Potato and Sausage Chowder Recipe

There’s nothing quite as comforting as a bowl of hearty Potato and Sausage Chowder on a chilly evening. Imagine a creamy, robust soup brimming with tender potatoes, rustic sausage, aromatic vegetables, and a swirl of wild rice for a surprising nutty bite. This chowder is the kind of meal that turns dreary days into cozy memories and brings everyone to the table asking for seconds. With its satisfying mix of texture and flavor, this is a classic you’ll find yourself craving again and again.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Potato and Sausage Chowder comes from how a handful of everyday ingredients combine into something truly extraordinary. Each element has its own role to play, whether it’s adding savoriness, color, or creaminess to your final bowl. Let’s take a closer look at what you’ll need:

• Olive oil: Helps brown the sausage and vegetables, building a flavorful foundation for the chowder.
• Sausages (400g/6 links): Choose your favorite—smoky, herby, or spicy adds personality and richness to the soup.
• Onion: A diced onion adds natural sweetness and depth to the chowder’s base.
• Celery: Sliced celery brings subtle earthiness and enhances the aromatic profile.
• Carrots: Their natural sweetness and bright color balance the savory ingredients.
• Garlic: Just a couple of cloves transform the flavor with their gentle pungency.
• Dried thyme: This herb adds a woodsy note, making the chowder taste irresistibly homemade.
• Plain (all-purpose) flour: Essential for thickening and giving the soup its classic creamy body.
• Chicken or vegetable stock: Four cups provide the savory backbone—either option works beautifully.
• Bay leaves: Just two leaves infuse the soup with subtle depth while it simmers.
• Wild rice: This nutty, chewy rice lends texture and a lovely twist to the traditional chowder.
• Potatoes (medium, 3): Peeled and chunked, they soak up flavors and provide that satisfying heartiness.
• Single/light cream or half and half: The rich finishing touch that marries all the flavors together with a silky finish.
• Salt and pepper: To taste, for seasoning just before serving.
• Chopped fresh parsley: Optional but highly recommended for a fresh, vibrant garnish.

How to Make Potato and Sausage Chowder

Step 1: Brown the Sausage

Start by heating a tablespoon of olive oil in your favorite soup pot over medium heat. Remove the sausage from their casings (this step gets a little messy, but it’s worth it!), then crumble them right into the hot pot. Use a spatula to break up the sausage as it cooks, letting all those savory bits brown up and develop lots of flavor. Once golden and fully cooked, scoop it out onto a plate, leaving any tasty drippings in the pot.

Step 2: Sauté the Vegetables

In the same pot, toss in your chopped onion, celery, and carrots. Let them cook gently over low heat for about 10 minutes, stirring now and then. As the veggies soften, they’ll soak up all those sausage flavors, becoming sweet and fragrant. Add the minced garlic and dried thyme for the final 30 seconds, just until fragrant—this perks up the whole pot with aromatic warmth.

Step 3: Make the Roux

Sprinkle the flour over the sautéed vegetables and fat, then stir to create a thick, sticky paste (called a roux). Keep stirring for a couple of minutes; this helps cook out the raw flour taste and sets the stage for a perfectly creamy chowder. Don’t rush this part—let the roux develop a pale golden color for the best results. Now’s the moment to return the browned sausage to the pot and give everything a good stir.

Step 4: Simmer with Stock and Rice

Pour in a splash of chicken or vegetable stock, stirring well to loosen up the roux and make a smooth base. Gradually add the rest of the stock, bay leaves, and wild rice. Bring it all to a gentle simmer over low to medium heat, then cover and cook for about 30 minutes. This gives the wild rice time to plump up and infuse its nutty flavor into the chowder, making the Potato and Sausage Chowder satisfyingly hearty.

Step 5: Add Potatoes and Finish Cooking

Once the wild rice is nearly tender, add your potato chunks to the simmering soup. Let them cook for about 15 minutes, just until they’re fork-tender and the rice is fully done. This step ensures the potatoes don’t get mushy—each bite should be creamy with a little structure.

Step 6: Stir in Cream and Season

Pour in the single or light cream, stirring gently as it blends into the chowder. Let the soup heat through without boiling, keeping everything dreamy and smooth. Taste and add salt and pepper to your liking. Once the cream is warmed, remove from heat, pick out the bay leaves, and get ready for that first fabulous bowl.

How to Serve Potato and Sausage Chowder

Garnishes

Add a flourish of freshly chopped parsley right before serving for a burst of color and fresh flavor. Chives, crumbled bacon, or a sprinkle of sharp cheddar are also fabulous on top. These simple touches make Potato and Sausage Chowder even more inviting, transforming your bowl from cozy to restaurant-worthy.

Side Dishes

A hunk of crusty bread or a warm, buttered roll is the perfect companion, ready to soak up every last spoonful of chowder. A simple green salad with a tangy vinaigrette also balances the richness and brings a bit of crispness to your meal, rounding out Potato and Sausage Chowder beautifully.

Creative Ways to Present

For a special touch, ladle the chowder into rustic mugs for casual outdoor gatherings or hollow out a crusty bread loaf to create a dramatic edible bread bowl. Mini bowls or ramekins are wonderful for appetizers at a dinner party. However you serve it, Potato and Sausage Chowder is always a showstopper.

Make Ahead and Storage

Storing Leftovers

Cool leftover Potato and Sausage Chowder to room temperature before storing it in an airtight container. It keeps happily in the refrigerator for up to three days, making lunch or next-day supper an absolute breeze. The flavors even deepen as they mingle overnight!

Freezing

This chowder freezes surprisingly well, especially if you use a lighter cream or half and half. Portion cooled chowder into freezer-safe containers, leaving a little space for expansion. When ready to enjoy again, simply thaw in the fridge overnight before reheating.

Reheating

Warm leftover Potato and Sausage Chowder gently on the stovetop over low heat, stirring frequently to keep that creamy texture intact. Avoid boiling—gentle reheating prevents the cream from separating and ensures the potatoes stay tender and luscious.

FAQs

Can I use a different type of sausage?

Absolutely! Potato and Sausage Chowder is fabulously flexible—try spicy Italian, herby chicken, or even plant-based sausage for a twist. Each lends its own personality to the soup, so don’t be afraid to experiment.

Do I have to use wild rice?

Wild rice adds a delicious chewy bite and nuttiness, but you can swap it for regular long-grain rice, brown rice, or even quinoa. Just adjust the cooking time, as different grains cook at different speeds.

Can I make Potato and Sausage Chowder dairy free?

Of course! For a dairy-free version, substitute the cream with full-fat coconut milk or a rich unsweetened oat or cashew cream. The result will still be luscious and satisfying.

What potatoes work best in this recipe?

Waxy potatoes like Yukon Gold hold their shape nicely, but any all-purpose variety will do. Just avoid very starchy types like Russets—they tend to fall apart.

Is this chowder spicy?

Typically, Potato and Sausage Chowder is mild and family-friendly, but you can boost the heat by using spicy sausage or adding a pinch of chili flakes to the pot while sautéeing the vegetables!

Final Thoughts

Whether you’re treating yourself on a cold night or gathering friends and family for a comforting meal, this Potato and Sausage Chowder always delivers. I can’t wait for you to cozy up with a big, steaming bowl—give it a try and let it become your new favorite too!

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