Hearty Potato and Sausage Chowder Recipe

Potato and Sausage Chowder is the kind of meal that warms you from the inside out, perfect for a chilly evening or when you just need something hearty and satisfying. It’s surprisingly straightforward to make, relying on pantry staples and a few flavorful additions to create a rich, comforting bowl. The combination of savory sausage, tender potatoes, and a creamy broth is truly classic, and the addition of wild rice adds a lovely texture and nutty depth. Don’t be afraid to customize the sausage; a spicy Italian or a smoky kielbasa would also be fantastic here, adapting the chowder to your personal taste. Ingredients: 1 tbsp olive oil 400g sausages (any flavour) 1 onion (chopped) 2 stalks celery (sliced) 2 carrots (sliced) 2 cloves garlic 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 potatoes (medium, peeled and cut into chunks) 375ml/1 1/2 cups single/light cream or half and half salt to taste Cooking Instructions: Brown the Sausage: Start by heating the 1 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add your sausages. You might want to prick them a few times with a fork beforehand to prevent them from bursting too much. Cook the sausages, turning them occasionally, until they are nicely browned on all sides. This step is important because it not only cooks the sausages but also renders out some of their delicious fat, which will flavor the rest of the chowder. Once browned, remove the sausages from the pot and set them aside on a plate, leaving the rendered fat in the pot. If there’s an excessive amount of fat, you can drain off some, but keep a good tablespoon or two for sautéing the vegetables. This initial browning gives the sausage a better texture and prevents it from becoming mushy later in the soup. Next, add the chopped onion, sliced celery, and sliced carrots to the pot. Sauté these vegetables in the sausage fat over medium heat for about 8-10 minutes, stirring frequently, until they begin to soften and the onion becomes translucent. This process builds a flavorful base for your chowder. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant. Be careful not to burn the garlic. Add the flour to the pot and stir it into the vegetables and fat. Cook, stirring constantly, for about 1-2 minutes. This is called making a roux, and it helps to thicken the chowder and give it a smooth consistency without lumps. Pour in the chicken or vegetable stock, whisking well to combine it with the roux. Make sure to scrape up any browned bits from the bottom of the pot – that’s pure flavor. Add the bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 15 minutes. This allows the flavors to meld together. While the broth is simmering, prepare your potatoes. Peel them if you prefer a smoother chowder, or leave the skins on for extra fiber and a more rustic feel. Cut them into bite-sized chunks, about 1-inch cubes. Add the prepared potatoes and the wild rice to the simmering broth. Bring it back up to a simmer, then cook, uncovered, for another 20-25 minutes, or until the potatoes are fork-tender and the wild rice is cooked through. Stir occasionally to prevent sticking. Once the potatoes and rice are cooked, add the browned sausage back into the pot. Stir in the single cream or half and half. Heat the chowder gently over low heat until it’s warmed through, but do not let it boil, as this can cause the cream to curdle. Season generously with salt to taste. Remove the bay leaves before serving. This Potato and Sausage Chowder is a complete meal on its own, perfect for a comforting dinner.

Potato and Sausage Chowder

This chowder is the kind of meal that warms you from the inside out, perfect for a chilly evening or when you just need something hearty and satisfying. It’s surprisingly straightforward to make, relying on pantry staples and a few flavorful additions to create a rich, comforting bowl. The combination of savory sausage, tender potatoes, and a creamy broth is truly classic, and the addition of wild rice adds a lovely texture and nutty depth. Don’t be afraid to customize the sausage; a spicy Italian or a smoky kielbasa would also be fantastic here, adapting the chowder to your personal taste.

Ingredients:

• 1 tbsp olive oil
• 400g sausages (any flavour)
• 1 onion (chopped)
• 2 stalks celery (sliced)
• 2 carrots (sliced)
• 2 cloves garlic
• 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 potatoes (medium, peeled and cut into chunks)
• 375ml/1 1/2 cups single/light cream or half and half
• salt to taste

Cooking Instructions:

1. Brown the Sausage: Start by heating the 1 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add your sausages. You might want to prick them a few times with a fork beforehand to prevent them from bursting too much. Cook the sausages, turning them occasionally, until they are nicely browned on all sides. This step is important because it not only cooks the sausages but also renders out some of their delicious fat, which we’ll use to build flavor in the chowder. Once browned, remove the sausages from the pot and set them aside on a plate. You can leave them whole at this stage if you prefer, or you can cut them into bite-sized pieces now or after they’ve cooled slightly – whatever is easiest for you. Make sure to leave the rendered fat in the pot.

2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, sliced celery, and sliced carrots to the pot with the sausage drippings. Cook these vegetables, stirring frequently, until they begin to soften and the onion becomes translucent, which usually takes about 7-10 minutes. This gentle sautéing process draws out the natural sweetness of the vegetables and creates a flavorful base for the chowder. Don’t rush this step; patience here really pays off in the final flavor of the soup. After the vegetables have softened, add the minced garlic and dried thyme. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can make it taste bitter.

3. Thicken the Base: Sprinkle the 3 tbsp of plain flour over the cooked vegetables. Stir well to coat everything, and cook for about 1-2 minutes, stirring constantly. This is called making a roux, and it helps to thicken the chowder and give it a lovely creamy texture without using too much dairy. The flour needs to cook for a minute or two to get rid of its raw taste. Once the flour has been incorporated and lightly toasted, gradually whisk in the 1 litre of chicken or vegetable stock. Keep whisking as you add the stock to prevent any lumps from forming. Bring the mixture to a simmer, still stirring occasionally.

4. Simmer and Cook the Rice and Potatoes: Once the stock has been fully incorporated and the mixture is simmering, add the 2 bay leaves and the 100g of wild rice. Stir everything together, then nestle in the 3 medium potatoes that you’ve peeled and cut into chunks. Bring the chowder back to a gentle simmer, then cover the pot and let it cook for about 25-30 minutes, or until the potatoes are tender and the wild rice is cooked through and has softened. You’ll know the potatoes are ready when you can easily pierce them with a fork. Stir occasionally to make sure nothing sticks to the bottom of the pot. If the chowder becomes too thick during this simmering process, you can always add a little more stock or water to reach your desired consistency.

5. Finish and Serve: Once the potatoes and rice are cooked, remove and discard the bay leaves. If you haven’t already, cut the browned sausages into bite-sized pieces and add them back into the pot. Pour in the 375ml of single/light cream or half and half. Stir gently to combine and heat through. Avoid boiling the chowder after adding the cream, as this can cause it to curdle. Season generously with salt to taste. Give it a good stir and let it sit for a few minutes off the heat to allow the flavors to meld together beautifully. Serve hot, perhaps with some crusty bread for dipping. This chowder is even better the next day as the flavors continue to develop.

Conclusion:

This Potato and Sausage Chowder truly is a fantastic dish that’s comforting, filling, and surprisingly easy to whip up. It’s packed with flavor from the browned sausage, tender potatoes, and the subtle nuttiness of wild rice, all brought together in a creamy, savory broth. It’s the kind of meal that makes a cold evening feel cozy and satisfying. You can easily serve this as a main course with some crusty bread for dipping, or perhaps a simple green salad on the side to add some freshness. If you’re feeling adventurous, consider adding a splash of white grape juice to the broth for an extra layer of complexity, or stir in some frozen peas or corn during the last 5 minutes of cooking for added color and sweetness. Don’t hesitate to adjust the spices to your liking – a pinch of cayenne pepper can add a nice warmth if you enjoy a bit of heat. We hope you give this delicious chowder a try; it’s sure to become a favorite!

Frequently Asked Questions:

Q: Can I make this chowder ahead of time?
A: Yes, you can definitely make this chowder ahead of time. It actually tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash more broth or cream if it has become too thick.

Q: What kind of sausage works best?
A: While the recipe suggests any flavor, a good quality beef sausage with a bit of fat will yield the best flavor. Smoked sausage like kielbasa, or a spicy Italian sausage, both add a wonderful depth. For a leaner option, chicken or turkey sausage can work, but you might need to add a bit more oil for browning.

Q: How can I make this chowder thicker?
A: The flour roux already helps to thicken the chowder. If you prefer an even thicker consistency, you can mash some of the cooked potatoes against the side of the pot with your spoon before adding the cream, or you can dissolve a tablespoon of cornstarch in a little cold water and stir it into the simmering chowder during the last few minutes of cooking.

Potato and Sausage Chowder

A hearty and flavorful chowder featuring tender potatoes and savory sausages, perfect for a comforting meal.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
6 servings

Ingredients

• 1 tbsp olive oil
• 400g sausages (any flavour, removed from casings)
• 1 onion (chopped)
• 2 stalks celery (sliced)
• 2 carrots (sliced)
• 2 cloves garlic (minced)
• 1/2 tsp dried thyme
• 3 tbsp plain flour
• 1 litre chicken stock
• 2 bay leaves
• 100g wild rice
• 3 medium potatoes (peeled and cut into chunks)
• 375ml single cream
• salt to taste

Instructions

1. Step 1
   Heat olive oil in a large pot or Dutch oven over medium heat. Add sausages (removed from casings) and cook, breaking them up with a spoon, until browned. Remove sausage with a slotted spoon and set aside.
2. Step 2
   Add onion, celery, and carrots to the pot. Cook until softened, about 5-7 minutes. Add garlic and thyme and cook for another minute until fragrant.
3. Step 3
   Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Step 4
   Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the bay leaves and bring to a simmer.
5. Step 5
   Add the wild rice and potatoes to the pot. Return the cooked sausage to the pot. Cover and simmer for 25-30 minutes, or until the potatoes are tender and the rice is cooked.
6. Step 6
   Remove the bay leaves. Stir in the single cream and heat gently for a few minutes, but do not boil.
7. Step 7
   Season with salt to taste before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.