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Potato and Sausage Chowder Recipe

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★★★★★

4.3 from 58 reviews

A hearty and creamy Potato and Sausage Chowder featuring savory sausages, aromatic vegetables, wild rice, and tender potatoes simmered in a flavorful broth enriched with cream, perfect for a comforting family meal.

Ingredients

Scale

Chowder Base

  • 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

Instructions

  1. Cook the Sausage: Heat the olive oil in a large soup pot over medium heat. Remove the sausage from the casing and add to the pot. Break the sausage up with a spatula and fry until golden brown and cooked through. If the sausage is very fatty, carefully drain excess fat leaving about 2 tablespoons in the pot. Remove the cooked sausage and set aside on a plate.
  2. Sauté Vegetables: In the same pot with the remaining fat, add chopped onion, sliced celery, and carrots. Cook on low heat for about 10 minutes until the vegetables are soft. Then add minced garlic and dried thyme, cooking for an additional 30 seconds until fragrant.
  3. Create Roux: Sprinkle the all-purpose flour over the cooked vegetables and mix well to combine with the fat, forming a paste. Continue cooking for 2-3 minutes to cook out the raw flour taste, stirring constantly.
  4. Combine Sausage and Stock: Return the cooked sausage to the pot. Gradually pour in some of the chicken stock while stirring to blend the roux into a smooth base. Then add the remaining stock, along with the bay leaves and wild rice. Stir well to combine.
  5. Simmer Chowder: Bring the mixture to a gentle simmer over low to medium heat. Cover and cook for 30 minutes, allowing the wild rice to partially cook.
  6. Add Potatoes: Add the cubed potatoes to the pot, stirring them in. Continue cooking uncovered for another 15 minutes, or until both the wild rice and potatoes are tender and cooked through.
  7. Finish with Cream and Seasoning: Pour in the single/light cream or half and half. Stir gently and season with salt and freshly ground black pepper to taste. Allow the chowder to warm through without boiling, then remove from heat.
  8. Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot for a comforting meal.

Notes

  • If you prefer a thicker chowder, reduce the amount of stock slightly or simmer a bit longer to thicken.
  • Feel free to substitute wild rice with long grain white rice for a quicker cooking time, adjusting liquid accordingly.
  • For a dairy-free version, substitute cream with coconut milk or a plant-based cream alternative.
  • Leftover chowder can be refrigerated for up to 3 days and reheated gently over low heat.
  • Adding a pinch of smoked paprika or cayenne can add a subtle heat and depth to the chowder.

Keywords: potato chowder, sausage chowder, creamy soup, wild rice soup, comfort food, hearty soup, easy chowder recipe

Find it online: https://foodiecara.com/potato-and-sausage-chowder-recipe/