove sausages to a plate. If the sausage is very fatty, drain excess fat leaving about 2 tablespoons in the pot.
2. Sauté Vegetables: In the same pot, add chopped onion, sliced celery, and sliced carrots. Cook over low heat for 10 minutes until softened. Add minced garlic and dried thyme, cooking for an additional 30 seconds to release their aroma.
3. Create the Roux: Sprinkle flour over the vegetable mixture and stir to combine, cooking for 2-3 minutes until the flour forms a paste and cooks out its raw taste.
4. Add Sausage Back: Return the cooked sausage to the pot and mix thoroughly with the roux and vegetables.
5. Add Stock and Wild Rice: Gradually pour a bit of the chicken or vegetable stock into the pot while stirring to fully integrate the roux, then add the remaining stock. Add bay leaves and wild rice. Bring to a simmer, then reduce heat to low-medium and cook for 30 minutes.
6. Cook Potatoes: Add the cubed potatoes to the simmering chowder and continue cooking for 15 minutes, or until both wild rice and potatoes are tender.
7. Finish with Cream and Seasoning: Stir in the cream and season generously with salt and black pepper. Warm the chowder through without boiling, then remove from heat.
8. Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve immediately.

Notes

• Use any sausage flavor you prefer, such as spicy, smoked, or herb-seasoned, to customize the chowder.
• If using very fatty sausages, adjust the amount of olive oil used at the start accordingly.
• Wild rice adds a lovely nutty texture and flavor, but you may substitute with regular rice or barley if preferred.
• For a lighter chowder, substitute cream with half-and-half or milk, but the texture will be less rich.
• This chowder stores well and can be refrigerated for up to 3 days. Reheat gently to avoid curdling the cream.

Keywords: potato chowder, sausage chowder, wild rice soup, creamy soup, hearty chowder, comfort food