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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/potato-and-sausage-chowder-recipe/