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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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