Potato and Sausage Chowder Recipe

Introduction

Potato and Sausage Chowder is a warm, comforting meal perfect for chilly evenings. This creamy, hearty soup combines tender potatoes, savory sausage, and a rich broth infused with garlic and thyme, bringing a cozy touch to any table.

Ingredients

• 1 tbsp olive oil
• 400 g (6 sausages), any flavor
• 1 onion, chopped
• 2 stalks celery, sliced
• 2 carrots, sliced
• 2 cloves garlic, minced
• ½ tsp dried thyme
• 3 tbsp plain/all-purpose flour
• 750 ml (3 cups) chicken or vegetable stock
• 2 bay leaves
• 100 g (½ cup) wild rice
• 3 medium potatoes, peeled and cubed
• 375 ml (1½ cups) single/light cream or half-and-half
• Salt to taste

Instructions

1. Step 1: Heat olive oil in a large soup pot over medium heat. Remove the sausage from its casing, crumble it into the pot, and cook until golden and fully cooked. Transfer the sausage to a plate. If there is excess fat, drain it, leaving about 2 tablespoons in the pot.
2. Step 2: In the same pot, add the chopped onion, sliced celery, and sliced carrots. Cook over low heat for about 10 minutes, stirring occasionally until softened. Add the minced garlic and dried thyme, cooking for another 30 seconds until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and stir to form a paste. Cook for 2 to 3 minutes to eliminate the raw flour taste. Return the cooked sausage to the pot and stir to combine.
4. Step 4: Gradually pour in a small amount of stock while stirring constantly to combine it with the roux. Once smooth, add the remaining stock, bay leaves, and wild rice. Bring to a gentle simmer and cook over low to medium heat for 30 minutes.
5. Step 5: Add the cubed potatoes to the pot and cook for an additional 15 minutes or until both the wild rice and potatoes are tender when pierced with a fork.
6. Step 6: Stir in the single cream and season with salt to taste. Warm through for a few minutes without boiling. Remove from heat.
7. Step 7: Garnish with fresh parsley if desired and serve hot for a comforting meal.

Tips & Variations

• Swap sausages for bacon, smoked kielbasa, or ground turkey for a different flavor.
• Use sweet potatoes or Yukon Gold potatoes for a sweeter or creamier texture.
• Try coconut milk or unsweetened almond milk to make it dairy-free.
• Add vegetables like corn, spinach, or carrots for extra nutrition and color.
• Add a pinch of smoked paprika or red pepper flakes for a subtle smoky heat.
• For a vegetarian version, replace sausage with white beans or chickpeas.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally to keep the creamy texture. If the chowder thickens too much, add a splash of broth or milk to loosen it. For longer storage, freeze the chowder in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage?

Yes, you can use pork, chicken, turkey, or vegetarian sausages. Choose your favorite type to customize the flavor.

Is it possible to make this chowder gluten-free?

Yes, replace the plain flour with a gluten-free flour blend or cornstarch for thickening. Ensure your sausage and stock are also gluten-free.

Potato and Sausage Chowder Recipe

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★★★★★

5 from 132 reviews

• Author: Harper
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

Potato and Sausage Chowder is a rich, hearty, and comforting soup perfect for chilly evenings. This creamy soup combines tender chunks of potatoes, savory sausage, aromatic herbs, and wild rice in a flavorful broth, creating a warm and satisfying meal. Easy to prepare in one pot and customizable to your taste, this chowder is ideal for family dinners or cozy gatherings.

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Ingredients

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Base Ingredients

• 1 tbsp olive oil
• 6 sausages (any flavor, approx. 400 g), casings removed
• 1 onion, chopped
• 2 stalks celery, sliced
• 2 carrots, sliced
• 2 cloves garlic, minced
• ½ tsp dried thyme
• 3 tbsp plain/all-purpose flour

Liquids & Grains

• 750 ml (3 cups) chicken or vegetable stock
• 2 bay leaves
• 100 g (½ cup) wild rice

Vegetables & Dairy

• 3 medium potatoes, peeled and cubed
• 375 ml (1½ cups) single/light cream or half-and-half
• Salt to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the Sausage: Heat olive oil in a large soup pot over medium heat. Remove the sausage from its casing, crumble it into the pot, and cook until golden brown and fully cooked through. Transfer cooked sausage to a plate. If there is excess fat in the pot, drain it, leaving about 2 tablespoons for cooking the vegetables.
2. Sauté the Vegetables: In the same pot with remaining fat, add chopped onion, celery, and sliced carrots. Cook over low heat for 10 minutes, stirring occasionally, until vegetables soften. Add minced garlic and dried thyme; cook for another 30 seconds until fragrant.
3. Make the Roux: Sprinkle flour evenly over the sautéed vegetables and stir to form a paste. Cook this mixture for 2 to 3 minutes to remove the raw flour taste while stirring continuously. Then return the cooked sausage to the pot and mix well.
4. Add Stock and Rice: Gradually pour in a small amount of chicken stock while stirring constantly to combine the roux smoothly with the liquid. Once smooth, add the remaining stock, bay leaves, and wild rice. Bring to a gentle simmer and cook uncovered over low to medium heat for 30 minutes, stirring occasionally.
5. Cook the Potatoes: Stir in the cubed potatoes and continue simmering for an additional 15 minutes, or until both wild rice and potatoes are tender.
6. Finish with Cream: Pour in the single/light cream or half-and-half and season with salt and freshly ground black pepper to taste. Warm the chowder through for a few minutes without boiling. Remove from heat.
7. Serve: Discard the bay leaves, garnish with chopped fresh parsley, and serve the chowder hot with crusty bread if desired.

Notes

• This chowder stores well in the refrigerator for 3-4 days in an airtight container; reheat gently on the stovetop with occasional stirring.
• If the chowder thickens too much when reheating, add a splash of broth or milk to loosen it.
• For longer storage, freeze the chowder for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
• Vegetarian option: Use vegetable stock and substitute sausages with white beans or chickpeas.
• Dairy-free option: Replace cream with coconut milk or unsweetened almond milk.
• Add extra vegetables like corn or spinach for added nutrition and color.
• Customize the protein by using bacon, smoked kielbasa, or ground turkey instead of sausage.
• For a spicy kick, add jalapeños, red pepper flakes, or hot sauce.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: potato chowder, sausage chowder, creamy chowder recipe, comforting soup, wild rice chowder, easy stovetop chowder