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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Incorporate cubed potatoes into the simmering broth. Continue cooking for an additional 15 minutes until both wild rice and potatoes reach desired softness.
- Stream cream into the chowder, seasoning with salt and pepper. Warm thoroughly without allowing the mixture to boil, which could cause separation.
- 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