Potato and Sausage Chowder Recipe

Introduction

Warm and comforting, this Potato and Sausage Chowder is perfect for chilly days. Packed with hearty sausage, tender potatoes, and wild rice, it’s a satisfying meal that’s easy to prepare and full of flavor.

Ingredients

• 1 tbsp olive oil
• 400g chicken or turkey sausages, casings removed
• 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 chicken or vegetable stock
• 2 bay leaves
• 100g wild rice
• 3 medium potatoes, peeled and cut into chunks
• 375ml single cream or half-and-half
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the sausages, breaking them up with a spoon, and cook until browned and cooked through. Remove from the pot and set aside.
2. Step 2: In the same pot, add the chopped onion, sliced celery, and carrots. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to make a roux, which will thicken the chowder.
4. Step 4: Gradually pour in the chicken or vegetable stock while stirring to prevent lumps. Add the bay leaves and wild rice. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Step 5: Add the peeled and chopped potatoes and the cooked sausage back to the pot. Continue simmering until the potatoes are tender, about 15 minutes.
6. Step 6: Lower the heat and stir in the single cream or half-and-half. Warm through gently without boiling. Season with salt and pepper to taste.
7. Step 7: Remove bay leaves before serving. Garnish with fresh parsley and enjoy your cozy chowder!

Tips & Variations

• Always taste your soup before serving; sometimes a little extra salt is all you need to make the flavors pop.
• Keep the heat low when adding the cream to prevent it from splitting or curdling.
• If you prefer a thicker chowder, mash a few of the cooked potato chunks directly in the pot.
• For the best flavor, use high-quality chicken stock rather than water.
• Try swapping the wild rice for barley or brown rice for a different texture.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the chowder thickens too much during storage, add a splash of stock or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, feel free to use pork, beef, or vegetarian sausages depending on your preference. Just be sure to remove casings and cook thoroughly.

Can I make this chowder dairy-free?

Absolutely. Substitute the cream with coconut milk or a plant-based cream alternative. Add it at the end just as you would the cream.

Potato and Sausage Chowder Recipe

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★★★★★

4.6 from 130 reviews

This hearty Potato and Sausage Chowder is a comforting one-pot meal perfect for chilly days. Featuring savory chicken or turkey sausages, tender vegetables, wild rice, and creamy potatoes, this chowder combines rich flavors and a velvety texture for a satisfying and delicious dish that serves six.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp olive oil
• 400g chicken or turkey sausages, casings removed
• 1 onion, chopped
• 2 stalks celery, sliced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme

Thickening & Broth

• 3 tbsp plain all-purpose flour
• 1 litre chicken or vegetable stock
• 2 bay leaves
• 100g wild rice

Main Components

• 3 medium potatoes, peeled and cut into chunks
• 375ml single cream or half-and-half
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the casings-removed sausages and cook until browned and cooked through. Remove from the pot and set aside. In the same pot, add the chopped onion, sliced celery, carrots, minced garlic, and dried thyme. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
2. Create the Roux: Sprinkle the 3 tablespoons of all-purpose flour over the sautéed vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste and form a roux, which will thicken the chowder later.
3. Simmer the Soup: Gradually pour in 1 litre of chicken or vegetable stock while stirring to prevent lumps. Add the 2 bay leaves and 100g of wild rice to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 30 minutes until the rice begins to soften.
4. Finish with Potatoes and Cream: Add the peeled and chunked potatoes to the chowder and return the cooked sausage pieces to the pot. Simmer for an additional 15-20 minutes until the potatoes and rice are fully tender. Stir in 375ml of single cream or half-and-half, and season with salt and pepper to taste. Keep the heat low to avoid curdling the cream and warm through gently.
5. Garnish and Serve: Remove the bay leaves. Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot and enjoy your rich, creamy Potato and Sausage Chowder.

Notes

• Always taste your soup before serving; sometimes a little extra salt is all you need to make the flavors pop.
• Keep the heat low when adding the cream to prevent it from splitting or curdling.
• If you prefer a thicker chowder, mash a few of the cooked potato chunks directly in the pot.
• For the best flavor, use high-quality chicken stock rather than water.

Keywords: potato chowder, sausage chowder, creamy soup, wild rice chowder, comfort food, one pot meal