Hearty Potato and Sausage Chowder Recipe to Warm Your Soul

Creamy potato and sausage chowder brings comfort straight to your kitchen table on chilly evenings.

Nobody can resist a hearty bowl of warmth that feels like a culinary hug.

Chunks of tender potatoes mingle with savory sausage pieces, creating a delightful texture in every spoonful.

Subtle herbs and rich broth weave magic through this classic dish, promising satisfaction with each bite.

Hearty ingredients combine effortlessly, making this recipe perfect for quick weeknight dinners or lazy weekend meals.

Fresh cracked pepper and a sprinkle of green onions add the final touch of deliciousness.

Cozy up and let this chowder transport you to a world of pure, soul-warming deliciousness.

FAQs

• Why use wild rice in this chowder?

Wild rice adds a nutty flavor and provides extra texture and nutritional value, making the chowder more hearty and interesting compared to traditional white rice.

• Can I make this chowder ahead of time?

Yes, you can prepare the chowder in advance. Simply reheat gently on the stove, adding a splash of extra broth if it’s too thick, and avoid boiling to prevent separating the cream.

• Is it necessary to remove sausage from its casing?

Removing the sausage from its casing helps it cook more evenly and blend better with the other ingredients, creating a more integrated flavor profile in the chowder.

Potato and Sausage Chowder Essentials

• Comfort Food Champion: A hearty, warming chowder that wraps you in delicious comfort with its rich blend of sausage, vegetables, and creamy broth.
• Ingredient Flexibility: Easily swap chicken or vegetable stock, adjust rice types, or modify sausage varieties to match your pantry and taste preferences.
• One-Pot Wonder: Minimal cleanup with everything cooked in a single pot, making this recipe perfect for busy home cooks who want maximum flavor with minimal effort.
• Nutritional Powerhouse: Packed with protein from sausage, fiber-rich wild rice, and an array of vegetables, delivering a balanced and satisfying meal in every spoonful.

Ingredients for Potato and Sausage Chowder

• Sausage: A flavorful meat that adds rich depth to the chowder.

• Onion, Celery, Carrots: A classic mirepoix that provides a robust and aromatic base for the chowder.
• Garlic: A pungent ingredient that enhances the overall flavor profile.
• Potatoes: Hearty and starchy vegetables that create a creamy texture and substance in the chowder.

• Dried Thyme: An earthy herb that adds a subtle, warm flavor to the dish.
• Bay Leaves: Aromatic leaves that provide a delicate, complex background note.
• Salt and Pepper: Essential seasonings that balance and enhance the chowder's taste.
• Fresh Parsley: A bright, fresh herb used for garnishing and adding a pop of color.

• Chicken or Vegetable Stock: A flavorful liquid base that provides depth and moisture to the chowder.
• Flour: A thickening agent that helps create a rich and creamy consistency.
• Wild Rice: A nutty, textured grain that adds complexity and nutrition.
• Heavy Cream: A luxurious ingredient that makes the chowder smooth and indulgent.

• Olive Oil: A heart-healthy oil used for sautéing and adding a subtle flavor.

How to Prepare Potato and Sausage Chowder

Step 1: Brown the Sausage

Heat olive oil in a large soup pot over medium heat. Squeeze sausage out of its casing and break into chunks.

Cook until deep golden brown and completely cooked through. Transfer sausage to a side plate.

If there’s excess grease, drain leaving a thin layer at the bottom of the pot.

Step 2: Sauté Vegetable Base

• Chopped onions
• Diced celery
• Sliced carrots

Cook over low heat for 10 minutes until vegetables soften and become translucent.

Add minced garlic and dried thyme, stirring quickly for about 30 seconds until aromatic.

Step 3: Create Flavor Foundation

Sprinkle flour over the vegetables, stirring to create a smooth paste with the remaining fat.

Cook for 2 minutes to eliminate raw flour taste and develop rich flavor.

Step 4: Build Liquid Base

Slowly pour chicken or vegetable stock into the pot, stirring continuously to prevent lumps.

Add bay leaves and wild rice. Bring to a gentle simmer and cook for 30 minutes, allowing rice to become tender.

Step 5: Add Hearty Potatoes

Stir in cubed potatoes. Continue cooking for another 15 minutes until both wild rice and potatoes reach perfect tenderness.

Step 6: Enrich with Cream

Pour cream into the chowder. Season with salt and pepper to personal taste.

Warm through gently without boiling to maintain smooth texture.

Step 7: Serve and Enjoy

Remove from heat.

Optional: Sprinkle fresh chopped parsley on top. Serve piping hot alongside crusty bread for a comforting meal.

Pro Tips for Potato and Sausage Chowder

• Remove excess grease to prevent an overly oily chowder while keeping enough fat for rich flavor.
• Wild rice takes longer to cook, so add it early to ensure tender, perfectly cooked grains throughout the chowder.
• Stir cream gently and avoid boiling to prevent separation and maintain a smooth, creamy texture.
• Chop vegetables into uniform sizes for even cooking and a balanced bite in every spoonful.
• Taste and adjust salt and pepper incrementally to control the final flavor profile of the chowder.

Flavor Variations for Potato and Sausage Chowder

• Vegetarian Harvest Chowder: Replace sausage with plant-based sausage crumbles or diced mushrooms for a hearty vegetarian version that maintains rich flavor profiles.
• Gluten-Free Comfort Bowl: Swap wheat flour with cornstarch or rice flour to create a celiac-friendly recipe without compromising creamy texture.
• Low-Carb Cauliflower Chowder: Substitute wild rice and potatoes with cauliflower chunks to reduce carbohydrate content while keeping the soup's comforting essence.
• Spicy Southwestern Adaptation: Add diced green chilies, cayenne pepper, and swap parsley with cilantro to create a zesty southwestern-inspired chowder with enhanced heat levels.

Best Pairings with Potato and Sausage Chowder

Sauvignon Blanc or Pinot Grigio perfectly complement the chowder’s creamy texture and rich sausage flavor, cutting through the heaviness with bright, zesty notes.

Serve with a hearty sourdough or crusty artisan bread to soak up the delicious broth, adding a delightful crunch and extra comfort to the meal.

Select a medium-bodied amber ale or wheat beer that matches the chowder’s robust sausage and earthy wild rice profile, enhancing the overall dining experience.

Prepare a light, tangy green salad with a citrus vinaigrette to balance the chowder’s richness and provide a fresh contrast to the creamy, hearty soup.

Storage Tips for Potato and Sausage Chowder

• Transfer chowder to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent absorbing other food odors.
• Cool the chowder completely before transferring to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2-3 months. Leave some space at the top for expansion during freezing.
• Warm gently in a pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of extra chicken stock or water to restore the original creamy consistency if needed.

Potato And Sausage Chowder Recipe

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4.8 from 19 reviews

• Total Time: 1 hour 2 minutes
• Yield: 6 1x

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Description

Hearty potato and sausage chowder brings rustic warmth to winter dinner tables with creamy comfort and bold flavors. Rich ingredients mingle perfectly, promising a satisfying meal that warms you from the first delicious spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 400 grams (6) sausages
• 1 litre (4 cups) chicken or vegetable stock

Vegetables and Herbs:

• 3 medium potatoes, peeled and cut into chunks
• 1 onion, chopped
• 2 stalks celery, sliced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon dried thyme
• Fresh parsley for garnish

Dairy and Other Ingredients:

• 1 tablespoon olive oil
• 3 tablespoons plain/all-purpose flour
• 100 grams (1/2 cup) wild rice
• 375 milliliters (1 1/2 cups) single/light cream or half and half
• Salt and pepper to taste

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Instructions

1. Brown the sausage in a large soup pot over medium heat at 350°F, breaking it from its casing until fully cooked. Remove and set aside, draining excess fat while preserving approximately 2 tablespoons.
2. Using the same pot, sauté onions, celery, and carrots on low heat for 10 minutes until vegetables soften. Incorporate minced garlic and dried thyme, stirring for 30 seconds to release aromatic flavors.
3. Dust vegetables with flour, creating a smooth paste with residual fat. Cook for 2 minutes to eliminate raw flour’s taste and develop deeper flavor complexity.
4. Slowly introduce chicken stock into the vegetable mixture, whisking continuously to prevent lumps. Add remaining stock, bay leaves, and wild rice. Simmer gently for 30 minutes, allowing rice to absorb liquid and develop tenderness.
5. Incorporate cubed potatoes into the simmering broth. Continue cooking for an additional 15 minutes until both wild rice and potatoes reach desired softness.
6. Stream cream into the chowder, seasoning with salt and pepper. Warm thoroughly without allowing the mixture to boil, which could cause separation.
7. Remove from heat, optionally garnish with fresh parsley. Serve immediately alongside crusty bread for a hearty, comforting meal.

Notes

• Swap out pork sausage for turkey or chicken sausage to reduce fat and create a leaner dish.
• Use gluten-free flour or cornstarch as a roux thickener for those with wheat sensitivities.
• Substitute dairy cream with coconut milk or cashew cream for a vegan-friendly version that maintains creamy texture.
• Prep vegetables in advance and store in airtight containers to cut down on cooking time during busy weeknights.

• Prep Time: 15 minutes
• Cook Time: 47 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 315 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 40 mg