Name: Potato and Sausage Chowder Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 400g (6) sausages (any flavour); 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 (4 cups) chicken or vegetable stock; 2 bay leaves; 100g (1/2 cup) wild rice; 3 medium potatoes, peeled and cut into chunks; 375ml (1 1/2 cups) single/light cream or half and half; Salt and freshly ground black pepper, to taste; Chopped fresh parsley, for garnish

Jump to Recipe

If you love cozy, comforting meals that warm you from the inside out, then this Potato and Sausage Chowder Recipe is about to become your new favorite. Imagine tender potatoes, hearty sausage, earthy wild rice, and a creamy broth infused with just the right blend of herbs and veggies. This chowder is not only satisfying but also packed with layers of flavor that develop during the slow cooking process. Whether you’re craving a filling weeknight dinner or a dish that feels like a hug in a bowl, this Potato and Sausage Chowder Recipe checks all those boxes with effortless ease.

A close-up view of a creamy soup in a black pot filled with various ingredients: chunks of tender meat, yellow potato pieces, small orange carrot bits, and long wild rice grains. The soup has a thick, smooth beige base with flecks of black pepper and small green herb sprinkles on top. A silver spoon is dipped into the soup, slightly stirring the contents, showing the rich texture and blend of colors. The pot rests on a wooden surface with a white marbled textured background photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this recipe lies in its simple, wholesome ingredients. Each one plays a crucial role—bringing texture, flavor, or richness to the final dish. From the savory sausage to the creamy touch of the light cream, you’ll appreciate how every element complements the others perfectly.

1 tbsp olive oil: Adds a subtle richness and helps brown the sausage beautifully.
400g (6) sausages (any flavour): The star protein that flavors the broth with juicy, savory goodness.
1 onion (chopped): Provides a sweet and aromatic base to build the soup’s flavor.
2 stalks celery (sliced): Offers a fresh crunch and mild earthiness.
2 carrots (sliced): Adds natural sweetness and vibrant color.
2 cloves garlic: Infuses the chowder with a subtle depth of flavor.
1/2 tsp dried thyme: Gives a warm, herbaceous note that ties everything together.
3 tbsp plain/all purpose flour: Thickens the chowder to that luscious, creamy consistency.
1 litre/4 cups chicken or vegetable stock: The flavorful liquid base that brings all ingredients to a simmer.
2 bay leaves: Adds complexity and aroma during slow cooking.
100g/1/2 cup wild rice: Provides a nutty flavor and chewy texture for interest.
3 potatoes (medium, peeled and cut into chunks): The hearty backbone of the chowder, creamy and comforting.
375ml/1 1/2 cups single/light cream or half and half: For that velvety finish and indulgent mouthfeel.
Salt to taste: Enhances every flavor in the soup.

How to Make Potato and Sausage Chowder Recipe

Step 1: Brown the Sausage

Start by heating the olive oil in a sturdy soup pot. Remove the sausage from its casing and crumble it into the pot. Fry the sausage on medium heat until it’s golden brown and cooked through, breaking it apart with a spatula as it cooks. If your sausage releases too much fat, drain it, reserving about two tablespoons in the pot to keep that wonderful flavor base.

Step 2: Sauté the Vegetables

Next, add the chopped onion, celery, and sliced carrots to the pot. Cook these gently over low heat for about 10 minutes until they soften and release their natural sweetness. Then toss in the minced garlic and dried thyme, stirring for another 30 seconds to release their fragrant aromas without letting the garlic burn.

Step 3: Create the Roux

Sprinkle the flour evenly over the veggies and sausage mixture, stirring briskly to form a paste with the fat in the pot. This roux is what will give your chowder that creamy richness. Let it cook for a couple of minutes to remove any raw flour taste before gently deglazing.

Step 4: Add Stock, Bay Leaves, and Wild Rice

Pour in a small amount of your chicken or vegetable stock and stir constantly until the roux is fully dissolved and smooth. Then add the remaining stock along with the bay leaves and wild rice. Bring the mixture to a gentle simmer and let it cook over low to medium heat for 30 minutes. This slow simmer lets the wild rice cook perfectly and the flavors meld beautifully.

Step 5: Cook the Potatoes

Add the peeled and chunked potatoes to your pot and continue cooking for another 15 minutes. The potatoes should be tender but still hold their shape, adding heartiness and texture to the chowder.

Step 6: Stir in the Cream and Final Seasoning

Now pour in the single or light cream (or half and half) and stir gently, letting it warm through without boiling. Taste and season with salt and pepper to your preference. Once everything is perfectly heated, remove the bay leaves and your soup is ready to serve.

How to Serve Potato and Sausage Chowder Recipe

The image shows a close-up of a creamy soup with several visible layers and textures. The base is a thick, creamy light brown broth filled with soft chunks of pale yellow potatoes and small orange carrot pieces. Scattered throughout the soup are browned, textured meat pieces and thin dark strands of wild rice. The surface is sprinkled lightly with fresh green herbs and black pepper. The dish is in a black pot, with a metal spatula partially visible stirring the soup, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley on top adds a burst of color and freshness to each bowl. You could also add a dash of cracked black pepper or a drizzle of extra cream for fanciness. For an extra special touch, crispy bacon bits or shredded cheddar cheese turn this chowder into a celebration of flavor.

Side Dishes

This chowder shines with crusty rustic bread or warm, buttery dinner rolls to soak up every last drop of that rich, creamy goodness. A light side salad with a simple vinaigrette contrasts wonderfully with the chowder’s creamy texture and makes the meal complete.

Creative Ways to Present

Serve the chowder in hollowed-out bread bowls for a cozy, rustic vibe that will impress guests. For a more casual approach, individual ramekins topped with a few crispy croutons make for elegant presentation. Adding a sprinkle of fresh herbs like thyme or chives brings out the homemade charm.

Make Ahead and Storage

Storing Leftovers

Leftover chowder keeps beautifully in an airtight container in the refrigerator for up to three days. This makes it a perfect recipe to prepare in advance or to enjoy as next-day comfort food. Just give it a good stir before reheating to keep all the ingredients evenly combined.

Freezing

You can freeze this Potato and Sausage Chowder Recipe, but be mindful that the potatoes and cream might change texture slightly after thawing. Store it in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating gently to avoid curdling.

Reheating

For the best results, reheat your chowder slowly over medium-low heat on the stove. Stir frequently to prevent sticking and to help the cream blend back smoothly. If it feels too thick, add a splash of stock or water to loosen it up without sacrificing flavor.

FAQs

Can I use different types of sausage in the Potato and Sausage Chowder Recipe?

Absolutely! Feel free to experiment with mild, spicy, or flavored sausages according to your preference. Each will lend its unique personality to the chowder.

Is wild rice necessary, or can I use regular rice?

Wild rice adds a lovely nutty texture that really enhances the chowder, but if you prefer, you can use regular long-grain rice. Just adjust the cooking time accordingly, as wild rice generally takes longer to cook.

Can this recipe be made dairy-free?

Yes! Substitute the cream with coconut milk or a creamy plant-based alternative for a dairy-free version without losing that luscious texture.

How thick is the chowder? Can I adjust it?

This chowder is thick and creamy but not overly heavy. If you prefer a thinner consistency, simply add more stock during cooking or when reheating to reach your desired texture.

Is it possible to make this chowder vegetarian?

For a vegetarian twist, omit the sausage and use vegetable stock. Add hearty mushrooms or smoked tofu for extra protein and robust flavor.

Final Thoughts

This Potato and Sausage Chowder Recipe is the kind of meal that feels like home no matter the season. It’s straightforward to prepare, yet the depth of flavor and comforting textures make it feel special every time. I encourage you to dive in, gather your ingredients, and fill your kitchen with the warm aromas of this amazing chowder. Trust me: once you make it, it will become a treasured staple in your recipe collection.

Potato and Sausage Chowder Recipe

Ingredients You’ll Need